A unique recipe for the world champion of puff pastry pie
So what is in this puff pastry pie that makes it so delicious? Well, we have the answer: farmer's pork fillet, barbarie duck liver and heart, veal sweetbread, foie gras, girolle mushroom duxelle, and a beautiful rosace made of fine chicken, duck, and pistachio stuffing. But hold on, don't think this is just a common jelly-dripping pie with more fat than meat. This pie is a true bomb with its lovely rosace at the heart of the meat and its decorations on top of the pastry.
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If you really want to meet the chef in person, know that he will be there! He will even be accompanied by Vincent Ferniot, a gastronomic journalist and faithful knight of the pâté-croûte brotherhood (there's no getting out of it this time)!
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