Croûte Off meets Beaujolais Nouveau at Maison François

In its third year, The Croûte Off award celebrates this beautiful French traditional recipe. But before we go any further, what on earth is Pâté en Croûte?! Literally “pâté in crust” in French, it refers to the way all the m​eat pâté used to be cooked, encased in the most delicious pastry.
The crust used to serve as a baking vessel only, whereas you now eat it altogether, with a few cornichons on the side for a spark of acidity. It has been brought back on the London cool map a few years ago by chefs like Calum Franklin, who elevated the humble pâté to the state of art during his time at the Pie Room.