Pâté en croûte Vice-Champion du Monde

Pâté en croûte, seasoned forcemeat baked in a pastry crust with jelly, to the recipe that placed second at the world championship. A slice for the Luxembourg gardens.

Also on our table

A terrine for a picnic

See it on Maison Verot's site ↗

Maison Verot

French · charcuterie · Notre-Dame-des-Champs, Paris

3 Rue Notre-Dame-des-Champs, 75006 Paris

The Verot family have been charcutiers for nearly a century, with a Meilleur Ouvrier de France, France's top craft title, among them. Their Paris shop sits between Montparnasse and Saint-Germain.

The proof, in the house's own words

Why the pâté en croûte

Strong evidence

Technique
Duck foie gras and poultry bound with pork, baked in a shortcrust case.
Menu ↗
Tradition
A charcutier family for nearly a hundred years.
Home page ↗
Sourcing
Pigs raised in the Perche, flour from the Moulins de Versailles.
Menu ↗
Local choice
Second in the world at the pâté-croûte championship.
Menu ↗

Been here?

Eaten at Maison Verot? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.

Add plate photosOpen →

Pictures of the Pâté en croûte Vice-Champion du Monde or anything else from Maison Verot help the next person order. Tag each one with its dish and it carries your name.