{"id":52164,"date":"2024-10-02T18:05:54","date_gmt":"2024-10-02T22:05:54","guid":{"rendered":"https:\/\/gentologie.com\/?p=52164"},"modified":"2026-03-06T12:31:34","modified_gmt":"2026-03-06T17:31:34","slug":"rustic-pate-croute-recipe-by-gregory-faye","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/rustic-pate-croute-recipe-by-gregory-faye\/","title":{"rendered":"Rustic P\u00e2t\u00e9-Cro\u00fbte recipe by Gr\u00e9gory Faye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This season, I\u2019d like to present a dish I love to make, the p\u00e2t\u00e9-cro\u00fbte, which has taken me to international competitions in New York and France. For the past two years (2024 will be the 3rd), I\u2019ve been organizing the North American final of the World P\u00e2t\u00e9-Cro\u00fbte Championship here in Montr\u00e9al. The last edition took place where I used to work, <a href=\"https:\/\/gentologie.com\/en\/fine-dining\/honeyrose-montreal-hotel-gregory-faye\/\" target=\"_blank\" rel=\"noopener\">the HONEYROSE Hotel Montr\u00e9al<\/a>. Let me share with you a recipe that you can make at home, with a rustic-style stuffing you can make yourself. This Rustic P\u00e2t\u00e9-Cro\u00fbte will be a lovely fall or holiday challenge!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><b>Rustic P\u00e2t\u00e9-Cro\u00fbte by Gr\u00e9gory Faye<\/b><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">SERVES 12-15&nbsp;PEOPLE<\/p>\n\n\n<div class=\"wp-block-image size-full wp-image-55718\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Rustic-Pate-Croute-by-Gregory-Faye.jpg\" alt=\"A Rustic P\u00e2t\u00e9-Cro\u00fbte by Chef Gr\u00e9gory Faye\" class=\"wp-image-55718\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Rustic-Pate-Croute-by-Gregory-Faye.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Rustic-Pate-Croute-by-Gregory-Faye-200x300.jpg 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">A Rustic P\u00e2t\u00e9-Cro\u00fbte by Chef Gr\u00e9gory Faye<br>Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"wp-block-heading\"><b>Rustic P\u00e2t\u00e9-Cro\u00fbte Dough (to be made one night in advance)<\/b><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>14g of white vinegar<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>150g of lukewarm water<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>5g of caster sugar<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>20g of fine salt<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>80g of whole eggs<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>450g of softened butter (I recommend the Bordier variety)<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>500g of flour<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>350g of cornstarch<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix all liquids, eggs and softened butter.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Stir in flour and cornstarch.<\/li>\n\n\n\n<li>Roll out the dough gently into a rectangle and refrigerate for 24\u00a0hours.<\/li>\n\n\n\n<li>Roll out the dough to 6\u00a0mm and cut rectangles to fit into the p\u00e2t\u00e9-cro\u00fbte mould*. Don\u2019t forget the top layer parts. Take your mold to measure your dough and keep the dough at 17 to 20\u00b0C, otherwise your butter will\u202fmelt.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Brush your mold with softened butter\u2013 it should stick to the sides. Don\u2019t\u00a0forget the edges.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Seal the mould by rolling the edges over.<\/li>\n\n\n\n<li>Cut your dough for the bottom and sides into a single piece.<br>Fold it in half and unfold it in the mould. Press the dough into the corners to shape a nice straight angle.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>For the sides, wet the bottom of the dough. Overlap the piece of dough to form the corner. Do the same on the other side.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><i>* The 35 cm-long mould for the Rustic P\u00e2t\u00e9-Cro\u00fbte is available from specialists in France and from a number of online stores. (At <a href=\"https:\/\/dr.ca\/fr\/products\/moules-a-pain-lourds?srsltid=AfmBOorBfNmKRWY-7Kfw7bJHWTItWkSLc5lbocvIdNDdHBP57sWRTsja\" target=\"_blank\" rel=\"noopener\">Design et R\u00e9alisation<\/a> &amp; <a href=\"https:\/\/amzn.to\/47SWI9j\" target=\"_blank\" rel=\"noopener\">Amazon<\/a>).<\/i><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can see all the Rustic P\u00e2t\u00e9-Cro\u00fbte steps on video (in french), below by La petite bette by Manon Lapierre and Lionel du Souich (<a href=\"https:\/\/lapetitebette.com\/pate-en-croute\/\" target=\"_blank\" rel=\"noopener\">lapetitebette.com<\/a>).<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/wBMlbZrTrJE?si=ZBIcqH-61Ev9IUA5\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><b>The Rustic Stuffing<\/b><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>680g of Gaspor pork loin<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>320g of Gaspor pork belly<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>200g of chicken<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>200g of Rougi\u00e9 duck foie gras<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>200g of chicken liver<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>35g of caramelized shallots<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>160g of flat-leaf parsley<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>80g of eggs<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>100g of oyster mushrooms<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>100g of button mushrooms<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>21g of sodium nitrite<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>5g of sugar<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>3g of ground Malabar pepper<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>28g of Calvados<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>50g of Sicilian pistachios<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cut the meat into 1\u00a0cm cubes.<\/li>\n\n\n\n<li>Marinate with salt, pepper and Calvados.<\/li>\n\n\n\n<li>Marinate for 24 hours.<\/li>\n\n\n\n<li>Marinate chicken livers with half the lemon juice, 5g of nitrite salt and 1g of pepper.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Marinate for 24 hours.<\/li>\n\n\n\n<li>Saut\u00e9 the mushrooms in butter and canola oil. Add salt and pepper to taste. Remove and drain.<\/li>\n\n\n\n<li>Chop parsley finely.<\/li>\n\n\n\n<li>Brown the shallots for 4 minutes in the microwave. Peel and chop finely.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>48 h later<\/b><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Chop a quarter of the stuffing with a number 6 chopper or with a knife.<\/li>\n\n\n\n<li>Saut\u00e9 the chicken livers and mince into the stuffing.<\/li>\n\n\n\n<li>Add the eggs and mix well until the mixture forms filaments.<\/li>\n\n\n\n<li>Crush the pistachios and add them to the mixture.<\/li>\n\n\n\n<li>Add the candied shallots and mushrooms.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>Rustic P\u00e2t\u00e9-Cro\u00fbte Initial Assembly<\/b><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Place the dough in small bundles in your raw dough mould.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Since this is a rustic stuffing, be sure to pack your stuffing well<br>to prevent holes.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Make your way to the edge.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>The Hat of the Rustic P\u00e2t\u00e9-Cro\u00fbte<\/b><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pick up the leftover hat dough.<\/li>\n\n\n\n<li>Wet the mould dough with water. Only moisten the dough of the dish, not the hat.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Place the dough on top and seal by pinching tightly between the two.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Turn the p\u00e2t\u00e9-cro\u00fbte upside down to seal well.<\/li>\n\n\n\n<li>Cut off the excess, leaving half a centimetre.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Turn the whole thing upside down.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Seal with a downward angle.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>The decoration of the Rustic P\u00e2t\u00e9-Cro\u00fbte<\/b><\/h3>\n\n\n<div class=\"wp-block-image size-full wp-image-55714\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"800\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Chef-Gregory-Faye-Slicing-of-the-Rustic-Pate-Croute.jpg\" alt=\"Chef Gr\u00e9gory Faye perfectly slicing a P\u00e2t\u00e9-Cro\u00fbte\" class=\"wp-image-55714\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Chef-Gregory-Faye-Slicing-of-the-Rustic-Pate-Croute.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Chef-Gregory-Faye-Slicing-of-the-Rustic-Pate-Croute-200x267.jpg 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">Chef Gr\u00e9gory Faye perfectly slicing a P\u00e2t\u00e9-Cro\u00fbte<br>Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n<ol class=\"wp-block-list\">\n<li>Chisel (make small cuts) all along the crust using tweezers. Press lightly downwards. Pinch the corners firmly to form a nice tip.<\/li>\n\n\n\n<li>Take one egg yolk with water \u2013 about 5% of the weight of the egg \u2013 and a little salt to help the colouring. Mix well.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Brown the entire p\u00e2t\u00e9-cro\u00fbte.<\/li>\n\n\n\n<li>Refrigerate the p\u00e2t\u00e9-cro\u00fbte for 1 hour to dry out the egg yolk.<\/li>\n\n\n\n<li>Use a shot glass to make 4 circles, then make another circle in the center to obtain 4\u00a0doughnuts.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Cut oval shapes in the dough to form leaves. Pinch the ends to give them a pointy shape.<\/li>\n\n\n\n<li>Brown the items and cut the leaf details \u2013 straight lines and perpendicular lines \u2013 with the back of the knife into the gilding.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>To make a wheat sheet, roll out a piece of dough about 3\u00a0inches thick and use floured scissors (optional) to score 3 of the 4 sides.<\/li>\n\n\n\n<li>Store everything in the fridge with the p\u00e2t\u00e9-cro\u00fbte.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>Brush the p\u00e2t\u00e9-cro\u00fbte and the various elements with the remaining egg yolk.<\/li>\n\n\n\n<li>Place your doughnuts and other items on top of the p\u00e2t\u00e9-cro\u00fbte. Make holes in your doughnut holes (you should be able to see the inside of the rustic p\u00e2t\u00e9-cro\u00fbte).<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>The Chimneys<span class=\"Apple-converted-space\">&nbsp;<\/span><\/b><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Fold aluminum foil over in order to make it rigid.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Wrap it around a pencil. Repeat to create 4 chimneys of 2 to 3\u00a0inches<br>in height.<\/li>\n\n\n\n<li>Insert the chimneys into the \u00ab\u00a0doughnuts\u00a0\u00bb of the p\u00e2t\u00e9-cro\u00fbte.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>The Cooking of The Rustic P\u00e2t\u00e9-Cro\u00fbte<\/b><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Bake for 20\u00a0minutes at 410\u00b0\u00a0F\/210\u00b0\u00a0C. Turn halfway through cooking.<\/li>\n\n\n\n<li>Reduce oven temperature to 385\u00b0\u00a0F\/180\u00b0C for an additional 40\u00a0minutes. Internal temperature must reach 75\u00b0\u00a0C.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>The Jelly of the Rustic P\u00e2t\u00e9-Cro\u00fbte<\/b><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>150g of poultry stock<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>150g of veal stock<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>600g of water<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>1kg of button mushrooms<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>1\u00a0sprig of thyme<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>1\u00a0sprig of rosemary<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>2\u00a0garlic cloves<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>1\u00a0bunch of parsley stems<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>5g of salt<\/li>\n\n\n\n<li><span class=\"Apple-converted-space\">\u00a0<\/span>28g of Calvados<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Combine all ingredients in a casserole dish. Cook on the stovetop at 185\u00b0\u00a0F\/85\u00b0\u00a0C for 12\u00a0hrs.<\/li>\n\n\n\n<li>Strain the stock and freeze it.<\/li>\n\n\n\n<li>Thaw in a dish towel and boil.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Add 8\u00a0sheets of gelatine.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>Finishing of the Rustic P\u00e2t\u00e9-Cro\u00fbte<\/b><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pretend to turn the p\u00e2t\u00e9-cro\u00fbte halfway through while it is still warm. Test the crust later to make sure it sticks.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Add the jelly to the holes left by the chimneys using a funnel. As soon as the liquid rises, wait.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Leave to rest for 30\u00a0minutes.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Repeat 2 to 3\u00a0times.<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n\n\n\n<li>Place the p\u00e2t\u00e9-cro\u00fbte in the refrigerator overnight.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><b>The Unmolding of the Rustic P\u00e2t\u00e9-Cro\u00fbte<\/b><\/h3>\n\n\n<div class=\"wp-block-image size-full wp-image-55716\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Pate-Croute-Competition-Championnat.jpg\" alt=\"A Magnificent P\u00e2t\u00e9-Cro\u00fbte\" class=\"wp-image-55716\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Pate-Croute-Competition-Championnat.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Pate-Croute-Competition-Championnat-150x150.jpg 150w, https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Pate-Croute-Competition-Championnat-114x114.jpg 114w, https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Pate-Croute-Competition-Championnat-200x200.jpg 200w, https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/Pate-Croute-Competition-Championnat-100x100.jpg 100w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">A Magnificent P\u00e2t\u00e9-Cro\u00fbte<br>Photo: Championnat du Monde de P\u00e2t\u00e9-Cro\u00fbte<\/figcaption><\/figure>\n<\/div>\n\n\n<ol class=\"wp-block-list\">\n<li>Whenever you are ready to serve (serve cold), place your p\u00e2t\u00e9-cro\u00fbte in the oven at 350\u00b0F\/175\u00b0C for 1 to 2 minutes.<\/li>\n\n\n\n<li>If necessary, give it a blowtorch.<\/li>\n\n\n\n<li>This operation involves melting the butter so thatthe p\u00e2t\u00e9-cro\u00fbte can be removed from the mould.<\/li>\n\n\n\n<li>Remove the hinges and cut halfway through the p\u00e2t\u00e9, between the decorations. Subsequently, cut into \u00be-inch (2 cm) slices.<\/li>\n\n\n\n<li>Serve.<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image size-full wp-image-55715\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"458\" src=\"https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/La-Confrerie-du-Pate-Croute-Book.jpg\" alt=\"La Confr\u00e9rie du P\u00e2t\u00e9-Cro\u00fbte book\" class=\"wp-image-55715\" srcset=\"https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/La-Confrerie-du-Pate-Croute-Book.jpg 600w, https:\/\/gentologie.com\/wp-content\/uploads\/2024\/10\/La-Confrerie-du-Pate-Croute-Book-200x153.jpg 200w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption class=\"wp-element-caption\">La Confr\u00e9rie du P\u00e2t\u00e9-Cro\u00fbte book<br>Photo: Championnat du Monde de P\u00e2t\u00e9-Cro\u00fbte<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">Buy the book on<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/amzn.to\/47SL4eP\" target=\"_blank\" rel=\"noopener\">Amazon<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.leslibraires.ca\/livres\/la-confrerie-du-pate-croute-les-confrerie-du-pate-croute-9782017089513.html?srsltid=AfmBOopzabh83bhg73-mkJb_KVTXT0Mr0dn_sMT0pEPqA9LseECYAnHR\" target=\"_blank\" rel=\"noopener\">Les Libraires<\/a> (Qu\u00e9bec)<\/li>\n\n\n\n<li><a href=\"https:\/\/www.indigo.ca\/fr-ca\/la-confrerie-du-pate-croute-edition-speciale-10-ans---inclus-la-recette-inedite-du-champion-du-monde-2018\/91a60ad8-322a-363e-b8ff-2b68c28c2ee8.html\" target=\"_blank\" rel=\"noopener\">Indigo | Chapters<\/a> (Canada)<\/li>\n\n\n\n<li><a href=\"https:\/\/www.fnac.com\/a12420517\/Organisateurs-du-championnat-du-monde-de-Pate-croute-La-confrerie-Pate-croute\" target=\"_blank\" rel=\"noopener\">FNAC (France)<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">The final of the Americas of The Championnat du Monde de P\u00e2t\u00e9-Cro\u00fbte takes place on October 7 in Montr\u00e9al. <a href=\"https:\/\/www.chefscanada.com\/events\" target=\"_blank\" rel=\"noopener\">Buy your tickets now<\/a>! The final of the Championnat du Monde de P\u00e2t\u00e9-Cro\u00fbte will be held on December 4, 2024, in Lyon, France. A chance to taste some Rustic P\u00e2t\u00e9-Cro\u00fbte and more awesome ones.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/gentologie.com\/en\/magazines\/\" target=\"_blank\" rel=\"noopener\">This recipe was originally published on the Gentologie Magazine Issue 12&nbsp;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover chef Gr\u00e9gory Faye&#8217;s recipe for an amazing classic French dish: The Rustic P\u00e2t\u00e9-Cro\u00fbte<\/p>\n","protected":false},"author":40,"featured_media":55717,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/f8fa0cd9-384d-4da5-ac33-6dba082ff809"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1521,11507,10533],"tags":[5847,10685],"coauthors":[6431],"class_list":["post-52164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fine-dining","category-magazine-gentologie-no-12","category-recipes","tag-gregory-faye","tag-pate-croute"],"apple_news_notices":[],"yoast_head":"<!-- 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