Une recette de terroir : le pâté en croûte à la volaille du MOF Fabien Pairon, agrémenté de foie gras, de pistaches croquantes et d’échalotes confites au Porto.
Total completion time
Completion time
45 minutes
Cooking time
0h50
Rest period
29h00
Techniques taught
Making a marinade
Scoring a product before baking/cooking it
Making a chimney
Baking a pâté en croûte in the oven
Cooking a meat
Slow cooking shallots in Port
Preparing a Port reduction
Assembling a pâté en croûte
Sealing a pâté en croûte
Lining a pastry ring
Blind baking a dough using a ring
Salting meats
Preparing a chicken fillet
Egg washing a dough with a brush
Preparing a shiny egg wash
Cutting a piece of poultry
Seasoning a meat
Deveining a piece of poultry
Deveining a meat
Dressing a meat
Chopping a shallot
Peeling a shallot
Dicing
Lining a tall ring
Crushing dried fruits
Dusting a work surface
Rolling out a sweet dough
Check out the first segment of this course for free
Step 1: Meat preparation and salting
Fabien Pairon
Chef Charcutier Traiteur and Meilleur Ouvrier de France
Chef Charcutier Traiteur and Meilleur Ouvrier de France
Step 2: Garnish: shallots preserved in port and pistachios
Step 3: Pâté dough and baking
Step 4: Assembling the pâté en croûte
Step 5: Baking and cutting the pâté en croûte
Fabien Pairon
Chef Charcutier Traiteur and Meilleur Ouvrier de France
Fabien Pairon is a charcuterie-caterer chef from northern Burgundy. He was awarded the prestigious title of Meilleur Ouvrier de France (M.O.F) in 2011. Initially trained as a cook, the chef has acquired a wealth of experience working in gourmet restaurants in France and abroad, as well as in international catering companies.
Endowed with a constant quest for excellence and a deep respect for products, Fabien Pairon taught for 10 years at the École Hôtelière de Lausanne, one of the most renowned schools in the world. He has also shared his knowledge as an author, contributing to the book "Douceurs Charcutière" (2015) and co-authoring the "Grand Livre de la Charcuterie" (2018), an essential reference in the field.
His charcuterie is distinguished by its contemporary approach, favoring a reduction in fat and salt. Notable specialties include crusted products in various forms, including the famous brioche salmon koulibiac and white pudding with truffles.
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May
2024
Great online training platform.
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
RU
Ruthy
16
May
2024
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
VI
Virginie
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2024
I subscribed to Voilà Chef because I'm a pastry fan, but unfortunately a terrible pastry chef.
Thanks to the different levels and the step-by-step technique, I've been able to make some delicious Parisian palace creations!
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Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
VA
Valérie
15
January
2024
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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