All-poultry and foie gras pâté en croûte

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.