It's been a staple on our menu since we opened. And we've made a lot of pâtés en croûte! Sometimes with pork, sometimes with foie gras, or even with poultry. Each month has its own ingredient. Always envied, never repeated, today we're talking to you about our pâté en croûte.

The story began when Camille's father left Eric with a large mold that he wasn't using. Despite being a fan of traditional French dishes, our in-house chef had never been passionate about this starter.

So, based on a feeling, he created his own recipe. At HABILE, say goodbye to the often too dry crust or even jelly. Our pâté en croûte is made from a mix of homemade flour and hazelnut flour, for the benefit of taste and digestion. And the jelly has been swapped for a vegetable/meat juice mix. In short, as always, we've made the originals.

So whether you're a die-hard fan of this French specialty or a skeptic, give it a try. You might even recommend it!