Where can you find a good pâté-croûte?

A masterpiece of French culinary craftsmanship, the pâté-croûte features a complex structure: a crispy crust enclosing a filling that is both tender and chock-full of chunks, resulting in a cross-section that is as clean-cut as it is mouthwatering.

Its origins date back to antiquity, when the Greeks and Romans created dishes combining bread and meat. In the Middle Ages, pâté wrapped in a crust appeared on the tables of both the common people and the bourgeoisie. But the pastry surrounding it served primarily as a cooking vessel and a “storage container” to protect the meat or fish from the air. It was only over the centuries, driven by master pastry chefs, that the crust was refined to become as delicious as its filling.

Long neglected by the food industry and confined to the display cases of delicatessens, the pâté-croûte has now regained its rightful place of honor, driven in particular by the enthusiasm surrounding the world championship. From traditional recipes to masterful creations, it’s captivating people once again.

The one with the thickest crust: Maison Arnaud Nicolas in Paris

At the Charcuterie Arnaud Nicolas shop as well as at the Arnaud Nicolas Charcuterie Cuisinée restaurant (2 toques), the pâté-croûte breaks free from its traditional dimensions. Its very flat shape allows for long, narrow slices, ensuring the perfect balance between the filling and the crust in every bite. Among the house specialties: the PCC, a pâté-croûte made with quail, pork, and foie gras, enhanced with pistachios, cranberries, candied pears, and ginger—all without jelly. These fruity and spicy notes add freshness and depth to this flavorful filling and contrast with the crispness of the pastry. A real treat.

• Where? 46 Avenue de la Bourdonnais, 75007 Paris
• Price: €85 per kg in the shop, €18 per slice at the restaurant

The timeless classic: Maison Vérot in Paris

Maison Vérot is the capital’s premier destination for pâté-croûte: it helped breathe new life into this charcuterie delicacy about fifteen years ago. Today, the pâté-croûte is offered in seasonal variations that breathe new life into classic charcuterie flavors, such as the latest creation: pigeon, pork, foie gras, and blackcurrant. It’s full of character! Among the surefire favorites: the pâté-croûte that was the 2011 world runner-up. A flavorful slice with a perfect balance of Perche pork, yellow-skinned chicken, and duck foie gras. A benchmark.

• Where? 3 rue Notre-Dame-des-Champs, 75006 Paris
• Price: starting at €9.70 per slice (for 150 g, or €64.70 per kg); €12.50 per slice of the world runner-up (€83 per kg)

The most instinctive choice: Dents de Loup in Paris by Paul Di Giandomenico

At this new-generation butcher shop and deli with a tasting counter, pâté-croûte is anything but routine. While the display case features a formidable classic made with farm-raised pork and pistachios, as well as a pork-free version, the shop’s true signature remains its weekly creation. Charcutier Paul Di Giandomenico improvises a new recipe based on the day’s deliveries from his producers, such as his famous pigeon, foie gras, morels, duck hearts, and Colonnata bacon. Upon tasting, the technical precision is immediately apparent: a dough made with Isigny butter, a jelly made from real broths, and perfectly balanced flavors. Instinct, but never random.

• Where? 75 Rue Marguerite-de-Rochechouart, 75009 Paris
• Price: starting at €5 per slice

The Most Traditional: Benoit in Paris by Kelly Jolivet

At Benoit (2 toques), a Parisian institution helmed by Kelly Jolivet, the pâté-croûte is an iconic dish on the menu. The recipe has remained virtually unchanged for over a century. It stays true to the original spirit, featuring a blend of meats, foie gras, and pistachios, all topped with a thin layer of jelly. The modern twist lies in the technique used for the pastry: very thin, it’s blind-baked to ensure it stays perfectly crispy. Each slice is served with a lettuce heart dressed with an old-fashioned mustard cream… just like in the old days. This accompaniment changes with the seasons. Tradition has its merits!

• Where? 20 rue Saint-Martin, 75004 Paris
• Price: €28

The Most Unconventional: Daniel et Denise in Lyon by Joseph Viola

At Daniel et Denise (2 toques), Joseph Viola’s Lyon-style bouchon, the pâté-croûte is an absolute classic. It’s worth noting that it won the first world championship in 2009, with Florian Oriol at the helm. Since then, it has never been off the menu. It combines sweetbreads, duck foie gras, pork, chicken livers, pistachios, and mushrooms. The coarsely chopped filling retains a lovely texture. It’s served with a generous quenelle of onion compote and a green salad. An iconic, wonderfully balanced recipe that has played a major role in restoring the pâté-croûte’s prestige in restaurants.

• Where? 156 rue de Créqui, 69003 Lyon
• Price: €20

The World Champion: L’Espace Gourmand in Thuir by Thibault Gonzales

You simply can’t pass up a visit to Thibault Gonzales’s charcuterie, which specializes in pâtés-croûtes. The star of the house is, of course, the 2025 World Champion. It combines veal sweetbreads with grilled duck breast and dried fruits, all wrapped in a pastry crafted in the traditional basket-weave style and baked to a perfect golden brown. The real highlight: the stunning presentation of the slice, adorned with drops of foie gras and mushroom duxelles. Alongside it are pâtés-croûtes that change with the seasons, made with carefully sourced ingredients: octopus and pork for a surf-and-turf version, poultry and porcini mushrooms, stuffed tomatoes, or even game. A collection that makes every slice a little gourmet masterpiece… and is well worth the detour.

• Where? 3 Place de la République, 66300 Thuir
• Price: €150 per kilo (world champion)

The Most Creative: “In Pâté Croûte We Trust” in Charencey by Emeline Aubry

Here, the pâté-croûte is crafted intuitively, depending on the ingredients, the seasons, and the chef’s inspiration. In her workshop housed in the village’s former school cafeteria, charcutière Emeline Aubry works exclusively by order and sources her ingredients directly from local farmers. A must-try: her pâté-croûte with blood sausage and onions, which made her the first woman to reach the podium at the World Championship in 2023. Another highlight: her local Vallée d’Auge-style version, combining poultry and roasted apples. Special mention goes to her meticulous garnishes. They really bring the pâté-croûte to life.

• Where? Available by order at the workshop in Charencey (Orne), shipped via Pourdebon, or at the market in Mortagne-au-Perche
• Price: €11 per slice; €160 per 2.6-kg piece (about 15 slices)

The Most Unexpected: La Conserverie de Belle-Île-en-Mer au Palais by Cédric Maziller

Here, scarcity fuels desire… Each week, the artisan offers a unique recipe (two during the height of summer), dictated by the day’s harvest and his inspiration. Classics, such as the Richelieu or the duck liver and morel mushroom combination, alternate with more unexpected creations: veal sweetbreads and lobster, octopus and chorizo, or even Belle-Île lamb with black garlic. Winner of the People’s Choice Award at the 2025 World Championship, Cédric Maziller enjoys shaking up the rules right from the dough—generously buttered and often given a twist with buckwheat flour or local wild oregano. This creativity never loses sight of indulgence: pâtés-croûtes featuring generous cuts of meat, hearty fillings, and distinct flavors. A truly top-tier artisanal approach.

• Where? ZAC de Merezelle, 56360 Le Palais
• Price: starting at €54.90 per kilo

The Most Daring: La Manufacture Le Bayon in Bordeaux by Loïc Le Bayon

At La Manufacture Le Bayon, a hybrid establishment where charcuterie and pastry reign supreme, Loïc Le Bayon’s pâtés-croûtes take center stage. The shop offers creations featuring a fine selection of products from the Southwest. Alongside the excellent classic—Basque Country pork, yellow duck foie gras from the Landes, and hazelnuts from Lot-et-Garonne—you’ll find surprising combinations, such as the chicken curry version or the very fresh gravlax trout in shortcrust pastry. The little extra: the pastries are smaller than usual, which keeps the price affordable. It’s nice to shake up the classics.

• Where? 23 rue des Frères-Bonie, 33000 Bordeaux
• Price: starting at €6 per slice

The Best Fit: La Femme du Boucher in Marseille by Laëtitia Visse

While pâté-croûte has historically been underrepresented in Marseille, it’s the subject of genuine fascination at La Femme du Boucher (2 toques). Laëtitia Visse is capable of spending hours on the meticulous “chiquetage” or in front of her oven to achieve the perfect bake. Her signature recipe? A pâté-croûte made entirely of pork… or almost, with hazelnuts and figs for crunch and softness. The filling is perfectly balanced by the ultra-buttery (the chef is originally from Normandy) and crispy crust. It’s no wonder this dish is an absolute must-try on the menu.

• Where? 10 rue du Village, 13006 Marseille
• Price: €16 per slice in the restaurant; €55–65 per kilo to go