We only make this croute occasionally and this time it is to celebrate one year of our kitchen at Cadet. It is made with our classic pork & duck farce, with layers of boudin noir, mousse de canard, brined chicken, home smoked belly, hazel nuts & prunes. Making a pate en croute is a

Freelance butcher, chesse monger, fish monger. London based.

We only make this croute occasionally and this time it is to celebrate one year of our kitchen at Cadet. It is made with our classic pork & duck farce, with layers of boudin noir, mousse de canard, brined chicken, home smoked belly, hazel nuts & prunes. Making a pate en croute is a long, t

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