Le Pâté de Nos Rêves: Textures et Techniques Ultimes

Le Pâté de Nos Rêves is a guide to mastering the textures, techniques, and foundational methods behind some of the most beloved and ambitious charcuterie preparations. 

Chef Laëtitia Visse trained with the likes of Guy Savoy and Olivier Nasti and now runs a Marseille restaurant located in a former butcher shop. She opens with a historical and technical study of pâté, breaking down its many classifications and exploring the essential steps for achieving superior results.

Visse details curing methods, seasoning techniques, and common mistakes, ensuring that readers understand not just how to make pâté, but how to refine and perfect it. 

Recipes are organized by texture, offering insight into how structure and mouthfeel shape the final product: 

• Moelleuse (soft) 

• Crémeuse (creamy) 

• Croustillante (crispy) 

• Pâtés chauds (hot pâtés) 

While classics like pâté de campagne are represented, Visse also incorporates modern and creative variations, demonstrating the continued evolution of this charcuterie staple. 

Flexibound. Color photography throughout. In French.