Les charcutiers vont DÉTESTER cette recette (Pâté en Croûte Végétarien)

Pâté en croûte is an institution! A symbol of fine French restaurants, it embodies the art of elegant entertaining... but today, we're revisiting it in a 100% vegetarian version (sorry to our charcuterie friends). Goodbye game and charcuterie, hello vegetables, herbs, and unexpected delicacies. The idea here is to showcase plant-based dishes in traditional recipes. So, can we make a vegetarian dish that's as delicious as a classic? Get your knives ready, we're tackling this French classic in a new light. Thanks again to CNC Talent for supporting the production of this video. SUBSCRIBE TO THE CHANNEL AND RING THE BELL. THAT'S ALL ❤️ Filling ingredients: 1 kg raw green lentils (so 2 ​​kg cooked) 1 cauliflower 4 carrots 5 shallots 1/2 yellow zucchini 1/2 green zucchini 13 g per liter for the agar-agar A bunch of chervil Decorative vegetables (tomatoes in summer) Pickles Pâté dough ingredients: 500 g butter 1 kg flour 20 g salt Milk/egg yolk mixture (1 L / 4 eggs) Seasonings: Thyme Garlic Bay leaf One lemon One lime Fleur de sel Espelettes pepper Za'atar Sumac Buckwheat Black pepper Olive oil Vinegar of your choice ------------------------------------------ ► INSTAGRAM: https://shorturl.at/buHLN ► TIKTOK: https://shorturl.at/IJ136 ► RESTAURANT: https://shorturl.at/m5lQf ------------------------------------------ ► Restaurant Reservations: https://bit.ly/reservation-bonaloi-yo... ► Partner: Proud to be supported by Maison De Buyer, which has been sharing its culinary expertise for nearly two centuries. https://www.debuyer.com/fr/ ------------------------------------------ ►Production Team: Images: Antoine Idczak, Jérémy Clain Editing: Quentin Linlaud Miniature: Youri, Miniamea ►Production Team: Eloy Spinnler Benoît Piante Marion Donner Antoine Henry Antoine Idczak Thibault Destremau (Touko Studio) Clément Rufié Amandine Meleard Anne-Sophie Nicolas Blanche Hallauer Fabien Marie ------------------------------------------ ►Contact & Partnerships: [email protected] ------------------------------------------ Chapter Numbers: 00:00 - Intro 00:45 - Ingredients 01:26 - Sanding the Dough 02:18 - Incorporating the Milk and Egg Yolks 04:00 - Preparation Lentils 04:27 - Preparing the vegetable broth 06:17 - Assembling the pâté mold with Antoine 08:20 - Blind baking the pastry 09:11 - Gelling the vegetable broth 11:46 - Assembling the tiramisu... uh, the pâté 13:20 - Dressing and adding the jelly 14:50 - Removing the pâté en croûte from the mold 15:12 - Cutting the pâté en croûte 15:52 - Tasting with Antoine 16:20 - Outro