Châteauvieux pie

We’ll soon be featuring Philippe Chevrier in one of the Food Letter’s gastronomic columns. Shhh, you haven’t read or heard anything! In the meantime, hunting is in full swing on the heights of Satigny. While an exceptional seasonal hunting menu delights the palate of game aficionados, it’s the grey partridge fillet pie that’s sure to get hearts racing. With its crisp, homemade shortcrust pastry, this worthy autumnal ambassador is garnished with cabbage and foie gras. All enhanced by a magnificent black berry jus. To be discovered in the kitchens or dining room of Domaine de Châteauvieux, of course.