Le Pâté en Croûte “Royale” at Coin Coin

It’s 8pm, and the air is getting cooler on this November evening, making it the perfect time to enjoy a meal with friends. On the program: a special hunting menu that reflects chef Valentin Pouzet’s passion for sharing. Coin Coin is slowly evolving into a convivial address, supported by a fine list of natural wines and a cuisine marked by the experiences of the young chef.

For this hunting menu, Valentin draws on his formative years as a charcutier-caterer. Graduating with a CAP from the prestigious Maison Verot, he spent three years under the wing of Gaël Radigon, Meilleur Ouvrier de France in 2019, an experience that still nourishes his cooking today. This influence can be seen in his hare à la royale revisited as a pâté en croûte. The recipe combines confit hare leg, duck foie gras and saddle, all wrapped in homemade shortcrust pastry. Each step is carefully carried out: salting, successive cooking, resting time, and final assembly, a process that takes two days. To accompany this pâté, a condiment of fragola grapes, an Italian variety with raspberry notes, adds a delicate freshness. A great way to start this hunting menu.