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Save the Date: Croûte Off meets Beaujolais Nouveau at Maison François

Valentine Benoist By Valentine Benoist, Editor 16.11.2022
Croûte Off meets Beaujolais Nouveau at Maison François

In its second year, The Croûte Off celebrates this beautiful French traditional recipe. But before we go any further, what on earth is Pâté en Croûte?! Literally “pâté in crust” in French, it refers to the way all the m​eat pâté used to be cooked, encased in the most delicious pastry. The crust used to serve as a baking vessel only, whereas you now eat it altogether, with a few cornichons on the side for a spark of acidity. It has been brought back on the London cool map a few years ago by chefs like Calum Franklin, who elevated the humble pâté to the state of art during his time at the Pie Room. 

Save the Date: Croûte Off meets Beaujolais Nouveau at Maison François
  • On November 17th from 5 to 7pm, an impressive panel of respected food experts (Fay Maschler MBE, Loyd Grossman CBE, Matthew Fort, Matt Tebbutt, Ravneet Gill and Tom Parker-Bowles) will gather at the Piccadilly smart French brasserie to judge the participating chefs.  

    Competitors are invited to come up with their own take on the classic French dis. You can expect fun and creative versions from some of London best-in-class chefs like Sam White (45 Jermyn Street), George Jehpson (Cadet), Harneet Baweja (Gunpowder), Pascal Weidemann (Pompette) and more. 

    Two options then: you can either book your ticket to attend the competition only, or go the extra mile and sit down to the Bouchon Lyonnais dinner after that from 7.30pm until late. 
    But what’s more, following the Competition, book extra tickets to sit down with everyone from judges to participants, and celebrate Beaujolais Nouveau on its official launch day (every year on the third Thursday of November).  

    Croûte Off meets Beaujolais Nouveau at Maison François
  • Maison Francois_Croute Off_Beaujolais Nouveau

    For the occasion, head chef and former Masterchef finalist Matthew Ryle will rustle up a special Bouchon Lyonnais feasting menu in their wine bar area Frank’s, featuring. You can expect pâté en croûte obviously, but also duck confit cassoulet, cheese and Beaujolais poached pears with almond ice cream. All of this washed down of course with the freshest of sustainable Beaujolais juice from the likes of Le Grappin, Château Cambon, and Jean Francois Lapalu. Santé! 

    Thursday 17th November 2022, from 5pm to late 
    Competition tickets from £25, dinner tickets from £50 
    https://www.maisonfrancois.london/shop/p/crouteoffxbojonouveau 

    Maison François  
    34 Duke Street  
    St. James’s  
    London SW1Y 6DF  
    020 3988 5777 

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