Master a gastronomic craft combining tradition, technique, and creativity
An icon of French culinary heritage, the pâté en croûte is making a strong comeback on restaurant menus, buffets, and in gourmet houses. Beneath its golden, crispy crust lies a demanding art that blends precision, technical mastery, and imagination.
This intensive three-day training program invites you to revisit the great classics of French charcuterie, incorporating modern recipes, high-quality products, and a contemporary presentation of your creations.
Designed for professional chefs and culinary artisans, this program guides you step by step in creating flavorful, visually striking, and perfectly executed pieces.
Duration: 3 days – 21 hours
Dates: From 24th to 26th March 2026
Location: Institut Lyfe, Ecully, France
Number of participants: 6 to 10
Requirements: Working in a kitchen environment, prior culinary experience and knowledge required.
Fees: €1,450 incl. VAT (€1,208.33 excl. VAT)
Expected outcomes
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Master the technical foundations of pâté en croûte and other crust-based preparations: pastries, fillings, aspics, cooking techniques, and assembly.
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Create original recipes using vegetables, fish, and poultry.
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Design garnishes and side elements (pickles, condiments, chutneys, decorative components).
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Develop your creativity through textures, flavors, and the enhancement of ingredients.
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Showcase your creations with refined presentation: plating, buffet display, carving, arrangement, and finishing touches.
Combining artisanal excellence, creativity, and cost control
In a field where authenticity and craftsmanship are once again taking center stage, mastering the art of pâté en croûte, pies, and homemade charcuterie products is a true differentiating factor.
This program will enable you to enhance your product offering, assert your culinary identity, and strengthen your establishment’s appeal — whether you are a chef, restaurateur, caterer, or culinary instructor.
Through a learning approach that combines tradition with modern techniques, you will master pastry doughs, fillings, aspics, and terrines, while optimizing your organization, costs, and productivity.
Who is this program for?
This program is intended for professional chefs who wish to refine their expertise or expand their skill set:
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Executive chefs, cooks, and chefs de partie
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Caterers and charcuterie professionals
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Culinary instructors
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Professionals wishing to develop a creative offering around charcuterie and crust-based preparations
A hands-on and immersive learning experience
Throughout the training session, participants alternate between theory and practice to achieve structured, step-by-step skill development:
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Technical knowledge related to charcuterie products
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Hygiene and regulations (preservation, storage, shelf life)
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Preparation of doughs, fillings, garnishes, and aspics
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Cooking, assembly, and finishing techniques
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Plating and presentation for individual dishes or buffets
The culinary workshops are at the heart of the program: demonstrations by the chef instructor, hands-on preparation in pairs or individually, followed by tasting and sensory analysis.
Dedicated contact:
Fabienne NOVELLI – Client Relations Manager
+33 (0)4 87 63 38 32 – formationcontinue@institutlyfe.com