In Lyon, pâté en croûte and savoury pies hold an important place in the history of gastronomy.
These pastry-crusted preparations have long been featured on the tables of traditional Lyonnais bouchons. Today, they remain highly valued skills within the culinary, charcuterie and catering professions.
Training in these techniques in Lyon therefore makes perfect sense. At the heart of the Institut Lyfe Executive Education campus, this adult training programme will enable you to learn how to prepare pâtés en croûte, savoury pies and other charcuterie specialties while mastering the essential fundamentals.
The quality of the ingredients, the expertise and the kindness of the chef instructor greatly contributed to making this training a wonderful experience. This was reflected in the final creations, which were refined, indulgent and of outstanding quality. All of this took place within an excellent group dynamic, driven by genuine team spirit.
– Bruno D., March 24–26, 2026 session
Duration: 3 days – 21 hours
Dates: From 27 to 29 October
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
The objective of this training programme is to enable participants to apply both traditional and contemporary techniques related to pâté en croûte and pastry-crusted preparations.
Upon completion of the programme, you will be able to:
- master the technical foundations of pâté en croûte: pastry doughs, forcemeats, jellies, cooking methods and assembly techniques;
- create preparations based on vegetables, fish and poultry;
- design a variety of garnishes and accompaniments, including pickles, chutneys, condiments and decorative elements;
- develop your creativity through texture pairings and ingredient enhancement;
- showcase your creations through refined plating, whether served individually or as part of a buffet.
COMBINING CRAFTSMANSHIP, CREATIVITY AND COST CONTROL
In a profession where authenticity and craftsmanship are once again taking centre stage, mastering pâté en croûte, savoury pies and homemade charcuterie products is a powerful differentiating factor.
This training program will enable you to enrich your culinary offering, strengthen your culinary identity and enhance the appeal of your establishment, whether you are a chef, restaurateur, caterer or culinary instructor.
Through an approach combining tradition and contemporary techniques, you will learn how to work with pastry doughs, forcemeats, jellies and terrines while optimising organisation, cost control and productivity.
The chef was able to adapt to each participant with excellent teaching skills and flexibility. Even though we came from different professional backgrounds, everyone left with numerous practical tips that could easily be adapted to their own needs.
– Frédéric, March 24–26, 2026 session
PÂTÉS EN CROÛTE AND CHARCUTERIE TRAINING PROGRAM
The program combines theoretical and technical knowledge related to charcuterie products with hands-on practice in a culinary laboratory.
Participants will work on:
- preparing pastry doughs, forcemeats and fillings;
- cooking and assembly techniques for different types of forcemeats;
- decorative techniques and finishing touches;
- plating principles: shapes, colours, volumes, combinations and contrasts.
Particular attention will be paid to hygiene standards and regulations governing product preservation.
Throughout the program, participants will prepare several iconic charcuterie-pastry creations, allowing them to explore a variety of assembly and cooking techniques as well as plating principles used in professional foodservice.
You will learn how to prepare different styles of pâté en croûte, including duck and cranberry pâté en croûte, all-pork pâté en croûte and Richelieu pâté en croûte, a classic French charcuterie preparation combining fine forcemeat with premium garnishes.
EXAMPLES OF RECIPES AND TECHNIQUES COVERED DURING THE TRAINING
Pâtés en Croûte and Savoury Pie Training
The program also provides the opportunity to work on pastry-crusted preparations and more advanced assemblies, such as a puff pastry pie with green cabbage, sweetbreads and snails, requiring precise cooking and assembly techniques.
You will also discover other refined preparations such as poultry ballotines, a technique consisting of rolling and cooking stuffed meat to achieve a clean and elegant presentation.
Additional creations will complement the learning experience, including pressed foie gras, black pudding verrines with tongue and poached cheek, as well as a warm Port wine jelly used to accompany and enhance selected preparations.
These recipes provide the opportunity to explore the essential techniques of assembly, forcemeat preparation, cooking, jelly-making and plating that are at the heart of the culinary, charcuterie and catering professions.
PRACTICAL QUESTIONS
Who is this training programme for and what are the prerequisites?
Who is this training for and what are the prerequisites?
This advanced training dedicated to savory pies, pâtés en croûte and charcuterie creations is designed for culinary professionals and food industry professionals wishing to deepen their technical expertise and enrich their culinary offering.
It is particularly suited to:
- Head Chefs
- Cooks
- Chef de Partie
- Charcutier-caterers
- Culinary instructors
The training is also open to professionals wishing to develop a creative offering around charcuterie and pastry-crusted preparations, whether in restaurants, catering businesses or as part of a culinary education project.
Teaching Methods and Learning Approach
The training is led by an Institut Lyfe Chef Instructor.
Learning is based on:
- a technical handbook containing all recipes prepared during the training, provided to each participant;
- culinary workshops including chef demonstrations, recipe preparation, plating, tasting and organoleptic analysis of the preparations.
Assessment Methods
Assessment includes:
- a multiple-choice questionnaire at the beginning and end of the training;
- the issuance of a certificate of completion (Article L6353-1 of the French Labour Code);
- a satisfaction survey.
Practical Information
- Duration: 3 days – 21 hours
- Dates: March 24–26, 2026
- Location: Institut Lyfe, Écully – France
- Number of participants: 6 to 10
- Tuition Fee: €1,450 incl. VAT – €1,208.33 excl. VAT
Please bring: full professional kitchen attire, knife kit, and padlock.
Registration Process
Registration begins with a phone or individual interview to identify your expectations and training needs.
Your application file must include:
- a completed registration form;
- a curriculum vitae.
Following validation by the academic team, Institut Lyfe Executive Education will send you the training contract or agreement, which must be signed and returned.
Dedicated Contact
Fabienne NOVELLI – +33 (0)4 87 63 38 32
formationcontinue@institutlyfe.com