Toulouse. This multi-awarded pâté encrust champion opens a stall at the Victor-Hugo market

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The pieit is a pinnacle of charcuterie pastry. A classic of French gastronomy, which even has its champions who compete in national and international competitions. Philippe Pardailhé is one of them and he has just moved into a box at the Victor-Hugo market in Toulouse.

Peer Training

An achievement for this 28-year-old charcutier-caterer, who started working… at the Victor-Hugo market on weekends when he was younger, notably at the legendary Maison Garcia, when he was sixteen.

“After my baccalaureate, I studied at the European Center for Culinary Professions,” explains Philippe Pardailhé. I did my apprenticeship in several large Parisian boutiques. »

Multi French pâté-en-crust champion

In 2018, he obtained his first French pâté encrust champion title. A title that he will confirm in 2020 and 2023. So many trophies which sit on the window of the dressing room that he now occupies in the aisles of the Victor-Hugo market.

A window in which you can find pies with tempting recipes. Suckling pig, foie gras, black mushrooms and pistachio for the gold medal recipe from Commingeois; duck, chanterelles, foie gras for the Haut-Pyrénées or even pork, chicken, for the Basque. Prices range from 30 to 70 euros per kilo depending on the pies.

Charcutier-caterer, Philippe Pardailhé also offers many home-prepared dishes, hams, sausages and even roast chickens. Recipes and products that attract references in the Pink City: Stade Toulousain is one of Philippe Pardailhé's regular customers.

Maison Pardhailé also has a store in Roquettes where the laboratory of this establishment is also located, which employs around ten people.

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