Cédric Maziller, from the Conserverie de Belle-Île, is back in Belle-Île after winning the Prix du Terroir at the World Pâté En Croute Championship, in Lyon, on December 2. Meeting in his Mérézelle store, in Palais.
Why did you participate in this competition in the capital of gastronomy?
To measure myself against others, meet colleagues, see some of them again. It is recognition of the profession. Prove that in Brittany, we know how to do it too! I did a lot of testing with the team. Sometimes I was no longer asleep at 2 a.m. I came to the laboratory to modify my recipe. I would like to pay tribute to Charlotte, who ran the days. I took five long pâtés to Lyon for the fifteen members of the Jury. I titled my Pâté “Terroir and regionality”, the price suits me!
How do the selections work?
I was selected based on my application, a semi-final in Paris and the final in Lyon. We were seven French and eight foreigners. The Japanese winners are very strong, hardworking, perfectionists, but let us point out that they come to train with the greatest French chefs.
Is there a recipe for cooking the best pâté en croute?
All meat is imperative, no fish. In mine, you will find duck, Basque pork, Breton foie gras, trumpets of death, their black and fine texture holds up well when cooked. A little personal final touch that I found at the La Bambelle farm brewery in Saint-Gravé, Breton and local whiskey.
-Will we be able to taste this award-winning pâté?
Give us a little time with Nicolas and Pascal, a pâté en croute requires five days of preparation and cooking. It requires different skills. We are both butcher, caterer and pastry chef. Get ready for the weekend of December 14 and 15.
Practical
La Conserverie de Belle-Isle en Mer, L’eau à la bouche, workshop, ZA de Mérézelle, Le Palais, tel. 06 46 13 25 74. In the markets of Locmaria, Bangor and Le Palais. Email: [email protected]
