Les secrets du pâté en croûte avec Joseph Viola
restaurants and inns

The secrets of pâté en croûte with Joseph Viola


Joseph Viola is the chef behind the re-appearance of 'pâté en croute' in restaurants.

In 2009, his duck foie gras and sweetbread pâté was proclaimed world champion ! The best worker in France, Joseph Viola will share with you the three pillars of this specialty: dough, stuffing and jelly. Simple in appearance, the recipe uses many ingredients that make it rich. you won't leave without tasting your work, washed down with the wine that goes with it, or without taking away something to proudly share about fifteen slices. »

useful information
PriceOne price: 190 € per person
opening dateUntil 31/12/2024
HoursAvailable every Thursday afternoon from 15.00-17.00 on request

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The secrets of pâté en croûte with Joseph Viola
156, rue de Créqui, 69123 Lyon
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Vallée du Rhone Châteauneuf du Pape
Rhône valley and Provence
The Rhône, the sun and the wind. An emblematic axis of this territory swept by the Mistral, the Rhône has forged the terroir identity, its landscapes lines, and its wines' personality. The AOC Côtes du Rhône and 8 renowned crus make its reputation.