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 who put the pie back on restaurant tables.

In 2009, his duck foie gras and sweetbread pie was proclaimed world champion of its kind. You will be in good hands with him to share the three pillars of this specialty: the pastry, the stuffing and the jelly.
Simple in appearance, the recipe calls for many ingredients that make it rich. Of course, you won't leave without tasting your work, washed down with the wine that goes with it, nor without taking away something to proudly share with your family.
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One price: 190 €.

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The secrets of pâté en croûte with Joseph Viola
156, rue de Créqui, 69123 Lyon
My itinerary
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.

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