Calum Franklin, executive head chef of the Holborn Dining Room at the Rosewood London, demonstrates his take on a French classic. Michael Raffael reports
These evolved into the pÁ¢tés still popular in France today. Their recipes have changed very little and reflect an era when the technical knowledge was notches below what it is now. The pastry is unnecessarily thick, often bland, and cooking times are unnecessarily long.
What executive head chef Calum Franklin has done at the Holborn Dining Room, within the Rosewood London hotel, is put every aspect of pÁ¢té en croÁ»te under the microscope. He has challenged accepted wisdom and devised a recipe that matches current tastes.
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In