Pâté en croûte

A specialty both popular and refined is on the menu this morning: pâté en croûte. Christian Segui and Romain Pellet are charcutiers traiteurs and "Meilleurs Ouvriers de France". We've entrusted these two teachers from the Ecole Hôtelière de Lausanne with the task of teaching us the secrets of this speciality, which dates back to the Middle Ages and has been regaining its letters of nobility in recent years. Will we be able to impress you? Pauline Seiterle takes the bet.