THIS IS THE MOST MODERN OF ANCESTRAL RECIPES
Six hundred years before the anti-waste trend, the first pies were invented to accompany English travelers who traveled the road for several days. Over the centuries, the pie became the most refined culinary art of high society before disappearing, sacrificed on the altar of ultra-processed industrial food. The secret of his return to grace? Our renewed fascination with forgotten know-how, and our passion for spectacular visuals.
HIS MICHELANGELO ARRIVES IN PARIS
When, in a world obsessed with futuristic, vibrantly colored plates, chef Calum Franklin began erecting domes of ornate puff pastry, it was a punk move. Ten years later, pâtés en croute are on every menu, 144,000 fans follow his incredibly satisfyingly symmetrical creations on Instagram, and people travel to London from the four corners of the world to taste them. Good news: this culinary star will move to Paris at the beginning of February, in a three-story English pub, Public House, decorated by Laura Gonzalez.
THE POSSIBILITIES ARE LIMITLESS
At Public House, the pies will evolve over the seasons to showcase the most beautiful products of France at the time of year when they are the best, and will be available according to everyone’s tastes, from the most chic (lobster pie ) to the more rustic (marrow bone pie, straight out of “Game of Thrones”). But the chef’s favorite is vegetarian: three layers of melted cheese, potatoes and caramelized onions. Addictive.
A SUCCESSFUL FRENCH-BRITISH MARRIAGE
If the pie is emblematic, nothing is more French than the pastry art of puff pastry. “I like that cooking reconnects us with our history,” says the chef. His latest creation? A pie with a design inspired by an ornamented ceiling of the Palais Garnier.
Public House, 21, rue Daunou, Paris-2nd, opening in early February.
“The book of the very exclusive club of pie enthusiasts”, by Calum Franklin (ed. Hachette Pratique).
