Chef’s pies at the Baroche brewery

By Laura B. Photos by Laura B. Posted Apr 24, 2022 11:15 AM

This spring, Brasserie Baroche puts pâté in the crust in the spotlight. Chef David Baroche has invited chefs Denny Imbroisi, Nicolas Sale, Alan Geaam and Julien Serri to create with him new recipes for four-handed pies. Pie recipes to be found successively on the Brasserie Baroche menu from April 25 to June 19, 2022.

David Barochthe chief of the Baroche Brewery, affordable restaurant located not far from Champs-Elysees where you can taste the famous pie of chiefinvited his friends cooks for a true festival of pies. So the Chef Nicolas Sale, Denny Imbroisi, Alan Geam and Julien Serri accepted the invitation of David Baroch to create, to 4 hands with him, news receipts of pies, inspired by the history and tastes of each. Also, for 8 weeks, from April 25 to June 19, 2022the Baroche Brewery therefore offers new recipes of piescreated with 4 hands.

Chef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie Baroche

Each chief sees its creation proposed to the menu of the Baroche Brewery during 2 weeks before making way for another recipe.

  • Of April 25 to May 8, 2022 : the pie of Nicholas Sale and David Baroch

Nicholas Saleformer starred chef at the Ritz, offers the recipe for pie the most traditional of the four. He marries the farmer pig to pigeonin a pie also containing candied figs. All served with grape pulp with Brive mustard. A classic recipe but very effective and very tasty, especially thanks to the foie gras which reminds us of Christmas.

Chef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie Baroche

  • Of May 9 to 29, 2022 : the pie of Julien Serri and David Baroch

The Magnà pizzaiolo chef is inspired by Italian charcuterie, which he uses on his pizzas, for his pie which he imagined as a bologna. A pâté on the shoulder of farmer pigto smoked baconblack pepper and pistachio, served with vegetables and pickled lemons. A recipe that reconciles us with mortadella.

Chef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie Baroche

  • Of May 23 to June 5, 2022 : the pie ofAlan Geam and David Baroch

The Michelin-starred chef of Lebanese origin, Alan Geamis inspired by the veal kafta for its pie. A pâté with therefore meat from calffrom spinachfrom trumpets of death, served with sumac vegetable pickles and pomegranate molasses vinaigrette. The most subtle recipe of the four, the veal being less strong in taste than the pork.

Chef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie Baroche

  • Of June 6 to 19, 2022 : the pie of Denny Imbroisi and David Baroch

The Italian chef passed by Top chef in 2012 draws inspiration from his native Italy for his pie who mixes pig and poultry to the candied lemons. Served with a tapenade of green olives with basil, pickles of Tropea red onions with white balsamic vinegar. Our favorite recipe: the densest and richest, in meat and in taste, of course, but refreshed by lemon.

Chef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie BarocheChef's pies at Brasserie Baroche

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