The Art of French Pastry

occasions. My grandma
would marinate the meat
and bring it to the village
baker to wrap in puff
pastry and bake in his big
oven. I loved that delicious
puff pastry filled with the
warm, juicy meat filling.
Little did I know then that
years later I would be
making pâté chaud by the
hundreds when I worked
for a caterer in Strasbourg.