Luxurious versions of pâté en croûte

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Pâté en croûte, the centuries-old French dish of meat terrine baked in savory dough, was first developed economically as a way to preserve and use pieces of offal. But today, with a shortage of trained kitchen staff, this labor-intensive delicacy (requiring several days of candiing, gelatinizing, rolling and simmering) feels like a luxury item. “I like the technical aspect,” says chef Nicolas Delaroque, 42, who serves a classic version of rabbit and tarragon modernized with a little less fat and a little more spice at his restaurant, Maison Nico, in San Francisco. Markus Glocker, 42, of New York’s Koloman, also set out to create a lighter version of the original. “You’re not going to feel like you just ate a rock,” he says of his salmon en croûte, in which slices of tramezzini, a fluffy Italian bread, are wrapped around a rare salmon filet spread with scallop mousse and parsley. and topped with pickles and beet-infused butter. In Melbourne, Australia aru, pâté en croûte is reminiscent of an elegant bánh mì. Chả lua, a ground Vietnamese pork bun, is combined with chicken liver pâté for the filling, and the gelatin layer between the meat and the dough is seasoned with rice vinegar, soy sauce, and Maggi, a glutamate condiment. monosodic. “It’s a humbling experience,” says charcutier George Jephson, 39, of making his version, which is stuffed with pork belly, confit pork tongue, crispy chicken skin, pistachios and port jelly. , and which can be found in their East London wine. bar, Cadetand at nearby restaurants, including Chiltern Firehouse. Still, he says it’s worth the effort to use the whole pig. “I worked for 10 years as a butcher and we didn’t sell a single piece of pork liver,” he says. “Now I sell 60 kilos a week.” — jose lauren

Lately, high jewelry Designers have been practicing their own version of democracy, combining stones of all types, from ancient and rare specimens to faceted minerals recently mined from the earth, without regard for hierarchy. Therefore, a single dazzling necklace like this rose-hued geometric one from Italian jewelry house Bulgari can be seen as an object of beauty and an introduction to how gems emerge from and reflect history. Chunks of reddish-orange coral, used for eons as decorative amulets in classical and indigenous cultures, are interspersed with large cushion-cut pink tourmalines, stones initially documented in 1890 in the mines of San Diego. A latticework of oval and pavé diamonds provides the necklace’s Art Deco-inspired pattern, but it’s the iridescent glow of some semiprecious newcomers: a half-dozen purple-hued kunzites, named after American mineralogist George Frederick Kunz, who certified the gem in 1902. – that really steals the show. Bulgari Mediterranea High Jewelry Necklace, price upon request, bulgari.com. — Nancy Hass

Photography assistant: Roberto Gigliotti

The 37-room Château des Fleurs, just off the Champs-Elysées in Paris’ Eighth Arrondissement, takes its name from a nearby garden that served as an open-air dance hall in the 19th century. The garden is long gone, but the hotel draws much of its aesthetic inspiration from that same period: botanical stained glass panels, fringed velvet chairs, and wrought-iron balconies. Its designers, Benito Escat and Pol Castells of the Barcelona, ​​Spain-based studio Quintana Partners, were equally influenced by Catalan architect Antoni Gaudí, incorporating his vivid colors and curved lines. Quintana designed most of the furniture, from the velvet headboards and ruby ​​red bathroom tiles in the bedrooms to the spherical sconces that illuminate the small underground spa, many of them made from recycled materials. The restaurant is also a surprise. Korean-born chef Ji-Hye Park moved her restaurant Oma from the Ninth Arrondissement to the ground floor of the Château des Fleurs, where she continues to offer dishes such as mulhué, a spicy seafood main course made with raw sea bass, sea snails and white cabbage . “We’re bringing something new to the neighborhood,” Park says. “It’s a new chapter, a new challenge.” From approximately $434 per night, chateaudesfleurs.paris. — Lindsey Tramuta

Digital Technology: Dallas Raines. Set Designer: Maggie DiMarco

In recent years, collectors have come to regard unique objects of design and lighting with the reverence once reserved for sculpture and painting. Now, Italian designer Filippo Carandini, known for his minimalist, bright-hued interiors and products, is making a cabinet that actually looks like an abstract canvas. Further blending the distinction between art and craft, it is part of the new Nilufar Open Edition collection, the first time the Milan-based gallery has produced furniture in unlimited quantities. Starting with a six-foot-tall hinged frame built by local artisans, Carandini applies impressionistic layers of vivid acrylic paint (although there are some basic color combinations, including this version in saturated jewel tones, no two cabinets will be the same). . After the piece dries, he sends it to a specialized lacquer shop for a hand-sanded, ultra-high gloss finish. “If people end up liking this, I don’t know exactly how I’ll continue to paint each one,” he says. “But I’ll worry about that later.” Filippo Carandini for Nilufar Luna cabinet, price on request, elfuturoperfecto.com. — Nancy Hass

Photography assistant: Martina Giammaria

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