An icon of French culinary heritage, the *pâté en croûte* represents a true exercise in precision, patience, and elegance for Chef Elouan Trehin. Passionate about traditional charcuterie and the craft of working with ingredients, he pays meticulous attention to the balance of the fillings, the delicacy of the pastry, and the cooking process to create *pâtés en croûte* that are both generous and masterfully executed. At the Melba restaurant in Quissac, each piece is handcrafted with respect for the ingredients, the animal, and the French charcuterie tradition.

Orders must be placed exclusively by phone with the Chef at 04 66 77 74 90.

Our meats come from local farmers in the Cévennes region, selected for their high farming standards and the impeccable traceability of their products. We work notably with Colognac poultry and Baron des Cévennes pork, pairing them with carefully chosen accompaniments to create a gourmet *pâté en croûte* that is both generous and balanced.

At Melba, we work directly with producers we know and monitor, primarily in the area around Quissac and the Cévennes. This rigorous approach to sourcing guarantees flavor, traceability, and consistency.

- Baron des Cévennes PGI Pork — Caroline Barcelo, Mas du Sire (Quissac, 30)
- Colognac Poultry — Antoine Menviel (Colognac, 30)
- Duck & Foie Gras — Teixeira Family, La Ferme de la Grézelie (Marquay, 24)
- Chestnuts & Sweet Onions — Gaëtan Reilhan, L’aïssou (Mandagout, 30)
- Vegetables — L’Étoile Bio (Quissac, 30)
- Eggs — La Ferme de Bagne Loup (Brouzet-lès-Quissac, 30)
- Flour — Laurence & Jean-François Gueidan (Saint-Théodorit, 30)
- Mushrooms — Mr. Gaillard (Auroux, 46)
- Dairy — Beillevaire (Machecoul, 44)