top of page

Brioche Stuffed with Medjool Date Pâté

makes 8 slices



  • 4 brioche rolls

  • 250 g (½ lb) pork pâté

  • 3 Medjool dates

  • 30 g (2 ½ tbsp.) melted butter

  • 20 corn kernels, fried, salted and crushed (+ a few whole grains, for topping)

  • Blend of lettuces (escarole, chicory, radicchio)


  • 15 ml (1 tbsp.) olive oil

  • 5 ml (1 tsp.) wine vinegar

  • 5 ml (1 tsp.) old-fashioned mustard

  • Salt and pepper


  • With a knife, halve the brioches vertically. With a 4 cm (1 ½ in) wide spoon or a cookie cutter of the same size, hollow out the base, taking care not to pierce the bottom.

  • The pâté should be at room temperature in order to delicately work at it with a fork until the texture becomes smooth. Then set aside the pâté to give yourself time to prepare the dates.

  • Slice into each date to remove the pit and peel away the skin. Incorporate them into the pâté by once again gently mixing the preparation.

  • Set the oven to 180°C (350°F). Fill in the brioche halves with 35 g of date pâté. Place them on a crumpled sheet of aluminum foil (to stabilize them). With a pastry brush, coat them with melted butter. Bake them for 5 minutes. Take them out of the oven and let them cool down.

  • During this time, make breadcrumbs using the fried and salted corn kernels, crushing them very coarsely using a pestle. Sprinkle these breadcrumbs atop the little pâté-stuffed brioches. Mix all the ingredients for the dressing.

  • Place the little pâtés in a serving dish garnished with a few whole corn kernels.

  • Serve with salad.

bottom of page