It owes its renown to a rivalry in the 17th century between two pastry chefs, Philippe and his former pupil Lemoine. A pastry chef named Voisin made it even more famous in , after winning a gold medal in Paris for this flagship product of the region. Chartres pie is still found on the menu of the country's greatest restaurants today.
Originally, dotterel meat was used, but nowadays partridge and pheasant are preferred. As well as this game, foie gras, truffles, cognac and spices are added before the pie is baked in the oven. Virtual visit. Add to favourites Remove from favourites. Have your say. Related articles Chartres pie. Perche Guide to the territory - Tourism and staying here. Guide of Chartres Tourism, breaks and holidays around Chartres. Municipality of Chartres Detailed tourist information about the municipality of Chartres.
Photos Chartres Photos of category "Chartres" to view and download. Campsites in the Eure-et-Loir Open-air accommodation. Restaurants in the Eure-et-Loir Regional and international cuisine, style of restaurant and menus.
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