--- title: "Classic French Bakes and Charcuterie in Bengaluru" description: "Discover authentic French bakes and complex charcuterie in Bengaluru. From Pâté En Croute to fresh brioche, enjoy Chef Clive Fernandes’s culinary expertise." canonical: https://mytribe.in/oxalisfinedining/fine-dining-catering/classic-french-bakes-and-charcuterie last_updated: 2025-09-15 --- # Classic French Bakes and Charcuterie by Chef Clive Fernandes Tribe Verified · Expert French culinary techniques in Bengaluru By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · Catering at your venue across Bangalore (urban and rural). Outstation on request. · ₹850 per guest (estimate) Part of [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering). [View full gallery](https://mytribe.in/oxalisfinedining/fine-dining-catering/gallery) From complex Pâté En Croute to golden, freshly baked brioche, these classical French preparations bring refined, soulful artistry to your table. ## Photos and videos - ![The top of my Pâté En Croute, showcasing the intricate pastry work and the rich, dark aspic set within the vents. This is a true labor of love.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c70b04e-a787-488f-b187-a23723ea74e5) - ![A cross-section of the Pâté En Croute, revealing the mosaic of lamb, poultry, and pork, studded with Armagnac-soaked prunes and apricots.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/884fd593-80fb-42cc-9c6e-964261c467d6) - ![A slice of Pork and Duck Pâté served with a bright tomato gastrique. A classic French starter that showcases deep, developed flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6bd67119-6c1a-4fb2-9060-bb0cbb8d7fb2) - ![A beautiful spread of freshly baked, flaky croissants. I believe in the importance of good bread and pastry as part of a complete dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dafe7ece-c36f-44dd-8504-49608995dad6) - ![Golden, glistening rosemary and sea salt brioche rolls, fresh from the oven. The perfect accompaniment to any meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/467ee8dc-78eb-4fc3-a425-fda473ce839c) - ![A freshly baked loaf of brioche, showcasing a perfect golden-brown crust. This rich bread is versatile and can be used for both savory and sweet dishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b6bd7c84-bc2b-4dfa-b831-6ac6ae4247ac) - ![A member of my team expertly stretching flatbread dough by hand, a crucial step for achieving the perfect texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ce8f52c7-e528-44a9-87b6-4648e5607fdc) - ![Adding a potato parmesan espuma to a freshly baked flatbread topped with jackfruit "meat." A modern, creative take on pizza.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ba67e7c5-1c10-4794-a5a0-7f4c7f6549fb) - ![The best part: a bite of the holy basil flatbread, showing the fluffy crust and delicious toppings.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74cfb7a4-59dd-429a-b694-6e0e915633ab) - ![Using a whipped cream dispenser to create the light, airy potato parmesan espuma for the flatbread.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ddc6b33-eb14-415d-9612-37ebf7efee28) - ![A close-up of the espuma being piped onto the flatbread, a technique that adds a modern touch to the dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8b5ee518-e4f6-4690-913d-712beda52af8) - ![Another shot of the flatbread being finished with the potato parmesan espuma during a pop-up breakfast event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ed92761-94ef-41e6-9b36-802a01fd48ad) - ![A guest cutting into a flaky pastry dish, showing the delicate layers and satisfying texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3082906f-d136-40ff-950a-a41ecec58432) - ![Placing the flatbread into the oven. The high heat is essential for a crispy, slightly charred crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16420008-bc73-40c0-9fb4-a3740ca6b920) ## About Classic French Bakes and Charcuterie The Pâté En Croute you see here is a rigorous exercise in technique, featuring a mosaic of lamb, poultry, and pork encased in hot water duck fat pastry. Because the aspic must set properly and the pastry needs to maintain its structural integrity, I require a lead time of 48 hours for these orders to ensure the components reach their full flavour potential. French charcuterie is about respect for the ingredient. When I prepare a Pâté En Croute for a dinner in Bengaluru, it is not simply about assembling meats; it is about managing temperature, fat ratios, and the patience required for a clean slice. The dough, made with rendered duck fat, provides a crunch that contrasts with the richness of the filling. Beyond the savoury, my focus on classical French techniques extends to the bakery. I do not take shortcuts with bread. Whether it is a buttery brioche roll or a multi-layered croissant, the fermentation process dictates the final texture. For private dinners, I bring this dedication to your venue, ensuring that every element—from the Poultry Tea Aspic to the final crumb—is handled with precision. These items are not just starters; they are a conversation. A table set with house-made charcuterie and warm, fresh bread invites guests to slow down and appreciate the details. If you are planning an event where food is the centrepiece, I offer these items as part of a tailored menu, designed to fit your specific guest list and atmosphere. Whether you need a grazing table filled with house-made pâtés or a sit-down meal accompanied by warm, freshly baked bread, I ensure the quality remains consistent with the standards I maintained in professional kitchens abroad. ## About Oxalis Fine Dining I am Chef Clive Fernandes. My approach to French baking and charcuterie is rooted in the training I received abroad, refined by a passion for feeding people here in Bengaluru. I do not believe in cutting corners; I believe in the patience required for a perfect crust and the soulful complexity of a well-made pâté. 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