Famous since the 18th century, Chartres pie is a pâté en croûte mainly consisting of game. 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 1885, 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.
A brotherhood of the authentic Chartres pie has its chapter every October in the town.