Pate Lorrain.
Pate Lorrain.
It would be the oldest specialty of Lorraine!
We find in fact in the Viandier de Taillevent, written in the 14th century, a recipe for "pastés de Lorais", which would be the ancestors of our Lorraine pâtés.
However, the recipe has evolved over the centuries; Today, Lorraine pâté is traditionally made of veal and pork loin.
During the preparation, the meat is marinated: the people of Lorraine often use a local wine, the gray of Toul, or white wine, more rarely red wine; salt, pepper and aromatic herbs are then added, and the whole is surrounded by a puff pastry forming a small rectangular pâté, before being baked in the oven.
This specialty is made by all the bakers and butchers in the region.
Served hot, lukewarm, or cold, accompanied or not by a salad, the Lorraine pâté seduces at any time, combining the crispness of puff pastry with the tenderness of marinated meat.
