Pâté Lorrain

Not yet written for this entry.

Pâté lorrain is not a pâté in the modern sense (ground meat in a terrine) but an ancient enclosed pie: strips of marinated pork wrapped in puff pastry, baked until golden, and served warm or at room temperature. It predates the tourte lorraine and is simpler in construction but no less satisfying, representing one of the oldest documented preparations in Lorraine’s culinary history, with references dating to the 14th century. The meat filling uses pork loin exclusively (veal is the tourte’s addition): the loin is cut into thin strips (5mm × 2cm) and marinated for 12-24 hours in white wine, finely chopped shallots, chopped parsley, salt, pepper, and a grating of nutmeg. The marinade is simple but the overnight rest is essential — it tenderises the lean pork and develops the wine-herb flavour that defines this preparation. After draining, the meat strips are arranged in a mound on a rectangle of pâte feuilletée (puff pastry) rolled to 3-4mm thickness. The pastry edges are folded up and over the meat to form an enclosed rectangular parcel, sealed with egg wash, and inverted onto a baking sheet (seam-side down). The surface is decorated with pastry cutouts, egg-washed twice for maximum colour, and two small chimneys are cut in the top. Baking at 200°C for 15 minutes, then 180°C for 25-30 minutes, produces a deeply golden, magnificently puffed pastry case with succulent, wine-scented pork within. Unlike the tourte, no custard is added — the meat’s own juices and the retained marinade moisture provide the internal lubrication. The pâté lorrain is the traditional centrepiece of Lorraine’s fêtes patronales (patron saint festivals) and appears at every charcutier-traiteur in the region, served by the slice alongside cornichons and a glass of Vin Gris.

Not yet written for this entry.