Marinated pork · In puff pastry
Pâté Lorrain
Photo: Arnaud 25 / Wikimedia Commons · CC0
The town of Baccarat, which claims it as its own, has held a pâté lorrain festival every year since 1969.
Pork shoulder and veal marinated in white wine with shallots and parsley, then baked in puff pastry and sold in portions by Lorraine bakers and charcutiers, eaten hot or cold; the Baccarat festival each September turns out thousands of them.
Why it's made this way: Taillevent’s cookbook Le Viandier mentions 'pastés de lorais' around 1392, and the modern recipe is thought to date from around 1700.
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