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pâté lorrain
pâté in puff pastry
Baccarat is famous for crystal but also for its pâté lorrain, a recipe dating back to one of the first French cookbooks, Le Viandier of 1392. The meat, pork loin and veal (or game or rabbit) and shallots are first chopped into bits and marinated in red wine with salt, pepper and parsley for 24 hours, before the mix is wrapped in pâte feuilletée and baked.
It’s often served as an hors d’oeurve or starter with a salad; in September Baccarat holds a contest to see who can eat the most!
Text © Dana Facaros
Image by Florian Cuny