This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

pâté lorrain

pâté in puff pastry

Un pâté lorrain.

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!


Grand Est

Text © Dana Facaros

Image by Florian Cuny