Description Lorraine pâté is deeply rooted in the history and taste of the Lorraine region. Independent for a long time, it still retains its last square of sovereignty with this puff pastry surrounding pork cut with a knife, marinated in white wine, shallots, various spices and some secret aromatics. Everything is already cooked and you can discover this pâté either cold or reheated so that it develops its aromas, its fragrance and regains the crispy and melting texture of its buttery flakiness. The recipe from butcher and charcutier Arnaud Daval is made from free-range pork. These come from the breeding of Xavier Ménigoz in Saint-Bresson in Haute-Saône. Raised without GMOs or antibiotics, they are fed exclusively with farm cereals and flax seeds. A true specialty of Maison Daval, this Lorraine pâté is available in different formats.
Cooking Cooked. Reheat in the oven for about 20 minutes at 160-180°.
Tip: Cover your Lorraine pâté with aluminum foil during cooking to avoid burning the pastry.
Format Individual (230g), 3/4 people. (600g), 4/6 people. (1200g).
Ingredients Haute-Saône pork, flour, vegetable fat, butter, shallots, white wine, parsley, spices and aromatics.
DLC 14 days
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.
Allergens Gluten, lactose.