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 in this layered layer of pork cut with a knife, marinated in white wine, shallots, various spices and a few secret aromatics. In this version, the classic of Lorraine gastronomy takes on a certain character with this marinade with mirabelle plum brandy and these fruits mixed with the flesh. 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 crispness and fondness of its buttery flaky layers. 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 the Daval house, this Lorraine Mirabelle plum 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), 4 people. (800g).
Ingredients Haute-Saône pork, vegetable fat, butter, Mirabelle plums (fruit), Mirabelle brandy, honey, salt, spices and aromatics.
DLC 14 days
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.
Lactose allergens .