Every morning, Nicolas Turon pays tribute to his department with a funny, tender and knowing text, in the form of a declaration of love for the Moselle. He chooses an emblem belonging to history or current events and treats it in an offbeat way.
Lorraine pâté has its purists, just as we find tripou fundamentalists in Aveyron and billig ayatollahs in Brittany. The passionate gourmand does not mess with traditions; in the case of regional specialties, culinary nerve is never rewarded.
The monomania of the Lorraine pâté lover undoubtedly comes from the fact that, contrary to popular belief, the preparation is not a matter of cooking, any more than of charcuterie, but indeed of pastry.
Apprentice mitrons, in a row in pairs! For the pâté: two pastas, two meats.
First, the marinade: pork, veal, added pork throat for fat (optional), cut with a knife, especially not ground, you need chew, we’re not at McDonald’s. The meat is marinated in white wine, if possible an Auxerrois, for acidity; if possible an Auxerrois from Moselle, to play the local card; if possible an Auxerrois from the Les Béliers estate in Ancy-sur-Moselle, because they are my friends. Shallots, salt, pepper, a little bit of four spices, and let it all sit for at least 24 hours… Because this stuffing is a princess that must let itself be desired…
#French
