Description
Pâté lorrain: a Pastries culinary technique.
Technical
Pâté lorrain is a savoury dish from Lorraine in north-east France. It now usually consists of a meat terrine or pâté covered in pastry, usually puff, occasionally shortcrust, but was formerly made without a pastry case. It may be served warm or cold. The dish is regarded as emblematic of Lorraine, and there is a fraternity devoted to its promotion and protection.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
meatybutteryearthyherbalsavory
Wine Analogy
Similar to a full-bodied Pinot Noir with earthy undertones
Coffee Analogy
Like a dark roast with caramelized meat notes
Perfume Analogy
Comparable to a leather-forward fragrance with herbaceous top notes
Culinary Applications
Pâté lorrain aux pruneauxFrench LorraineTraditional preparation with prunes balancing the richness
Pâté lorrain moderneContemporary FrenchUpdated version using duck confit instead of pork
Pâté lorrain de gibierLorraine hunting traditionGame meat variation showcasing regional ingredients
Dietary
gluteneggsdairy
Molecular Pairing
Key Compounds Produced
MelanoidinsFuraneolDiacetylLactic acidGlycerol