A speciality of the town of Baccarat, Lorrain pie (pâté lorrain) is an ancient dish that dates back to the famous Le Viandier cookery book of 1392. It is a mixture of pork spare rib and round fillet of veal in flaky pastry.
You start by marinating the meat in red wine or white wine according to the recipe, shallots, parsley, thyme and bay leaf, then cook it all in the pastry. In general, it is served as an appetiser with a green salad.
Every year in September, the town of Baccarat has a Lorrain pie festival, with a street market, musical entertainment, tastings and a Lorrain pie-eating contest!