Pâté Lorrain is a traditional French dish originating from the Lorraine region, consisting of a seasoned mixture of pork and veal enclosed in a rectangular puff pastry crust.
Unlike pâté en croûte, which can contain a variety of fillings and is often elaborately decorated with aspic and ornamental designs, Pâté Lorrain is specifically defined by its use of marinated meats flavored with white wine, shallots, and herbs. The filling is encased in puff pastry and baked until it has a crisp, golden crust.
Its documented history dates back at least to the Middle Ages, with references to the dish appearing as early as 1392, and it is closely associated with Épinal, a community in Lorraine.