The Lorrain pâté is one of the culinary pleasures of the people of Lorraine. And the most famous Lorraine dish is known all over the world. It is also thanks to him that the word “Lorraine” can be encountered in Paris as well as in Manhattan or Beijing via Sydney or Hawaii. This dish is obviously the quiche Lorraine.
Famous to say the least
It is the second take-out dish sold in the world, just after pizza. An old old dish since we talk about it from the Middle Ages. The word “quiche” would be very old and a deformation of the word “kuch” in old Frankish which gave “kuchen” in German, which means to cook. It may surprise you but initially the quiche is very flat. It looks a bit like the Alsatian Flammkuche. In 1845 we talk about quiche or pancake Lorraine, always with bacon notice, but galette what which proves that our quiche was rather flat at the time.
She’s been flat for a long time
it was the 18th and especially the 19th century that would change everything. The quiche is getting thicker. Quite thick since it was at this time that we saw the arrival of the famous and delicious migaine, overflowing the sidewalk, and without which we cannot imagine a quiche nowadays. Oh I think about it, migaine is also a word from Lorraine, elsewhere we say a device, in this case here a salted cream device. Salt the quiche? Not always if we are to believe some writings since we are talking about mirabelle plum quiche crunched by children. At the same time, the quiche lends itself to improvisation.
We now discover leeks, tuna, what do I know. These are certainly quiches, but beware the quiche Lorraine is a good migaine, bacon, and officially no cheese even if we tend to put it more and more. What do you want we are greedy in Lorraine. And the Lorraine cuisine is international dishes like the Lorraine quiche, but above all it’s a lot of heart