Une tourte lorraine. Lorraine style meat pie. I’ve never seen my mother making one, but so many local butchers proposed great ones, even without orderning.
Here I have to make it from scratch. This time, it’s a little variation to adapt to local ingredients.
Inside it’s mostly chicken…
… and a few herbs, particularly fresh marjolaine (marjoram).
Humm… the crispy and buttery golden crust.
For dessert : small lunettes à la vanille made with the same pastry.
And some escargots (snails), no photo of todays but you’ve seen some before :