Lorraine pâté and pumpkin velouté

Pâté Lorrain (4 servings)

• 500 g puff pastry (homemade or from the pâtissier)
• 500 g minced meat filling (200 g veal shoulder, 200 g pork collar, 50 g pork belly, 50 g pork jowl)
• 125 g Riesling white wine
• 10 g Cognac
• 1 small bunch of finely chopped parsley
• 8 g Guérande salt
• 3 g 5-pepper mix
• 1 small onion (or shallot)
• 1 egg

Red kuri squash velouté (4 servings)

• 1 red kuri squash
• 200 ml full-fat crème fraîche
• 5 g salt
• 3 g 5-pepper mix
• 1 small onion

Preparing the pâté Lorrain (ideally 48 hours in advance)

1. Mix the minced meat with the salt, parsley, cognac, white wine, thinly sliced onion and crushed peppercorns. Knead to obtain an even mixture. Cover with cling film pressed directly onto the surface and leave in a cool place for 48 hours.
2. Roll out the puff pastry into a rectangle of 30x35 cm, 3 mm thick. Cut two strips of 15x35 cm.
3. Brush one strip with egg wash. Place the filling in a regular sausage shape in the centre, leaving 3 cm all around. Brush the surface of the filling.
4. Place the lid (2nd strip) on top. Seal the edges, nick them and crimp the pattern with the back of a knife.
5. Brush the pâté, score a crisscross pattern on top and pierce 3 steam holes. Place on baking paper and keep chilled.

Preparing the red kuri squash velouté

1. Peel the red kuri squash, remove the seeds and fibres, and cut into small pieces. Put in a casserole with a little water, the salt and the 5-pepper mix.

Baking in the Maximus wood-fired oven

1. Light the oven and heat to 250°C. Put the squash in the oven near the embers and the pâté Lorrain a little further away so that it does not burn.
2. Keep the oven between 230 and 250°C. After 40 minutes, take out the squash, add the cream and blend. Adjust the texture with a little water if necessary.
3. After 50 minutes of baking, take out the pâté Lorrain. Serve with a slice of pâté, a ramekin of velouté and a salad. Serve without delay.