Pâté lorrain

Founded in 2019 on the initiative of Christian Gex, mayor of Baccarat, and several enthusiasts including members of the Comité des Fêtes, the Confrérie de l'Authentique Pâté Lorrain works to safeguard and promote this puff pastry speciality, which local tradition holds was created in Baccarat, in Meurthe-et-Moselle. It was sponsored at its christening by the Confrérie des Gaubregueux Gousteurs de Tête de Veau de Rambervillers and by the Confrérie de la Quiche Lorraine de Dombasle-sur-Meurthe, during the 50th fête du pâté lorrain on 7 and 8 September 2019.

The brotherhood holds its annual chapter on the second weekend of September. It points out that the recipe for pâté lorrain already features in the Viandier de Taillevent, the oldest cookery book written in French, dating from 1392.

The house describes itself as having been born from the passion of one man, Jérôme Payeur, who began his apprenticeship at the age of 14 in Épinal, in the Vosges, before heading abroad to discover other flavours. Returning to France in 2000, he first set up in Blâmont, and then, from 2007, in Baccarat and Azerailles alongside his son Anthony — with the stated aim of offering quality bakery and pastry products every day in Lorraine.

The establishment boasts a series of accolades for its speciality, pâté lorrain: gold medal in the Meurthe-et-Moselle best pâté lorrain competition in 2007, 2011 and 2014, silver medal in 2010 and 2017, bronze medal in 2016, as well as gold for the best galette in Meurthe-et-Moselle in 2014 and 2017 and the 2019 Prix France Bleu Sud Lorraine Debuyer. Maison Payeur also indicates having represented Lorraine in Japan at the Osaka International Trade Fair in March 2015 — where it claims to have served tastings of its pâtés lorrains to more than 160,000 visitors —, before being invited back to Kobe in October 2019. The pâtés lorrains can be ordered online for delivery throughout France.

Located on rue du Château in Ancerville, in the Meuse, Boulangerie-Pâtisserie Lacène is run by Loïc Lacène, an artisan baker and pastry chef holding a CAP in baking and a CAP in pastry making, complemented by a brevet professionnel in baking obtained at the CFA Louis Prioux in Bar-le-Duc.

The bakery gained renown beyond its home municipality thanks to the best pâté lorrain competition, organised by the Fédération des artisans boulangers at the Foire nationale de Verdun: Loïc Lacène was awarded a prize there for the third time, following a first prize in 2010 and the Rotary Club prize in Bar-le-Duc.

Located in the Rives de Meurthe district of Nancy, the Frencci bakery and pâtisserie bakes crusty breads, pastries and viennoiseries on site using local ingredients, combining French tradition with modern creativity. The establishment complements this with a tea room featuring an outdoor terrace, food prepared on the premises (salads, pasta, sandwiches), and a delicatessen highlighting local produce and Italian specialities; it also provides a bespoke catering service for private or corporate events.

In June 2026, the Fédération des Artisans Boulangers-Pâtissiers de Meurthe-et-Moselle et de la Meuse awarded Frencci first prize in the best pâté lorrain competition, held at the Foire Exposition de Nancy before an eight-member panel, among nearly forty candidates competing in that event and the contest for the best quiche lorraine.

Au Bon Pain welcomes customers every day at four bakeries across the Nancy conurbation — three locations in Vandœuvre-lès-Nancy, one in Essey-lès-Nancy and one in Pont-à-Mousson. Here, the house prepares home-kneaded bread, pastries and a selection of savoury snacks, from early morning until evening depending on the shop.

In June 2026, the Fédération des Artisans Boulangers-Pâtissiers de Meurthe-et-Moselle awarded Au Bon Pain third prize in the best pain au chocolat competition, held at the Foire Exposition de Nancy before several professional panels.

In the lower town of Bar-le-Duc, on the boulevard de la Rochelle, Boulevard du Pain is a bakery and pâtisserie run by Lise Wetzel and Christopher Potdevin. Food critic Gilles Pudlowski recommends their sourdough breads — pain bretzel, Khorasan made with ancient grain flour, boule de campagne —, as well as macarons à la dragée de Verdun and lemon meringue tart.

The bakery takes part in competitions organised by the Fédération des artisans boulangers-pâtissiers de la Meuse during the Foire nationale de Verdun. In 2025, Christopher Potdevin took second place in the curved croissant competition, behind Le Talmelier in Bar-le-Duc, as well as second place in the pain au chocolat competition.

In June 2024, the bakery was among the businesses competing on the television show « La meilleure boulangerie de France » on M6, with Christopher Potdevin teaming up with his apprentice Hugo Lesage. The owner, a seasoned competitor, had also qualified that same year for the national final of the best butter croissant in Lyon.

L'Atelier d'Aline is an artisan bakery and pastry shop in Moncel-sur-Seille, in Meurthe-et-Moselle. It distinguished itself in the competition for the best pâté lorrain organised by the Fédération des Artisans Boulangers-Pâtissiers de Meurthe-et-Moselle et de la Meuse, held during the Foire Exposition de Nancy: among some forty competitors judged by eight jurors, it won 2nd prize in the pâté lorrain category.