My wishes and my tastes
Stop-overs and city breaks
Specialities and recipes
Flavours of invention
Though the Mirabelle plum is the undisputed gourmet emblem of the Lorraine region, other local specialities deserve to be mentioned or, better still, sampled. Here are a few examples, the very mention of which is enough to give you a gargantuan appetite!
The ever-popular quiche lorraine was created in the 16th century. It has three fundamental elements from the region: bacon, cream and eggs, in a short crust or puff pastry base. Known and enjoyed all around the world.
The potée lorraine is a welcoming dish where the natural flavours of its local ingredients, carots and leeks, blend with those of smoked charcuterie.
Pâtés lorrains are made from marinated chopped pork wrapped in a deliciously crumbly puff pastry. You can find them in all the good bakeries.
The Fumé lorrain is a type of cured meat whose recipe has been handed down since the 17th century.
Soupe au lard (or bacon soup) is exactly what you need on a chilly winter’s night. Served with toasted bread at the bottom of the soup bowl, it’s pure heaven.
Escargots en matelote is an original way to eat snails. The recipe is made with a wine-based sauce, leeks and mushrooms are added to give your taste buds a real treat.
Cochon de lait en gelée (or suckling pig in aspic) is one of the traditional recipes from Lorraine which you are sure to find on any good buffet table.
Salade de pissenlits aux lardons (dandelion leaf salad with lardons) is a typical recipe of the region.
As for the desserts, look out for those containing mirabelles of course (from tarts to ice cream), but don’t miss the egg-based floating islands. Boulay macaroons have been baked according to the same traditional recipe since 1854.
The Paris-Metz cake, made up of a three-colour macaroon (golden yellow, lemon yellow and raspberry), an arlequin-sweet cream and six raspberries, will amaze you with its flavour of childhood.
Part of the Lorraine tradition: mirabelle-flavoured eau-de-vie and wines from Moselle, wines ranked of superior quality (AOVDQS).
Go to "Tables de Rabelais" partner producers
Special Treats: And to round off your meal, why not taste a ‘boulet de Metz’ which is a little biscuit made from dark, milk or white chocolate, with marzipan and grilled hazelnuts to accompany your ‘brûlot’ (scalding hot, sweet coffee, mixed with Mirabelle liqueur and flambéed)!
Recipes
The Lorraine region is certainly not lacking in the food and wine departments. Thanks to our recipes, you too can prepare local specialities to warm body and soul.
