This is a true speciality, a characteristic combination of pork and
cabbage flavoured with leeks, carrots, potatoes, red kidney beans, turnips,
bouquet garni and spices.
This popular simmered dish is protected by the “brotherhood” of the
potée, based in Saint-Nicolas-de-Port.
A piece of gastronomic history, quiche Lorraine is famous the world
over with its simple blend of bacon, fresh cream and eggs.
King Stanislas fell under their charm... and they continue to
attract new admirers of calf sweetbread.
You’ll find andouille sausages, renowned speciality from the Ajol
valley, and the cheesemaker’s platter served in the high-mountain farms.
On the menu are smoked meats, pies, slow-cooked potatoes in bacon and
onions, traditional Munster-Géromé cheeses...
Perfect comfort food after a long day’s walk!
Thanks to game-filled forests and well-stocked rivers and lakes, the
region has developed superb local fare. Some of the regional dishes have also
benefited from high-quality local livestock.
It is the cattle that have given us cheeses such as Vachelin, BrouĂ¨re
and Munster-GĂ©romĂ© which has been produced since mediaeval times and which is
now covered by registered designation of origin (AOC) regulations.
There are also smoked meats and such well-known pork meat products as
black sausage, salami-type sausage, ham, and local products such as the fuseau
lorrain, maggot and chaudin, chitterlings from the Ajol Valley etc.
All of them are wonderful additions to a menu already boasting
Lorraineâ€™s many pies and pĂ˘tĂ©s.