The region’s most famous dish, this savoury tart is made with eggs, cream, lardons (bacon), and a buttery pastry crust. Simple yet iconic! 1)
A meat pie filled with marinated pork and veal, encased in a flaky puff pastry. Traditionally served warm or cold. 2)
A hearty stew featuring salted pork, smoked sausage, cabbage, and root vegetables, perfect for cold weather. 3)
A meat pie made with ground pork or veal, seasoned with nutmeg and herbs, often served during festive occasions. 4)
A fresh salad of greens, crispy bacon, poached eggs, and croutons, dressed with a tangy vinaigrette. 5)
Small, shell-shaped sponge cakes with a buttery, lemony flavour. These delicate pastries originate from the town of Commercy. 6)
A tart featuring the region's prized mirabelle plums, baked in a buttery crust and sometimes topped with almond cream. 7)
A regional take on sauerkraut, often paired with smoked meats, sausages, and potatoes. 8)
Sliced apples dipped in batter, fried until golden, and dusted with sugar—a sweet treat for all ages. 9)
A twist on the classic onion soup, enriched with white wine and topped with croutons and melted cheese. 10)
Ham cooked with sauerkraut and white wine, often served with potatoes or rye bread. 11)
Fresh trout poached in white wine, garnished with herbs, and served with a butter sauce. 12)
A light sponge cake flavoured with lemon zest and dusted with powdered sugar, often served with coffee or tea. 13)
Vol-au-vent pastry shells filled with a creamy mixture of chicken, mushrooms, and sometimes veal. 14)
While not a dish, this sweet liqueur made from mirabelle plums is an essential part of Lorraine’s culinary heritage. It’s often used in desserts or enjoyed as an aperitif. 15)