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⁾