Quiche lorraine, the one and only
Beaten eggs, smoked pork belly, a little cream, broken dough, and that's it! Rich yet simple, the recipe of quiche lorraine has been copied many times without ever being equaled—so say the residents of Lorraine. Visitors to the region must take advantage and sample taste the real quiche lorraine, served hot and accompanied by a green salad.
Deep on the mirabelle plum
This little yellow fruit brimming with delicate sweet taste has been the pride of the Lorraine for nearly six centuries. Whipped into a tart, jam, confectionery, or syrup it's magic—but the plums are best enjoyed picked directly from the tree, when it matures in August. With some 250,000 Mirabelliers spread over the regions, there are plenty of plums to pick!
The lowdown on Nancy's bergamot
This confectionery was the favorite of the Duke of Lorraine, Stanislas Leszczynski, and it is easy to understand why! These small sunset-colored squares made from boiled sugar and bergamot essence are both sweet and sour, manufactured from a rigorous method. Only four Nancy confectioners are authorized to produce this candy with the Protected Geographical Indication label: Confiserie Stanislas, Confiserie Lalonde and Soeurs Macarons, in Nancy, as well as Confiserie des Hautes-Vosges. The beautiful antique metal boxes that contain this sweet treasure are nearly as delicious as their contents.
Memories of madeleines from Commercy!
This little cake, recognizable among thousands with its elongated and buxom shape, takes its name from a young servant, Madeleine de Commercy, who saved a reception given by Stanislas, the Duke of Lorraine, by cooking this scrumptious dessert at the last minute. Today, we can enjoy these delicacies made by hand by À la cloche lorraine or La boîte à madeleines, two famous institutions in Commercy.
Would you like another macaron?
Whether they are from Nancy or Boulay, Lorraine macarons always smell of almonds, each pastel-colored cookie representing France's gourmet reputation. In Nancy, we never get tired of the cracked shell of the Macaroon Sisters's version, while those from Boulay have a softer consistency. The only question: which to sample first?