The essential quiche lorraine
It's impossible to talk about Lorraine without mentioning the famous quiche lorraine. A treat for children and a delight for adults, this emblematic Lorraine tart has become a national and world-famous recipe over the years! Quiche Lorraine first appeared in the late 16th century, but has only been eaten in its current form since the 19th century. Originally, it was made with cheese, eggs, milk, butter and cream, rather than bacon. On a thinly rolled-out pastry, a "migaine" (Lorraine's term for the mixture) of eggs of the day and cream just set, small pieces of fresh salted butter and a sprinkling of chives and cheese were placed. The recipe, which remains simple, no doubt explains its success with all generations. It's worth noting, however, that true Lorrainers don't add Gruyère to their recipe, as you might have thought!
The madeleine, an explosion of flavours
Every good Lorrain has its madeleine... not from Proust, but from Commercy or Liverdun! Originally, legend has it that during a reception given by King Stanislas at his château in Commercy, the head pastry chef got angry and handed in his apron. A young damsel took matters into her own hands. Out of her culinary imagination came a little shell-shaped pastry made from eggs, butter, sugar and wheat, which was given her first name. The girl's name was Madeleine. This pastry, in the shape of a ridged scallop shell, differs from other madeleines in that its recipe includes egg whites beaten until stiff, which explains its unmistakable softness. It can be flavored with lemon, orange blossom or, as in Lorraine, a few drops of bergamot essence. The real madeleine de Commercy is packaged 8 or 12 at a time in a plastic bag delicately placed at the bottom of an oval box made of fir wood. At the turn of the century, at Commercy station, several young girls with baskets full of madeleines could be seen trying to sell them to passing travelers, each shouting out the name of their own workshop. This attraction, known at the time on the railway line, only increased the reputation of Commercy's gourmandises. Its main competitor, but just as delicious, comes from Liverdun, a few kilometers from Nancy. Guaranteed pure butter and fresh eggs, made with wheat flour from Lorraine mills, Liverdun madeleines are available in boxes of 12, 25 or 50 cookies, which can be purchased in supermarkets or directly from the Liverdun boutique, for an even more authentic experience!
A large cheese production
Before Pasteur's work and its impact on the preservation of fresh produce, monks invented cheese to preserve milk for longer. Since then, maturing techniques have developed, and Lorraine is proud to be able to offer its gourmets a cheese platter worthy of the name, with its varied scents and generous tastes. Lorraine is France's third-largest producer of cow's milk cheese. In fact, 6 out of 10 Lorraine farmers produce milk. Among its star products is Munster-Géromé: developed by monks in the 7th century, it still requires at least 3 weeks' maturing. Its production zone extends over 7 départements and is defined by the AOC label. In the 15th century, Munster-Géromé appeared under the name of Gérardmer cheese, its birthplace. To choose it, you need to use three of your senses: sight, to spot its smooth, moist rind and its color ranging from yellow-orange to red-orange; touch, to check the suppleness and unctuousness of its paste; and finally, smell, to recognize its strong, typical fragrance. Munster cheese can be eaten plain or seasoned with caraway. In the region, it's best served with warm potatoes cooked in their jackets, or a slice of country ham. But it can also be eaten hot, particularly in the form of a munster pie, an original and tasty starter. Another regional must: Brie de Meaux. It's best enjoyed after a minimum 4-week maturing period. Against all expectations, almost 70% of this PDO-labeled cheese is made in Lorraine (very often in Meuse)! Of course, it remains associated with the town of Meaux, located in the Île-de-France region.
A rich soil
Lorraine is a major agricultural region, with a strong focus on livestock farming. When it comes to meat, Lorraine's breeders can guarantee its quality with the "viandes de Lorraine" and "viande du terroir lorrain" labels. In fact, Lorraine beef was the first in Europe to obtain official quality certification. But it's the pig that takes center stage in the region. Traditional charcuterie, pâtés and smoked meats from Lorraine, andouille from Val-d'Ajol or boudin from Nancy, are all part of a meal worthy of the name. Pig farming used to be a traditional activity practiced in every farmyard. Over time, it has become more rational and environmentally friendly. There's even a local speciality when it comes to cooking ham! An old method from the Messin region used hay to improve cooking. Lorraine's grass-fed lamb also stands out for its omnipresence in the region, now an integral part of Lorraine's history. And while the region is famous for its meat, fish is no exception! And the one that stands out is the pike, a medium-sized freshwater fish. A solitary predator, it lives like a "fish in water" in its natural habitat: slow-flowing rivers, backwaters and other vegetation-rich waters... Its name comes from the word "pin", as its head (or rather, its pointed snout!) gives it a singular appearance. Pike fishing with lures is a common practice in the ponds and lakes of Lorraine. Pike also features in local gastronomy, as the Lorraine recipe calls for the fish to be prepared with butter and crème fraîche.
Fruit in the spotlight
When it comes to fruit, Lorraine is particularly famous for its mirabelle plum, the symbol of the region. This very special fruit is a real Lorraine speciality, accounting for around 70% of world production! This little yellow gold weighs no more than 15 g and is only eaten for a few weeks at the end of summer, after the September harvest. Mirabelle plums are eaten as a dessert, but can also be used to garnish sweet or savory dishes. The fruit is exported all over the world in the form of a fragrant eau-de-vie that aids digestion and soothes the heart. A symbol of the Lorraine region, Metz devotes a special festival to the mirabelle at the end of August each year, with the election of a Miss Mirabelle, a parade of floral floats, a specialty market and fireworks to round off the festivities. Like the mirabelle plum, the Woippy strawberry is also celebrated in June. In the 1930s, Woippy and the Moselle Valley became the leading strawberry-growing region in France. The Second World War put an end to this boom, however, and strawberry growing was revived under difficult economic conditions and in an equally difficult climate. In the early 1970s, strawberries from Woippy could still be found at the halles in Paris, as far afield as Germany and Switzerland. Today, they can still be found on the stalls of Metz and the surrounding region. Finally, blueberries are also a Lorraine favorite. This traditional mountain fruit is found mainly in the Vosges. They are picked from June to October. They can be eaten raw or cooked. The Vosges speciality is blueberry tart, or brimbelle tart for the locals. The fruit can also be used in savory recipes. A blueberry-based sauce is often served with a fish or meat terrine. In the Vosges, duck breast is also sometimes cooked with bilberries.
A variety of alcohols
Lorraine has a long tradition of winemaking. The Romans discovered the virtues of the Lorraine terroir and planted vines. Development continued throughout the Gallo-Roman period and into the Middle Ages. The region was then home to thousands of winegrowers and smallholders, and some villages are still marked by the wine industry. But it all almost came to an end in the 19th century, when phylloxera destroyed a large part of Lorraine's vineyards. Since then, the head has been raised again, and the vines that now stretch along the sunny Meuse and Moselle coasts produce wines that have nothing to envy their better-known cousins from Alsace or Burgundy. There are three distinct wine-producing regions: Moselle, Côtes de Toul and Côtes de Meuse. As for the brewing industry, it has seen a resurgence in recent years with the creation of several microbreweries in Lorraine, heirs to the craft breweries and brewpubs of yesteryear. Such is the case of the microbrewery in Jury (zac du Breuil), which produces the authentic beer of Metz. Tasty, home-brewed, you can enjoy it in blond or amber. Last but not least, as the art of distillation is neither very complicated nor very expensive, it is still not uncommon to find farmers distilling their own spirits. Mirabelle plums are the most widely used of these. Mirabelle plum brandy, mirabelle plum cream or mirabelle plum liqueur can be enjoyed as a digestive. Raspberries, pears and quetsches are other fruits used in the stills of distillers. Very sweet, these eaux-de-vie are drunk as digestives or flavored with typical Lorraine recipes and pastries.
