In Nancy and Lorraine: Cherry Plums and Blueberries
In Lorraine and around the city of Nancy, food comes in many guises, such as in pots, cans, pâté, jelly, and eau-de-vie… The list goes on and on and recipes are named such that they bear witness to the region’s love for good food. For ingredients, we find magnificent mixtures of regional and typical products such as game, renowned charcuterie (prepared meat products such as sausage and pâtés), fish, and wild mushrooms, in addition to fruit and wild berries. Lorraine also has an impressive list of spirits, including mirabelle plum brandy, Clair de groseille (redcurrants), and Perlé de rhubarbe. In Nancy, the former capital of the Duchy of Lorraine, macaroons are the talk of the town. That said, don’t forget to try boudin (blood sausage), a Nancy-style omelette, bergamot candies, and chocolate cake, among other things. And finally, if you would like to take a souvenir with you, a pot of honey from the Vosges Mountains is just the thing. This product, which is extracted from local fir trees, it is used in the making of spice bread and the famous honey candies that are well known and enjoyed throughout the country.
The most renowned specialties are Val d’Ajol andouillette, Lorraine hotpot, and Quiche Lorraine.
The region abounds with delicious desserts: bergamot candies from Nancy, Jordan almonds from Verdun, Griotte cherries from Metz, macaroons from Boulay or Nancy, and madeleines from Commercy.
Cheeses to enjoy here include Carré de l'Est, Crème de brie de Meaux, Brouère, Bargkass, and Munster Géromé.
Wines and Spirits:
The region has two appellations:
- Côtes de Toul
- Vins de Moselle
and vins de pays wine from Meuse.
Auxerrois and Pinot
Madeleines from Commercy
Preparation Time: 40 minutes
Cooking Time: 20 minutes
- ⅔ cup (150 g) butter
- 2 cups (200 g) flour
- 1 cup (200 g) sugar
- 1 teaspoon baking powder
- 6 very fresh eggs
- chopped lemon zest
- 5 madeleine pans
- Soften the butter by whisking it over low heat. Mix in the sugar all at once. Whisk quickly, taking care to not leave any ingredients on the edges.
- Blanch: emulsify energetically by bringing the preparation to the center of the pan.
- Mix in the 6 eggs one by one. You will obtain a homogenous mixture. Fold in the sifted flour gradually and the baking powder after the flour. Mix well and add the lemon zest.
- Butter and flour the madeleine pans.
- Use a pastry bag to fill the pan.
- Place the madeleines in the oven for 20 minutes at 425°F (220°C).
- Add a few drops of bergamot aroma.