On the Savoury Side

Lorraine potée
This is a true speciality, a characteristic combination of pork and cabbage flavoured with leeks, carrots, potatoes, red kidney beans, turnips, bouquet garni and spices.
This popular simmered dish is protected by the “brotherhood” of the potée, based in Saint-Nicolas-de-Port.

Quiche Lorraine
A piece of gastronomic history, quiche Lorraine is famous the world over with its simple blend of bacon, fresh cream and eggs.

Vol-au-vents
King Stanislas fell under their charm... and they continue to attract new admirers of calf sweetbread.

You’ll find andouille sausages, renowned speciality from the Ajol valley, and the cheesemaker’s platter served in the high-mountain farms.

On the menu are smoked meats, pies, slow-cooked potatoes in bacon and onions, traditional Munster-Géromé cheeses...

Perfect comfort food after a long day’s walk!

Thanks to game-filled forests and well-stocked rivers and lakes, the region has developed superb local fare. Some of the regional dishes have also benefited from high-quality local livestock.
It is the cattle that have given us cheeses such as Vachelin, Brouère and Munster-Géromé which has been produced since mediaeval times and which is now covered by registered designation of origin (AOC) regulations.
There are also smoked meats and such well-known pork meat products as black sausage, salami-type sausage, ham, and local products such as the fuseau lorrain, maggot and chaudin, chitterlings from the Ajol Valley etc.

All of them are wonderful additions to a menu already boasting Lorraine’s many pies and pâtés.