What kind of food is eaten in Lorraine?

Lorraine, a region in northeastern France, boasts a rich culinary tradition with hearty and flavorful dishes. Here are some of the most well-known foods associated with the region:

Main Courses:

* Mirabelle Plum Tart: A quintessential Lorraine dessert, made with the famous Mirabelle plums, which are abundant in the region.

* Quiche Lorraine: A savory tart filled with eggs, bacon, cream, and often onions.

* Bouchée à la Reine: A traditional pastry filled with chicken and mushroom stew, often topped with puff pastry.

* Potée Lorraine: A hearty stew made with cabbage, potatoes, bacon, and sausage.

* Baeckeoffe: A slow-cooked casserole of beef, lamb, and pork, marinated in white wine and vegetables.

Other Dishes:

* Madeleines: Small, sponge-like cakes often flavored with lemon zest, originated in Commercy, Lorraine.

* Tarte Tatin: A caramelized upside-down apple tart, although not exclusive to Lorraine, is popular in the region.

* Bergamote: A unique citrus fruit grown in the region, used in marmalade and desserts.

* Berlingots: Small, diamond-shaped candies flavored with anise and other spices.

Local Ingredients:

* Mirabelle plums: A small, yellow plum variety unique to Lorraine.

* Lorraine bacon: A smoky, cured bacon with a distinctive flavor.

* Choucroute: Fermented cabbage, used in many regional dishes.

* Riesling wine: A dry white wine produced in the Moselle region, bordering Lorraine.

Lorraine cuisine is known for its simplicity, using local ingredients and traditional methods. The dishes are often hearty and filling, reflecting the region's agricultural heritage. You'll find a mix of savory and sweet options, with a focus on regional specialties like Mirabelle plums and Lorraine bacon.