Page 278 - (DK Eyewitness) Travel Guide - Belgium & Luxembourg

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The Flavours of Luxembourg

The traditional food of Luxembourg is a blend of French and German
influences, but more recently it has also absorbed elements of the
cuisines of Portuguese and Italian immigrants. As elsewhere in
Europe, young chefs are experimenting with innovative takes
on tradi tional dishes, as well as introducing new ingredients and
flavours from around the world. As a result, you may have to make
a conscious effort to experience genuine Lëtzebuergesch cooking –
but it is still out there, in pubs and country bistros, at roadside snack Plums
bars, and at all the big annual festivals.
Honest Fare
It has been said that the food
of Luxembourg is “French
cuisine in German quantities”.
This is sometimes viewed as
rather dismissive, but, for
diners, it is simply the best of
both worlds. Local produce is
of excellent quality, and the
standard of restaurant
cooking very high, as might
be expected from a land with
one of the world’s highest Grocer’s shop selling a range of fresh local and international produce
per capita incomes. Rather
like their Belgian neighbours, Fish Cuisine
Luxembourgers have scant Despite being landlocked,
regard for over-fussy cuisine. Luxembourg is only 300 km
They enjoy familiar, family (186 miles) from the sea, and
cooking, which more clearly fish plays a major role on
reveals Germanic influences, menus, with mussels being
such as robust platters of especially popular. However,
roast pork or sausage with freshwater fish such as trout
sauerkraut, followed by a and pike abound in rivers and
plum tart. When out and lakes, and are traditional
about, they might snack on favourites. Crayfish are also
a sausage and roll – particularly part of the national diet, but
a small, spicy Thüringer or a demand has now outstripped
Pork, cured and preserved in a variety Lëtzebuerger Grillwurscht – local supply, so they may very
of hams and sausages from a street vendor. well be imported.
Luxembourg Dishes and Specialities
Luxembourg’s signature dishes are grounded in
traditional produce. The landscape and climate favour
robust farming – grains, root crops and pig-rearing
– as well as fruit orchards. There are numerous
potato-based dishes, including Gromperenzopp
(potato and leek soup) and Gromperekichelcher
(potato cakes). Pork is made into countless
types of cured ham and sausage. Buckwheat
dumplings, or Stäerzelen, are eaten with cream
and bacon. In winter, rich game dishes are
popular, while in spring, the favourite is
Buckwheat Brennesselszopp, a delicate soup made with
young nettle tips. Moselle vineyards serve Judd mat Gaardebounen,
dishes cooked with wine, such as F’rell am Reisleck, trout in Riesling a smoked collar of pork served
sauce. Another speciality is friture de la Moselle – small freshwater with broad beans in cream
fish, deep-fried in a light batter. sauce, is the national dish.

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Eyewitness Travel LAYERS PRINTED:
Catalogue template “UK” LAYER
(Source v2.9)
Date 28th May 2014
Size 125mm x 217mm