Cuisine that is both, straightforward and international
Luxembourg's cuisine is straightforward because the culinary originality of a country is closely linked to its geographical conditions, its history, its social structure, its mentality, and the attitude of the individuals that make up that country.
This is why many recipes are related to the farming community lifestyle that was typical in the Grand Duchy for centuries.
Luxembourg's cuisine is international because the many foreign influences on the country have left their mark on Luxembourg's dishes: centuries of foreign domination (15th to 19th centuries), followed by successive waves of European immigration (from the 19th century onwards).
Today, Luxembourgish specialities do not confine themselves to the traditional recipes of yesteryear.
There is a rediscovery of the traditional cuisine, the dishes of which were for years thought to be too heavy. Many chefs in some of the finest restaurants remember recipes from their grandmother, which, once slightly adapted, and above all made lighter, are suitable to the tastes of our time.
As a result, modern menus list an increasing number of traditional Luxembourg dishes such as 'Judd mat Gaardebounden' (neck of pork with broad beans), 'Träipen' (fried blood sausage) with apple sauce and 'écrevisses à la luxembourgeoise' (crayfish).
In restaurants throughout the country, gourmands and gourmets will be able to discover many international dishes and delicious local recipes that true connoisseurs will pair with a dry white Luxembourgish wine from the Moselle region or a flavoursome local beer.
- 'Bouneschlupp': green bean soup, to which carrots, onions, leeks, celery, potatoes, milk or cream and smoked bacon can be added;
- 'Judd mat Gaardebounen': smoked neck of pork with broad beans;
- 'Kuddelfleck': tripe served breaded or with a spicy tomato sauce;
- 'Stäerzelen': a dish made of buckwheat flour with smoked bacon and sometimes cream;
- 'Friture': small fried fish from Luxembourg's part of the Moselle river, eaten with the fingers;
Pike in a Riesling sauce, fried fish and home-smoked ham are among the greatest culinary specialities of the Moselle valley.
The best known speciality of the Luxembourg Ardennes is Ardennes ham, which is served almost everywhere with bread as 'Hameschmier'.