Luxembourg is a small country. Its traditions and national cuisine were formed under the influence of its neighbors: France, Belgium and Germany. Therefore, familiar and already familiar to many people "flavor traits" can be found in almost any local dish.
Kitchen Features
Luxembourg's culinary traditions are reflected in generous large portions - a German influence, exquisite presentation and aftertaste - a welcome from France. Of course, most everyday dishes, as in Germany, are of peasant origin. There is less French sophistication in them, although much has changed since their creation. So you can hardly accuse the local cuisine of being too simple.
I read a local saying that in Germany you eat a lot, in France you eat beautifully. And in Luxembourg, it is both delicious and beautiful. Luxembourgers, I repeat, really do not trifle: the portions are large, and the presentation of the dishes is spectacular.
The country loves to cook crayfish and local freshwater fish, which is just as good as sea fish. Luxembourgers are big sweet eaters, they appreciate chocolate no less than Belgians, and they also love baked goods and desserts based on their specialty liqueurs. Luxembourg is also famous for its honey, it is very high quality and always passes a lot of certifications. Honey is added to many dishes, desserts, dressings, sauces.
The local dairy products include kankuayot, a processed cheese that looks more like sour cream. It is considered the country's specialty cheese, although it is no less loved in France. Beurre Rose butter is also popular in Luxembourg.
The most common national dishes are smoked pork, veal heart, liver dumplings, local pies in sauce, such as kolodtsy pie. You won't taste anything like it anywhere else. And what it looks like, photo below.
Also popular are plum pies, poured suckling piglets, blood sausage, pancakes, potato pancakes, pea soup, roast hare, green bean soup, meat pate, Thuringian sausages and, of course, amazing Luxembourg white wines and liqueurs "ketsch" and "kirsch" with different flavors. It is clear that many dishes from this list are familiar to us, but the methods of preparation differ from country to country, sometimes the difference is extremely significant.
National dishes: what is worth trying?
Pork backbone with beans
In Luxembourg they like to eat smoked pork, specifically pork backbone. While in the Czech Republic pork shanks are more popular, in Luxembourg the meat is cooked from the back. It is smoked and served with beans, turnips and radishes. It is quite a hearty and fatty dish, but it gives you energy for the whole day - ideal for long walks while traveling.
Ardennes ham
One of the most popular components of the national cuisine of Luxembourg is Ardennes ham. Although its method of meat production was invented in Belgium. But it was in Luxembourg that the ham became famous.
In some ways the appetizer is similar to jamon, but there is a difference. Ardennes ham is prepared in an unusual way: marinated pork meat is smoked with cold smoke. Ham can also be an independent dish, but most often it is only an ingredient. It is used to serve other meats, stuff fish, and so on. A month will not be enough to try all the variations of ham dishes, but you should definitely taste a few.
Freshwater trout
I've already mentioned the Luxembourgers' love of river fish, especially when it's trout. And if you stuff it with ham and serve it with local wine, it's delicious. You can even book an excursion to rivers and fish places or fish where it is allowed. It is said that the best fish is at the village of Schengen. Yes, yes, that's where the famous agreement was signed, thanks to which we now usually only need one visa to travel around Europe. Tourists joke that after eating Luxembourg fish, the next visa becomes much easier to get.
Baking
It's a popular business. Some families have been baking for generations, all with their own traditions and recipes. Luxembourg loves apple pies of all kinds, brezel, small sugar doughnuts and open pies with a variety of fillings. Be sure to stop by a local bakery - perfect for breakfast, as good as Parisian croissants.
Alcohol
Everyone knows French, Italian, Georgian wines, but only true connoisseurs of the drink know how high-quality and delicious wine, mostly white, is produced in Luxembourg. Especially in the valley of the Moselle River, let it flows in other countries. Usually, Luxembourg wines are fully fermented and dry.
Wine festivals are often held in the fall. If you're a fan of new flavors, check out the blackcurrant wine from Beaufort Castle and local liqueurs made from berries, plums, apples and pears. If you have enough time, you can go to the vineyards or at least listen to a tour at the wine museum in the town of Hénin.
There's a restaurant in Luxembourg that's a world world record holder "Chiggeri". The place boasts the largest wine list on the planet - more than 1500 wine names. That's why real wine connoisseurs will never write off local drinks. Luxembourg is a stunning country, albeit a tiny one, but it has plenty to offer. of architectural attractionsand natural and, as you can imagine, gastronomic. So bon voyage and bon appétit!
