The Nancy macaron, which first appeared in 1793, owes its origins to two Benedictine nuns, renamed the Macaron Sisters. Their secret was carefully guarded and passed down through the centuries. The current guardian of the secret is Nicolas Genot of the Maison des Sœurs Macarons
Happiness exists, I’ve found it. It weighs 14.3 g (including the stone) and comes from Lorraine. …How can you not be amazed and grateful that such a small fruit can bring so much joy! Jean-Pierre Coffe. 70% of the world’s Mirabelle plum production comes from the region. Mirabelle plums can be eaten as fruit or salad, as jam, brandy or liqueur. Salted, it goes well with duck, poultry, lamb, etc
An exclusive speciality of the city of Nancy, this sweet was created in the mid-19th century and is the pride and joy of the people of Nancy. The famous example is the box of Amélie Poulain from the confectioner Lefèvre Lemoine. Alain Batt regularly organises a tour when making the sweets in his workshop.
A cake consisting of two discs of almond meringue filled with a vanilla cream mixed with crushed nougatine. Created by the Maison ADAM, close to eponymous Basilica, Place Saint Epvre, it is the traditional cake for Sunday meals in Nancy families.
Baba au rhum has its origins in Babka, Polish for “old woman” or “grandmother”. According to a legend, King Stanislas, in exile in France and Lorraine, found his brioche too dry and poured Tokay wine over it. He regularly asked for it from his pastry chef, Nicolas Stohrer and he kept improving this brioche with wine and then rum
The story of Liverdun’s madeleines began at the beginning of the 20th century, when baker Joseph Rouvenacht and his employee Marcel Chenel took advantage of the influx of people from Nancy who wanted to enjoy the river banks of the Moselle in Liverdun to launch these famous biscuits, inspired by this speciality from Commercy, immortalised by Marcel Proust.
Produced since the mid-19th century by confectioners in Nancy, Chardons de Lorraine are brandy-flavoured chocolates that owe their name to their thorny shape, a reference to the emblem of the city and region, the Lorraine thistle. The colouring indicates the type of alcohol the chardon contains: yellow for mirabelle plum, green for charteuse, pink for raspberry and white for marc de Lorraine
Created in the early 1930s, it is featured in Lalonde’s 1935 catalogue. Les Duchesses de Lorraine was registered as a trademark under no. 4344 with the Registry of the Nancy Commercial Court on 31 May 1950. Since that date, the “Duchesses de Lorraine®” trademark has been regularly renewed
We’re not going to argue about dates, because before it became a famous dish recognised by the greatest of Lorraine, the quiche lorraine was first and foremost a popular dish to share. It was made on bread-making days with leftover bread dough, flattened and baked in the communal bakery. The filling, a custardy mixture of beaten eggs and cream known as a ‘migaine’, was made from products that were available on farms at the time: smoked bacon (because in those days, food was salted or smoked to preserve it), cream and eggs. The real quiche lorraine is made without cheese.
An emblematic Lorraine speciality that appeals to a wide range of people and is now a common dish at family tables, quick and easy to prepare, tasty and a symbol of conviviality. Alfred Mézières, a member of the Académie Française in the early 20th century, was president of the Quiche club. Today, there is clearly a National Association for the Defence and Promotion of Quiche Lorraine, which is formally required to have 3 ingredients: bacon, eggs and double cream (i.e. no milk and no cheese)
