Luxembourg cuisine

Luxembourgish cuisine reflects Luxembourg's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's few Italian and Portuguese immigrants. As in Germany, most traditional everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated peasant French fare.

Luxembourg has many delicacies. In addition to French pâtisseries, cake and fruit pies, local pastries include the Bretzel, a Lent speciality; Quetscheflued, a zwetschge tart; verwurelt Gedanken or Verwurelter, small sugar-coated doughnuts; and Äppelklatzen, apples en croûte. Luxembourg's cheese speciality is Kachkéis or Cancoillotte, a soft cheese spread.

Fish from the local rivers such as trout, pike, and crayfish are the basis for dishes such as F'rell am Rèisleck (trout in Riesling sauce), Hiecht mat Kraiderzooss (pike in green sauce) and Kriibsen (crayfish), usually prepared in a Riesling sauce. Another favourite is Fritür or Friture de la Moselle, small fried fish from the River Moselle, accompanied by a local Moselle white wine.

Meat dishes include cold Éisleker Ham, literally Oesling ham, from the mountainous north of the country, first marinated for a couple of weeks and then smoked for several days. It is usually served thinly sliced with chipped potatoes and salad. Perhaps the most traditional of all Luxembourg meat dishes is Judd mat Gaardebounen, smoked collar of pork with broad beans. The pork is soaked overnight, then boiled with vegetables and spices. Served in copious slices together with the beans and boiled potatoes, it is considered to be the national dish of Luxembourg.Hong am Rèisleck, similar to the French Coq au Riesling, consists of browned chicken pieces simmered in white wine with vegetables, spices and mushrooms.Huesenziwwi or Civet de lièvre is a jugged hare dish served during the hunting season.

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