Gastronomy and mirabelle plums

Large events have been celebrated with meals and festivities in all eras and societies. Our region is not lacking in this tradition, which it mixes with its own cuisine, marked with local products: cabbage, potatoes, cooked meats, bacon, eggs, crème fraîche...Recipes abound, from soup to desserts. Imagination has no limits when it comes to amazing the taste buds of gourmet food lovers.

Ah! The mirabelle plum, with its recognisable taste in culinary variations, the variations of its golden tint, and its appetising roundness, encourages the innovation of chefs who use it in their cooking.

Therefore, you shouldn’t be surprised by the abundance of restaurants, tea lounges, markets, bistrots, patisseries, and food businesses which fill the area: the enthusiasm of the kitchen teams rivals their inventiveness, both in the creation of their menu and in their decor, giving guests a large freedom of choice.

See the list of Tables de Rabelais restaurants, culinary arts and producers

Savoury side

Created in the 16th century, quiche Lorraine has an international reputation. There are three fundamental bases in Lorraine cuisine: bacon, cream and eggs, all in short crust pastry or puff pastry.

“Pâtés lorrains” contain a marinated pork stuffing in a crispy puff pastry envelope.

“Fumé Lorrain” is a cooked meat which comes from an expertise dating back to the 17th century.

“Potée Lorraine” (Lorraine pork stew) is a shared meal where the natural taste of local produce, carrots and leeks, mixes with those of smoked cooked meats.

Sweet side

Fruit tarts, tôt-faits, œufs à la neige (floating island) and mirabelle plum specialities will delight all foodies.

Paris-Metz: small, brightly coloured cake filled with a harlequin mousse and topped with raspberries.

Boulay macarons have been made following the same traditional recipe since 1854.

See the recipes to try

And to accompany the mains and desserts... Brimming with Lorraine tradition, discover brandy, mirabelle liqueur, traditional beers and AOC Moselle wines.

Moselle Wines

  • The great single-grape variety White wines: light, fine, dry, with floral notes, the main grape varieties are the Auxerrois, the Müller-Thurgau and the Pinot grigio.
  • The great blended White wines: they’re made up of Auxerrois (>50%), Müller-Thurgau and Pinot grigio with Pinot blanc, Riesling and Gewürztraminer (< 10%).
  • The Rosé wines: with a light salmon pink colour, a fresh fruity nose and a “mix” with floral and red fruit notes, they most commonly come from a mix of Pinot noir and Gamay.
  • The Red wines: exclusively originating from the Pinot noir grape variety, they are finely tannic with a beautifully long finish.

    The Metz country wine route

    46 km long, the Metz country Vins de Moselle (Moselle Wines) route, to be followed by bike, car, or even on foot, crosses the wine-growing region on the outskirts of Metz. Far from being limited to the wine-growing areas, it links 20 villages between the towns of Marieulles-Vezon in the south and Marange-Silvange in the north, and allows you to discover the heritage, to walk along orchards and vineyards, and to admire the wine-growing hillsides and the Moselle valley from the top of the Lorraine plateau. On this route, you can meet of the Moselle AOC winegrowers, who will be ready to offer you a tasting. This wines go perfectly with simple and authentic regional dishes, such as quiche, pie and pork stew.