Discovering Luxembourg

Food Typical cuisine in Luxembourg reflects its proximity to many countries and is a mix of both Germanic and Latin cuisine. Mostly influenced by Germany and France, Luxembourg has also added Italian and Portuguese elements to their dining for a more diverse taste. Ingredients and Typical Dishes Like many other Germanic nations, meat and potatoes are the basic staples of their cuisine, and French pastries are common for breakfast and dessert. While this section discusses traditional fare, the international population of Luxembourg has diversified cuisine greatly. + Judd mat Gaardebounen , the national dish of Luxembourg, consists of pork soaked in bean and then boiled with vegetables and spices. It is served in large portions with potatoes + Eisleker Ham, or Oesling ham , is another very popular dish made that is slowly marinated and served with chipped potatoes and salad Besides Eisleker Ham and Judd mat Gaardebounen, Luxembourgish cuisine typically includes freshwater fish from the rivers as well as a variety of pastries, potato dishes and many dishes include Riesling wine as a key ingredient. Luxembourg has a large wine region on the German border in the southeastern part of the country in the Vallée de la Moselle. Luxembourg mainly produces dry white wines and sparkling wine called Crémant . Dining Customs In general, people only eat one hot meal a day. Soups are popular and the potato is considered a staple in the Luxembourgish diet. + Breakfast in Luxembourg is generally a light affair, often consisting of a croissant or other baked good, a boiled egg, or cereals and coffee + Lunch is the large, warm and main meal of the day which is often eaten in a restaurant or at work + Dinner is typically a smaller meal, in the Germanic style of fresh bread, cheese and cold cuts.

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Discovering Luxembourg