Luxembourg culinary specialties, local products

Luxembourg is doted with an important culinary tradition, that translates into local feasts and traditional celebrations where you can taste sausages, Crémants or beers.
Here are some of the Luxembourg culinary specialties that you cannot avoid if you’re living in Luxembourg:

Luxembourg Crémants and wines

Wine tradition in Luxembourg

Crédit Photo Valery Shanin

The Moselle valley and Luxembourg’s lands have been used for wine culture since always: the Celts, the Gallics and then the Romans cultivated vine. The Moselle wine became reputed throughout the centuries.

Since the beginning of the 20st century, thanks to the introduction of noble grape varieties as well as a new generation of wine-growers associated with foreign enological advisors, a striking improvement of the wine quality has been noticed. That nowadays translates into an acknowledgment of the Luxembourg wines and Crémants (high quality sparkling wine) during the international competitions.

Most of the Luxembourgish Moselle slopes are nowadays covered in vineyards. The vine population counts noble grape varieties such as the Auxerrois, the Pinot Blanc, the Pinot Gris and the Riesling. 42km of Moselle valleys in total, from Schenghen to Wasserbillig, on two cantons: the one of Remich, with rich and fertile grounds and the one of Grevenmacher, with limestone grounds that erode slowly. Both of them produce great vintages that differentiate themselves by their diversity and deserve their renowned designations.

Crémants caves

Photo Credit Bernard Massard

Numerous Crémant producers can be found in Luxembourg. Here are the most renowned:

• The Alice Hartmann domain in Wormeldange
• The Bernard-Massard caves, located in Grevenmacher
• The Domaines Vins Moselle, established in Wormeldange, propose the Poll-Fabaire Crémants
• The Domaine Mathis Bastian, situated in Remich

Tasting of Luxembourg Crémants

You can taste Luxembourgish wines and Crémants directly at the concerned caves.

You could organise a wine tasting with your friends as well. Is there any better way of discovering the Luxembourg terroir’s products? You will find all the information you need like the participating wine-growers, how to go there and how to get your invitation on the vins-cremants.lu website.

Luxembourg beers

In 1970 there were 9 breweries in the Grand Duchy of Luxembourg for a large beer offering. Today there are 6 Luxembourg breweries, the best known of which are:

• the Brasserie Nationale: a Luxembourg-based family business created in 1975 by the merger of two Luxembourg breweries (Funck-Bricher and Bofferding), the Brasserie Nationale is now the leader on the beer market in the Greater Region. This brewery open to all public is located in Bascharage and brews the brands Bofferding and Battin.
• The Brewery of Luxembourg, now located on the historic site of Diekirch, was founded in 1871. Attached since 2002 to AB InBev, the Brewery of Luxembourg produces the brands Diekirch and Mousel.

The Rives de Clausen in Clausen district have been created on the former Mousel beers production site. It is now a place to go out, that counts several bars and clubs.

Other Luxembourgish culinary specialties

Salty dishes

• Gromperekichelcher

An essential part of Luxembourg Christmas markets, the Gromperekichelcher are traditional potato galettes prepared with onions, shallots, parsley, eggs, flour and fried with oil. They are then served with apple compote in order to get a delicious sweet and salty mix.

• Sausages and Grillwurst

Several types of sausages can be distinguished. Grillwurst are white meat sausages made of pork meat, baked in a wood-fired oven and served in a hotdog bread.  These are regularly served at village festivals or other festive events and Christmas markets. Mettwurst sausages are also made of pork meat, but are smoked.
Another Luxembourg speciality is the “Lyoner” which children love.

• Bouneschlupp, a traditional soup made from beans and vegetables
• Judd mat gaardebounenen is a dish made with a smoked pork necklace and beans
• Bouchée à la Reine are puff pasta dug and filled with a preparation made from chicken, sweetbreads, veal, quenelle or ham with mushrooms, all in a generous white sauce
• F’rell Am Rèisleck is a local trout fried in a batter and served in a Riesling sauce. This time, we will also find the frying of the Moselle served with lemon juice
• Rieslingspaschteit or Riesling pie, served cold.

Desserts and pastries

A few pastries are specific to Luxembourg and deserve to be acknowledged:

• The Bamkuch is a cake cooked on a spit and served on special occasions, like weddings or Communions. You can find it in traditional bakeries and cake shops.
• The Boxenmännchen are man-shaped brioches, sometimes sweetened or with chocolate. They are most of the time enjoyed during Saint Nicholas celebration and year’s end celebrations.
• During the Carnival period, you will also find the “Fuesendkichelcher”, which are sweet donuts tasted more specifically during this period.
• Do you know pretzels? This sweet or savory cake is the object of a true tradition to declare your love to your lover!