LUXEMBOURG — Five Traditional Dishes

Taking influences from their conquerors and neighbours, somehow the Luxembourgoise have managed to fashion a modest food culture they can call their own – largely because the ingredients are indigenous.

Bouneschlupp — bean soup
F’rell am Rèisleck — trout in riesling sauce
Judd mat Gaardebounen — smoked pork collar with broad bean sauce
Quetschentaart — damson tart
Tierteg potato — mash and sauerkraut


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