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fiogf49gjkf0d EATING OUT
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A LOT OF THE RESTAURANTS SPECIALIZE IN GERMAN STYLE CUISINE
BUT EVEN SO IT IS ALWAYS POSSIBLE TO FIND INTERNATIONAL
CUISINE. MENUS ARE WRITTEN IN BOTH FRENCH AND GERMAN.
MEAL TIMES: LUNCH IS SERVED FROM NOON TO 2PM AND DINNER
FROM 8 T0 9.30PM.
TYPICAL MEALS
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FISH IS A POPULAR DISH, WITH FRESH FISH BEING SUPPLIED FROM
THE GRAND DUCHY RIVERS. COMMON FISH ARE CRAYFISH, TROUT,
AND PIKE. LOCAL DISHES INCLUDE CARRE DE PORC FUME (SMOKED PORK
& BROAD BEANS OR SAUERKRAUT), COCHON DE LAIT EN GELEE (JELLIED
SUCKLING PIG), AND JAMBON D'ARDENNES (FAMOUS SMOKED ARDENNES
HAM). OTHER SPECIALITIES INCLUDE BLACK PUDDING, OTHERWISE KNOWN
AS TREIPEN, SAUSAGES AND MASHED POTATOES, AND ROU TOU TOU A
VEGETABLE DISH MADE FROM ONION AND POTATOES.
DESSERTS: MAY CONSIST OF EITHER LOCALLY PRODUCED CHEESE OR
PASTRIES, SUCH AS PLUM TART, KNOWN IN LUXEMBOURG AS TARTE
AUX QUETSCHES. DESSERTS ARE PREPARED WITH LOCAL LIQUEURS.
TYPICAL DRINKS
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SEVERAL BEERS ARE BREWED LOCALLY AND WITHOUT CHEMICAL
ADDITIVES. BEST KNOWN BRANDS ARE MOUSEL, BOFFERDING, DIEKIRCH
AND SIMON. WHITE WINES ARE MADE IN THE MOSELLE VALLEY AND
ARE VERY DRINKABLE. THIS WHITE WINE IS RARELY EXPORTED.
IMPORTED WINES AND SPIRITS ARE READILY AVAILABLE.
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