The foods eaten by the people of Luxembourg

The Grand Duchy of Luxembourg, situated between Belgium, France, and Germany, has a rich culinary history influenced by its neighbors as well as its own local traditions. Over the past 500 years, Luxembourg's cuisine has been shaped by its agrarian past, the influences of neighboring countries, and the availability of local produce. Here is an overview of some key elements:

Staple Foods

1. Potatoes: Consumed in various forms such as boiled, mashed, or as fries.
2. Bread: Various types of bread, including rye and wheat, are commonly consumed.
3. Noodles: Spätzle and other types of pasta feature in many dishes.

Proteins

1. Pork: One of the most commonly consumed meats, often in the form of sausages or roasts.
2. Beef: Consumed as steaks, roasts, or in stews.
3. Fish: Trout and pike from local rivers, usually grilled or fried.
4. Poultry: Chicken and turkey are also popular but less traditional than pork and beef.

Vegetables and Fruits

1. Cabbages: Used in salads and as side dishes.
2. Asparagus: A seasonal favorite, often served with hollandaise sauce.
3. Apples and Plums: Used in desserts and jams.

Legumes and Nuts

1. Beans and Lentils: Found in some traditional dishes and stews.
2. Walnuts and Hazelnuts: Used in desserts and as a garnish.

Spices and Seasonings

1. Parsley and Chives: Commonly used herbs.
2. Mustard: Often served with meats.
3. Juniper Berries: Used for flavoring game meats and in some stews.

Traditional Dishes

1. Judd mat Gaardebounen: Smoked collar of pork with broad beans.
2. Bouneschlupp: A green bean soup with potatoes, bacon, and sometimes sausage.
3. Friture de la Moselle: Small river fish fried and often served as a snack or appetizer.
4. Gromperekichelcher: Spicy fried potato cakes.

Sweets and Desserts

1. Quetschentaart: A plum tart.
2. Äppelklatzen: Apple fritters or apple-based pastries.
3. Verwurrelt Gedanken: Sweet fried dough knots, often consumed during Carnival.

Beverages

1. Wine: Particularly white wine from the Moselle Valley.
2. Beer: Consumed regularly, with a number of local varieties.
3. Kaffi: A strong coffee traditionally served with a dash of Luxembourgish plum brandy.

Foreign Influences and Modern Foods

1. French Influence: Seen in the use of sauces and the popularity of pastries.
2. German Influence: Reflected in the hearty meats and sausages.
3. Belgian Influence: Notably in the types of beer and some desserts.
4. Modern Cuisine: International foods like pizza, sushi, and burgers have found a place, especially in urban settings.

In summary, Luxembourg's cuisine is a blend of its local agricultural produce and the culinary influences of its neighbors. Over the past 500 years, the food landscape has remained grounded in its traditions while also adapting to include a variety of international flavors, particularly in recent decades.