You live and work in Luxembourg, or at least work, and you've likely eaten in many of Luxembourg's restaurants. But how many Luxembourgish dishes have you tried, or even know?
When you think of food in Luxembourg, some of the first things that spring to mind are large portions, plenty of meat, a fair amount of fish, heaps of potatoes and piles of beans.
Lashings of cream and wine are also at the front of the pantry.
Indeed much of Luxembourg's plated offerings reflect the country's traditions, that being a heavy reliance on farming and history.
These are perhaps the most well known dishes that Luxembourg has to offer:
Bouneschlupp - one of the most classically classic Luxembourgish dishes. This is a soup made with green beans, potatoes, smoked bacon, and onions.
Regional variations of this dish may include additional ingredients such as carrots, leeks, or celery. Metworst or other types of heavily spiced sausages may be added as well.
Luxembourg trout in a delicious Riesling sauce is a lovely main dish. The abundance of trout in the rivers of Luxembourg means that this is a popular dish in many eateries.
The fish is fried first in a bit of butter and batter and then added to that wonderful sauce. A perfect summer meal.
This traditional Luxembourgish dish hits home as this is essentially fried fish in a flour batter. If you've ever had the classic fish and chips in Britain, you are sure to enjoy the Friture de la Moselle - especially popular during the Octave and Schueberfouer.
It is eaten with a drop of lemon and you can always add some fries on the side.
The daddy of the list (or, if we must tread carefully, the big cheese). Luxembourg potato fritters called gromperekichelcher are synonymous with living in the 'Burg.
Crispy fritters made of grated potatoes, onions, shallots and parsley, held together with some flour and eggs.
Typically these are made flat and ideally should be formed like a small pancake. Can be served with apple sauce and pair well with Trout in Riesling sauce (see above).
© Thomas Toussaint
During the game/hunting season — October to December — you might find huesenziwwi on the menus of some Luxembourg restaurants.
Essentially wild hare stew, the hare is first marinated between 48 and 72 hours and is then fried in lard and flambéed with cognac.
The hare is served with a sauce made from hare or calf’s blood, red wine, and even more cognac.
A savory dish of smoked pork collar and broad beans is, arguably, one of the country's most widely recognized national dishes.
Largely associated with the village of Gostingen in the south-east of the country, this is where the inhabitants have earned the nickname of Bounepatscherten, reportedly as a result of their excellent broad beans.
Possibly, maybe, half-inched from neighbouring France, Bouchées à la reine are very small flaky pastries that are essentially vol-au-vents - something Brits will recognize from pretend posh parties.
Usually including chicken breast, veal sweetbread, quenelle or ham, the pastry is garnished with a dollop of a savoury mixture bound together with a creamy white sauce.
This is a traditional Luxembourg dish – a wonderful meat pie into which a fragrant Riesling jelly is poured and left to set.
For some (this editor, for example) the cold jelly is an absolute deal-breaker. For others, and there are many, it is quite a delicacy.
Quetschentaart, one of the classics of Luxembourgish baking. The simple fruit tart is a traditional autumn treat, and you’ll find it at bakeries across the country at this time of year. Damson tart is made with “Quetschen”, which translates into damson, but it’s not really exactly the same.
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