Lorraine

Lorraine is a historical area in present-day northeast France. The area is famous as the place where quiche lorraine originated. Some of the main cities are Metz, Nancy and Verdun.

Lorraine is the only French region to have borders with three other countries: Belgium, Luxembourg and Germany. It also borders the French regions of Franche-Comte, Alsace and Champagne-Ardenne. The location of Lorraine led to it being seen as a strategic asset and as the crossroads of four nations, it had a very important role in European affairs. Lorraine also has many rivers running through it, which include the Rhine, Moselle, Meurthe and Meuse.

Despite the French government’s ‘single language’ policy, the Germanic dialect still survives in the northern part of the region. It is known as Lorraine Franconian in English.

Lorraine, along with Alsace, has long been contested territory between France and Germany. A part of Lorraine, along with Alsace, was united with Germany after the Franco-Prussian War of 1870 causing a small number of French people to emigrate into France. Under Bismarck’s German Empire Alsace-Lorraine had (unlike other German states that were monarchies or free cities) virtually no autonomy and was ruled by a governor appointed by the Reichskanzler. The use of the French language was discouraged. In 1911, some degree of autonomy was granted.

The most well known wine of the region is the pinot noir of Toul. There are vineyards in the valley of the Moselle, the valley of Seille, the valley of Metz, and the valley of Sierck. Historically, Lorraine was the location of many breweries for the production of beer, including the Champigneulles, Vezelise, Tantonville, Ligny-In-Barrois, and Metz

Smoked bacon is a traditional ingredient of the cuisine of Lorraine. It is used in various traditional dishes of the region, including the famous Quiche Lorraine. Other traditional dishes in the region are: Pate lorrain, Potee lorraine (at stew of smoked meates and sausages, with cabbage and root vegetables) and Andouille (tripe sausage).

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