Nancy. Lorraine cuisine showcased in a book combining recipes and local produce

What do you mean, Lorraine isn't a land of gastronomy? And what about pâté, quiche, tart, bouchée à la reine, rum baba, macaron, and madeleine?, retort Jacques and Jean-Marie Cuny in unison. "These are specialties known throughout the world!" agree the nephew and uncle.

These two cooking enthusiasts, the first is at the head of La Table de Jacques, Grande Rue; the second has exercised his talents as a chef in renowned establishments, defend it staunchly: "It's a true terroir, with a beautiful diversity of recipes, products and producers. We don't say it enough, but there are people here who make excellent cheeses, berries, meats, game and wines."

They, in any case, share a love of Lorraine products and dishes. And they declare their love through a jointly authored book. "We have two complementary visions, but they are in total harmony." " La cuisine Lorraine, hier et aujourd'hui, " published by Éditions du Verbe Haut, is a book of traditional and contemporary recipes. It details around a hundred recipes, from starters to desserts, which make you want to get cooking and share convivial moments around delicious dishes.

From stewed potatoes with bacon, to eggs with Meuse truffles, to pig's trotter croquettes, duck with all green herbs, or Munster mille-feuille, the dishes range from classic to modern. Everything is delicious.

Those with a sweet tooth will also find something to their liking, with French toast, plums and whipped cream, mascarpone, honey cake, pan-fried mirabelle plums, etc. A nod to lovers of joyful feasts, the book ends with a regional must: the brûléot lorrain.

" Lorraine Cuisine, Yesterday and Today " is available at all good bookstores. The two gourmets will be signing copies this Saturday, June 21, from 3 p.m. to 5 p.m., at La Table de Jacques, 33 Grande-Rue.