I visted Luxembourg once, a quarter of a century ago, as a day trip from Paris. I don't remember absolutely anything about the country, which is rather unusual for me as I remember most of that trip quite well. But one thing stuck in my memory: how the attendant at the tourist desk confused my husband, who spoke a smattering of High School French, as a Parisian. That flattered him to no end. It wasn't until I started to research Luxembourger cuisine for this project that I finally understood the reason for his mistake: Luxembourg is mostly a German-speaking country, not a French one, as I had long assumed.
Luxembourgers have their own dialect of German, Lëtzebuergesch, known in English as "Luxembourgish." Indeed, it's the official language of Luxembourg, though German and French are spoken more widely. Indeed, Luxembourgish uses a lot of French loan words. Paralleling the language, Luxembourger cuisine is mostly a German cuisine with a lot of French influences. While I can't remember what we wate in Luxembourg that quarter of a century ago, the dishes I made for this project are some of those most associated with the principality, and which show their links with both of the major cultures around them.
French cuisines I've explored so far: French,
Alsatian, Auvergnat, Belgian, Bordeaux, Bourguignonne, Breton, Champagnoise, Corsican, Gascon
Germanic cuisines I've cooked so far:
Alsatian, Austrian, Bavarian, Central German, Belgian, Dutch,
East German, Frisian, Friulian, German, German-American, Liechesteiner
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