Plombieres Ice Cream
Result of the greatest chance, the Plombieres Ice Cream was created by the cook of Napoleon III who regularly visited the Spa. During the summer of 1858, the Emperor had ordered a cream reversed for dessert but the cook missed the recipe and served a curious soft yellow pastry enhanced with a multitude of candied cherries, citron and Kirsch. This was the delight of the guests and Napoleon hastened to call this new ice cream "Plombières". However, it was a pastry chef from Plombin who had the idea in 1882 of macerating candied fruit in kirsch to give it the flavor we know today.
Andouille du Val-d'Ajol
"The Confrérie des Taste-Andouilles et Gandoyaux du Val-d'Ajol was created in 1965 with the aim of promoting these two specialties and organizing the Andouilles Fair as well as other gastronomic events. L'Andouille from Val d'Ajol has been a registered trademark with the INPI since 1984, of which only five butchers in the town are authorized to use it. The ring authenticates its origin. According to the official recipe, this pork is stuffed in a natural casing with 60% lean pork meat taken from all parts of the animal and 40% from the chitterlings, without forgetting some spices. »
Gérard VANCON, President of the Brotherhood
PDO fir honey
In season, the Vosges forest then distills "the dew of honey" a real sweet manna which sparkles in a thousand shards on the vegetation of the undergrowth. It is the period of the great honey flow and the time of the great transhumance which attract thousands of hives to the massif and the fir forests. It is then time to savor this natural nectar with the powerful and sweet taste of the forest...www.mieldesapindesvosges-aop.frLink / file name
The territory of the Vosges Secrètes has 7 breweries:
- The Madelon
- Marie Therese
- Three Pennies
- The Valuable
- La Brasserie du Bois Joli
- The Girmont Brewery
These breweries, very well known in the Grand Est and elsewhere, revive the brewing tradition of the destination through their know-how and their products. To discover absolutely!www.val-heureuse.combrasserieduroulier.free.frwww.brasserie-marie-therese.frwww.brasserie-lamadelon.frLink / file name
Cheeses from the Vosges
Cheeses are part of our culinary heritage. The Vosges pastures carefully maintained by the farmers give the milk special aromas and generate cheeses of character: AOC farmer munsters, "Coeur de massif" made from Vosges cow's milk, mountain tomme cheese but also ladle-moulded cottage cheese, old-fashioned quid or even homemade creations with andouille cheeses or fromage blanc with local fruits… all made with naturally raw milk and made with respect for tradition ancestral. Without forgetting the goat cheeses available in volumes, fresh goat cheese, semi-dry and dry…
Bluets of the Vosges
Roland Balandier cultivates almost 2000 feet of " bluet from the Vosges » since 1987, in organic farming. A land of wild blueberries, the Girmont-Val-d'Ajol lent itself perfectly to the cultivation of this fruit originating in Canada, from the same family as the blueberry which grows spontaneously in our Vosges forests.
Of a larger caliber, composed of a white flesh, and a little softer and sweeter, the Bluet des Vosges (trademark for this fruit grown on the massif), contains the same virtues as the wild blueberry: very rich in antioxidants and vitamin C. Jam, syrup, juice, fruit paste, sorbet, sweet and sour, vinegar, aperitif, liqueur… Vosges blueberry is good in all its formats!