Unesco

Unesco

Place Stanislas, Place d’Alliance, Place de la Carrière : three squares, three works of art, three unique monuments which together are inscribed on the UNESCO World Heritage List.

Art Nouveau

Art Nouveau

The artistic movement Art Nouveau flourished in Nancy and across Europe from the late 19th century, its influence is particularly visible in Nancy architecture.

Nightlife

Nightlife

If you are searching for options for an evening out, you will always find what you are looking for in Nancy! Bars, restaurants, theatres, concerts, nightclubs, bowling…

Be charmed by Nancy

Be charmed by Nancy

Fairytale cobbled streets, elaborately decorated monuments, a village atmosphere in the centre city and the surrounds, Nancy’s personality always shines through.

Nature

Nature

Nancy is a surrounded by forest, green rolling hills and winding rivers. It is green and leafy, with a botanic culture.

Gastronomy

Gastronomy

Discover the flavours behind Lorraine’s reputation for quality produce, products and dining options. Why not tour the markets or take a cooking class?

Shopping

Shopping

Love to shop ? In Nancy you can shop ‘til you drop! From food to fashion, ornaments, art, world renowned glassware or souvenirs, you will always find what you are looking for!

Conventions

Conventions

Business events, conferences and conventions. Nancy has all the required assets, right in the heart of the city, to make your event world class.

Bouchées à la reine Marie Leczinscka

Nancy Tourism > Gastronomy > Recipe ideas > Bouchées à la reine Marie Leczinscka

Bouchées à la reine Marie Leczinscka

Bouchée à la reine

Bouchées à la reine Marie Leczinscka

The recipe comes to us from Marie Leczinscka, Stanislas daughter and Louis XV’s wife.

Recipe

Ingredients: calves sweetbreads, white meat, cushion of ham, veal and chicken quenelles, mushrooms
Prepare a stock with carrots, leeks and onions spiked with cloves, flavoured with a bouquet garni

Clean and leave the sweetbreads to soak and then cook them with the ham and white meat, taking a sufficient quantity of each ingredient for the number of guests invited. Take a fairly large casserole and prepare a roux of butter and well-sifted flour. Let it cool. Pour on the stock making sure the roux is neither too thick nor too thin. Season to taste and add a pinch of grated nutmeg. Bring it to the boil and add one or two ladles of cream.

Mix the filling: sweetbreads, ham, white meat, veal and chicken quenelles and mushrooms, all cut up small.

Put the mix in flaky pastry cases, called “à la reine” or “vol-au-vent”, prebaked in the oven.

 
 
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