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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.

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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?

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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.

Rum babas

Nancy Tourism > Gastronomy > Recipe ideas > Rum babas

Rum babas

Babas au rhum de Nancy

Baba au Rhum

"One day Stanislas Lecsczinski, former King of Poland and Duke of Lorraine, found that the kouglof (brioche) he loved was too dry. He sent for a sauce boat of wine from Malaga, perhaps because he had fond memories of a Polish cake made with rye and soaked in Hungarian wine. He tasted his kouglof soaked in wine and sent it back to the kitchen for the cook to add a pinch of saffron.
Finally he found the brioche with the new sauce delicious and gave instructions for the recipe to be noted as a new dish, to be served often.
As he was reading “A Thousand and One Nights” at the time, he named the new dish Ali-Baba."

Recipe

Mix 60g of sifted flour and 10g of yeast with 10cl of warm milk in a bowl and leave in a warm place for half-an-hour. In the meantime break four eggs into a bowl.

Weigh out 200g of flour and add it to the yeast mixture. Add 5g of salt and mix the eggs into the dough one by one. Stir in 15g of caster sugar and 5cl of warm milk. Finish by mixing in 125gm of barely warmed, melted butter and leave the dough to rise in a warm place for an hour. Butter the moulds, add 100g of a mixture of white (Smyrna) raisins and currants to the dough and half-fill the moulds. Place in a warm place until the dough rises to the top of the mould; then bake in a cool oven for 20 minutes.

Make a light syrup with 350g of sugar and 40cl of water. Take it off the heat as soon as it boils and add 10cl of rum. Thoroughly soak the babas in the syrup and leave them to drain on a grill.

 
 
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