The southwestern state of Saarland, which borders France, Luxembourg, and the German Rhineland Palatinate, has been tossed back and forth between Germany and France throughout its long history.
In 1957, these 990 sq. mi. became the 10th Land of the Federal Republic of Germany.
Even though its recent history is with France, Saarland's culture goes back to the Gallo-Roman and Celtic times.
The following quote from saarland.de tourist website says it all.
Here you can tour three countries in one day, going through beautiful river valleys, peaceful villages, forests, vineyards, and castles, reliving the past and, at the same time, experiencing the future.
￼Its economy is based on the conviction that "this country's riches do not lie under its soil, but in the heads of the people" and is in the forefront of the automotive and steel industries.
The culinary experience of this region is German with a touch of French. It's gourmet and rustic. It uses the seasonal and fresh regional produce. The main produce has been the potato and this finds its way into many meals in many forms from soups to waffles. The Lisdorfer Au is Saarland's main vegetable and fruit growing area providing its citizens all they need to make simple yet hearty meals.
This looks like the typical French toast and that's sort of what it is. Why the name? No idea. The resulting delicacy should be crispy on the outside and custardy on the inside.
Try some regional German food for your next dinner party! Spread your culture and enjoy learning about some other areas of German cooking.
Germany is divided into 16 federal states in Germany, each one unique in its history and cuisine.
Let's travel to each one and see what's different.
You'll need to join my Kaffeeklatsch to see more info, extra recipes, and special tips from me, Oma Gerhild!
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