When your vacations rhyme with local products
Discover the authentic delights of the Hautes Vosges through our selection of local products 🧀😋
Nestled in the heart of the mountains, our region abounds in unique culinary treasures, grown and lovingly crafted by our local artisans. Taste tasty cheeses, matured in traditional cellars, or let yourself be seduced by artisanal charcuterie with authentic flavors. Our fragrant honeys and homemade jams transport you to the heart of the Hautes Vosges' unspoilt countryside, while fresh seasonal fruits reveal all the richness of our terroir. Immerse yourself in an unforgettable taste experience and let the flavors of the Hautes Vosges enchant you, an invitation to discover our regional culinary heritage.
Take advantage of the opportunity to visit La Maison du Munster 🧀 which is bursting with our local produce! Registration and payment here
1- Our Munster Géromé
Since the Middle Ages, Alsatian and Vosges marcaires (farmers who herd cows on the Vosges peaks during the summer months) have been producing a soft, uncooked cheese originally called Munsterkoes (Munster Valley cheese in Alsatian dialect). It was first produced by Benedictine monks in the 7th century. It took the name Géromé on the Vosges side when Gérardmer became the most important cheese market in 1559. At that time, the marcaires came to Gérardmer to pay tribute in kind to the Duke of Lorraine for the right to use the high altitude pastures belonging to him. Today's Munster-Géromé is an AOC (protected designation of origin) cheese, still produced using ancestral know-how. The cows are milked twice a day (around 5 liters of milk are needed for 1 liter of cheese). The curds are placed in molds to drain well. It is then salted, turned over and removed from the mould on day 4. The cheese is then dried and left to mature for a minimum of 4 weeks.
Since the Middle Ages, Alsatian and Vosges marcaires (farmers who herd cows on the Vosges peaks during the summer months) have been producing a soft, uncooked cheese originally called Munsterkoes (Munster Valley cheese in Alsatian dialect). It was first produced by Benedictine monks in the 7th century. It took the name Géromé on the Vosges side when Gérardmer became the most important cheese market in 1559. At that time, the marcaires came to Gérardmer to pay tribute in kind to the Duke of Lorraine for the right to use the high altitude pastures belonging to him. Today's Munster-Géromé is an AOC (protected designation of origin) cheese, still produced using ancestral know-how. The cows are milked twice a day (around 5 liters of milk are needed for 1 liter of cheese). The curds are placed in molds to drain well. It is then salted, turned over and removed from the mould on day 4. The cheese is then dried and left to mature for a minimum of 4 weeks.
2- The marcaire menu 🍖
The marcaire is a farmer in the Massif des Vosges who raises dairy cows. He transforms their milk into Munster cheese. His name comes from "malker", meaning "he who milks the cows" in Alsatian. Today, this famous meal can be enjoyed in mountain inns. It generally consists of a vegetable soup or pie, a piece of smoked pork with tofailles (stewed potatoes), a piece of Munster cheese and a blueberry tart.
The marcaire is a farmer in the Massif des Vosges who raises dairy cows. He transforms their milk into Munster cheese. His name comes from "malker", meaning "he who milks the cows" in Alsatian. Today, this famous meal can be enjoyed in mountain inns. It generally consists of a vegetable soup or pie, a piece of smoked pork with tofailles (stewed potatoes), a piece of Munster cheese and a blueberry tart.
3- Lé Tautche de Meugé 🥧
Here's a more confidential speciality from Gérôme: lé Tautche de Meugé in patois, meaning "cheese tart". A brotherhood of the same name promotes it and organizes inductions every September. This nicely round, more or less thick tart is based on shortcrust pastry. This is filled with the basic ingredient, ideally fresh Munster-Géromé (or, by default, fromage blanc) which, after draining, is mixed with fresh cream and eggs. Salt is added for a savoury tart, sugar for a sweet one. The whole thing is baked in the oven for a good half-hour.
Here's a more confidential speciality from Gérôme: lé Tautche de Meugé in patois, meaning "cheese tart". A brotherhood of the same name promotes it and organizes inductions every September. This nicely round, more or less thick tart is based on shortcrust pastry. This is filled with the basic ingredient, ideally fresh Munster-Géromé (or, by default, fromage blanc) which, after draining, is mixed with fresh cream and eggs. Salt is added for a savoury tart, sugar for a sweet one. The whole thing is baked in the oven for a good half-hour.
4- Brimbelle tart 🟣
Savor the delicate fragrance of Vosges brimbelles, the wild blueberries that enchant the taste buds of gourmets. Carefully harvested from the verdant undergrowth of our mountains, these little blue berries reveal a flavor that's both tart and sweet, evoking the freshness of our unspoiled forests. Brimbelles are prized for their taste and health benefits. Whether eaten fresh, in jam or pie, these berries are a real invitation to discover the natural treasures of the Vosges.
Savor the delicate fragrance of Vosges brimbelles, the wild blueberries that enchant the taste buds of gourmets. Carefully harvested from the verdant undergrowth of our mountains, these little blue berries reveal a flavor that's both tart and sweet, evoking the freshness of our unspoiled forests. Brimbelles are prized for their taste and health benefits. Whether eaten fresh, in jam or pie, these berries are a real invitation to discover the natural treasures of the Vosges.
5- Vosges salad 🥗
You'll find it in most of our region's restaurants... Made with green salad, potatoes, tomatoes, cream, eggs, croutons and bacon, this salad is emblematic of our region and is sure to delight the taste buds of young and old alike! Refreshing and deliciously balanced, Vosgian salad is a real tribute to local gastronomy. Enjoy it with a meal or as a main course for an authentic culinary experience full of character.
You'll find it in most of our region's restaurants... Made with green salad, potatoes, tomatoes, cream, eggs, croutons and bacon, this salad is emblematic of our region and is sure to delight the taste buds of young and old alike! Refreshing and deliciously balanced, Vosgian salad is a real tribute to local gastronomy. Enjoy it with a meal or as a main course for an authentic culinary experience full of character.
Here are a few examples of local dishes and products that will delight your taste buds! You'll easily find them on our territory, and we'll be happy to give you more tips. Book your accommodation and activities now, and enjoy! ⬇️