See Ingredients

Mirabelle Cake

1. Separate the egg-white from the yolks, then put the yolks and the caster sugar into a bowl.

2. Use a whisk to beat the mixture, add in the mirabelle liqueur.

3. Sieve the flour, add the egg-white and the baking powder and work into a smooth dough.

4. Beat lightly in the cream cheeses one by one, then beat the egg-white until stiff.

5. Carefully add the first mixture to the second, let in the ingredients without beating.

6. Preheat the oven to a moderate temperature.

7. Grease the tin with the butter and pour in the dough.

8. Drain the mirabelles, put them on a tray and cook for 60 minutes.

9. Serve the cake warm or cold.


Source: Comité Régional du Tourisme de Lorraine


Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.


  • 250 g of flour
  • 10 petit Suisse cream pieces of cheese
  • 4 eggs
  • 200 g caster sugar
  • 1 sachet of baking powder
  • 1 small glass of Mirabelle liqueur or, if unavailable, kirsch
  • 1 tin of mirabelles in syrup
  • 20 g of butter for the cake tin

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