Bouneschlupp

Luxembourg City. Even the name is argued over. One theory derives judd from the Spanish judia, meaning bean, which would make the dish beans with beans, and nobody has settled it. The rest of the table borrows openly from both neighbours: river fish fried whole, black pudding with apple, and quetsch plum tart.

Luxembourg. The Moselle valley on the eastern border is the country's vineyard, planted to Riesling, Auxerrois, Rivaner, Elbling and the Pinots, and its wines end up in the cooking as often as in the glass. The kitchen sits on a language border too, taking pastry and technique from France and smoked pork, dumplings and river fish from across the German side.

Europe. European cooking is built on the land and the seasons, wheat, butter, and cured pork in the north; olive oil, tomatoes, and seafood around the Mediterranean; preserved vegetables and hearty stews through long winters. Centuries of peasant tradition, guild craft, and royal courts refined techniques from French mother sauces to Italian fresh pasta and Central European baking. Regional identity runs remarkably deep, with a single dish often changing from one valley to the next.