AI-generated illustration
Lorraine
In the Hautes-Vosges, people do not pick bilberries but 'brimbelles' — and come summer, the whole mountain gathers around a tart fragrant with woodland undergrowth and the clever trick of crumbled génoise.
Pastry or bakery speciality from Lorraine.
AI-generated illustration
In Lorraine, the wild bilberry has a name all of its own: the 'brimbelle'. In the Hautes-Vosges, picking is in full swing between July and early August, and everyone has their favourite spot to set some aside for winter, whether in tarts, cakes, ice creams or jams. The fruit is so central to the identity of the mountain inhabitants of the Vosges that the town of Bruyères dedicates its own annual festival and the election of a Miss to it. A local saying sums up this deep attachment: 'When the brimbelle appears, the doctor disappears'.
The word itself derives from Old French 'bran' (black) and 'beilles' (marble-shaped), and refers in the Lorraine Vosges to the wild bilberries of the undergrowth. Highly abundant in the high Vosges, they are enjoyed just as they are whilst picking, as well as in tarts and jams.
AI-generated illustration
The recipe that has endured through generations is the one recorded in 'L'inventaire du patrimoine culinaire de la France': a pâte brisée base lined with crumbled génoise, a method that allows the juice released by the fruit during baking to be absorbed without making the pastry soggy. Through its source, this version of the recipe is linked to the territory of the Vosges saônoises, in Haute-Saône, on the southern edge of the massif — a sign that the brimbelle knows no departmental boundaries and is found just as much on the Lorraine side as on the Comtois side of the Vosges.
Appearance
A disc of pâte brisée filled with whole brimbelles, without any egg mixture or cream in its Lorraine version, unlike the Alsatian variant topped with an egg custard.
Taste
Vibrant, tangy flavour of the wild bilberry, which the plain version, free of any fat to soften it, allows to express itself to the full.
Texture
Crisp pastry base that does not get soggy, thanks to the trick of crumbled génoise (or biscuits) that absorbs the fruit juices; melting, juicy filling.
Two distinct versions exist on either side of the massif: on the Lorraine side, the tart is plain, with no custard mixture, to preserve the fruit's vibrant flavour; on the Alsatian side, in the Munster valley, it is traditionally served coated in an egg custard (the migaine), as dessert for the repas marcaire served by fermes-auberges — a version that is also found in individual portions in the region's bakeries and patisseries.
wash and drain the brimbelles, set a small quantity aside, spread the remainder over the tart and dust with sugar.
place on the middle shelf of an oven preheated to 180 °C, and bake for around 25 minutes.
AI-generated illustration
Tarte aux brimbelles is enjoyed warm or cold. It is an essential fixture of the Vosges ridges, served in almost every ferme-auberge, and is also found in individual portions in bakeries and patisseries across the massif throughout the picking season.
Restaurant
Get listed and reach more lovers of regional produce.
Request a listing