Palatinate - Liver Pate and Plum Cake in the Southeast of Germany | What's cookin'

Potato makes up the heart of the Pfalz cuisine – Grumbeersupp – potato soup - is usually served with plum cake - Quetschekuche. The tarte flambée from neighbouring France is almost considered as being local.

The Rhineland Palatinate lies between the Rhine and the “Pfalzer” Forest, on the south-eastern tip of North Rhine Westphalia. The many sunny days make for a mild climate – just the right conditions for the organic farmer Michael Groß. He not only cultivates 40 different types of vegetables but also lupines. His daughter Lisa Groß experiments in the kitchen with what her father grows in the field. The hard lupines present quite the challenge: can the hard pulses make an acceptable vegetarian alternative to the traditional “Pfalz” liver pate? Grandmother Thea, a traditional cook, will take some convincing.


What's cookin' is about traditional culinary recipes from different European regions.

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