GOURMET BROTHERHOOD OF SAINT-PAUL

The gourmet brotherhood of Saint-Paul was created on June 2002 and is composed of a grand master (president) and fellow members. Currently 10 bon vivants work in this brotherhood, composed of catering professionals (restaurant owners, butchers, bakers).

Their goals are to save the local culinary traditions and to promote it, to make known and recognize the local tradition as a cultural and affective symbol. 

The brotherhood has created a sausage, which naturally received the name of ‘Saint-Paul sausage’. It’s a sausage coarsely chopped meet marinated in ‘Gris de Toul’ wine, with forest mushrooms: it weighs 190 grammes and uses to be eaten grilled in a good piece of bread. 

You can buy raw sausages in a 5 sausage vacuum-sealed pack to enjoy it in family at home. 

This unique speciality is declared at the INPI Nancy.

For the Saint-Paul street arts festival:

The sausage is produced by a local artisan. Between 800 and 1000 kg of sausages are produced by butcher Zielinger originated from Stiring-Wendel.

The brotherhood developed a local beer. Around 420 beer litres are brewed by two young artisans in Bitcherland. 

One of the members prepares elderflower lemonade. Around 200 litres are consumed during the festival.

600 country baguettes are produced in the traditional way by the artisan baker Dosch originated from Sarreinsming. 

The beer mustard from the Brotherhood is produced by an Alsacian artisan. You can buy it in 200-grammes pots.