Commercy Madeleine
The Commercy Madeleine was born in the kitchens of King Stanislas around 1750. To satisfy their master's hunger, Stanislas' cooks tried to outdo each other in imagining new delights. We owe several famous desserts to them, such as the Ali-baba, the ancestor of the Baba au Rhum, a biscuit strongly flavoured with saffron and soaked in Malaga wine. The Madeleine certainly belongs to this heritage. From the Duke's kitchens, it passed to the salons at Versailles. Marie Leszczynska, daughter of Stanislas and Queen of France, had them served to her guests. After Stanislas' death in 1766, one of his pastrycooks set up on his own in Commercy with the secrets of the Madeleine.
Today, two businesses continue this tradition, "A la cloche Lorraine - Madeleines Grojean", and "La Boite à Madeleine".

Verdun and its dragées (sugared almonds)
Around 1220, a Verdun apothecary had an ingenious idea. He took the almonds that he used to make cakes, covered them in a layer of sugar and honey then, to make them easier to transport, let them harden. 
The Dragée had appeared, and bore the name of "Epice". These épices retained the form of a praline until the year 1600, when they took their present form: a hard, smooth covering retaining the shape of the nut.
Good for the breath and the digestion, they were reputed to cure sterility, which is why they appear on French tables at family events - weddings, christenings, First Communions, and so on.
Famous enthusiasts have been included in the story of the dragée: Napoleon I, President Carnot, His Majesty King Edward VII of England, HRH the Prince of Wales, their Majesties the King and Queen of Belgium, President Charles de Gaulle.
It is possible today to visit the last Verdun company that specialises in making the dragée (Dragées Braquier SARL).

Redcurrant jam at Bar-le-Duc
There is an art unique in the world which has been practised at Bar-le-Duc for centuries: de-seeding redcurrant jam using a goose quill. This tradition is part of the production of an exquisite jam known as "Bar Caviar", exported throughout the world. The recipe has remained a closely-guarded secret. Taking the currants one by one between the thumb and forefinger, the de-seeders lightly pierce the covering of the fruit with a goose quill trimmed into a point and remove the seeds without damaging the pulp! Its fame quickly spread far and wide among princes and aristocrats, particularly at Court. Victor Hugo loved this sweet delight, and Alfred Hitchcock enjoyed some every morning. As for French President Raymond Poincaré, he introduced it to the table in the Elysée Palace. 
You can visit a factory for a demonstration of jam-making, "Les Confitures à La Lorraine".

Gourmets often identify towns across France by their specialities, and in this regard, Saint-Mihiel offers two delicate delights which have registered trademarks: the "Croquets" of Saint-Mihiel and the "Rochers" of Saint-Mihiel.
French President Raymond Poincaré loved Croquets, and often asked his chauffeur to make a detour through Saint-Mihiel when he came to his chateau of Sampigny in the Meuse. Croquets were invented in 1854 by Charles Bourchette,  a local confectioner from whom they got their name - they were called Petits Bourchettes. These Croquets are made of flour, sugar, eggs, vanilla and, especially, almonds, which make up around one third of the contents of the product.
The Rochers of Saint-Mihiel are reminiscent of the coral reefs which flank the northern entrance to the town. They were created in 1922, and have been listed in the National Heritage of Specialities since 1994. The Rochers of Saint-Mihiel are made of dark or milk chocolate and blanched, toasted and crushed hazelnuts, like the Croquets, have recently been included in the encyclopaedia of confectionery specialities of France. Morin the confectioner-baker will show you his specialities.