Hierges

Member of Les Plus Beaux Villages de France

Robin ChubretHierges, fontaine, château CC BY-SA 4.0
Raimond SpekkingChâteau de Hierges, Église Saint-Jean-Baptiste d'Hierges-9493 CC BY-SA 4.0
Raimond SpekkingChâteau de Hierges, Église Saint-Jean-Baptiste d'Hierges-9504 CC BY-SA 4.0
Raimond SpekkingChâteau de Hierges-9501 CC BY-SA 4.0
Adri08Château hierges 003 CC BY-SA 3.0
Adri08Croix d'Hierges CC BY-SA 3.0
Adri08Eglise Saint-Jean-Baptiste 1 -Hierges-CC BY-SA 3.0
Adri08Eglise Saint-Jean-Baptiste Hierges CC BY-SA 3.0
Robin ChubretHierges, mairie, château CC BY-SA 4.0
Harrie GielenVue-de-Hierges CC BY-SA 4.0

For centuries this Ardennes village in the Meuse valley marked the southern edge of the principality of Liège, and its people spoke Walloon until the 20th century. Its castle stands on the site of a 9th-century stronghold raised against Norman raids, close to the Belgian border.

Highlights

The Château de Hierges, built on a 9th-century castrum
The Meuse flowing along the southern edge of the commune
Walloon place names, including the village's own: Idje

Text adapted from Wikipedia (Hierges (FR), Hierges (EN), Hierges (IT)). Available under CC BY-SA 4.0.

Population: 154

Things to see

Croix d'Hierges (FR)
Église Saint-Jean-Baptiste d'Hierges (FR)

Specialities of Grand Est

Typical of the region rather than of this village.

Lulu DurandTarte flambée alsacienne 514471722 CC BY 2.0
Tarte flambéeDishThin dough with crème fraîche, fromage blanc, bacon and onions
Arnaud 25Choucroute d'Alsace 004 CC BY-SA 4.0
Alsace sauerkrautDishFermented cabbage served with pork and sausages
Pierre-Yves BeaudouinMunster 01 CC BY-SA 4.0
MunsterCheeseProtected washed-rind cheese of the Vosges
Claude Humbert54. Quiche lorraine CC BY-SA 4.0
Quiche lorraineDishEgg, cream and smoked bacon; the traditional recipe has nothing else
Stanislas PERRINKoogan 2002-08-14-160359Public domain
Lorraine mirabelle (FR)Local produceEmblematic yellow plum, used in tarts and eau-de-vie
bgvjpeGlass of champagne CC BY 2.0
ChampagneWineSparkling wine of the Marne, also used in sauces