Verdun eats from a Lorraine kitchen: quiche, potée lorraine (a thick pork-and-cabbage stew), tourte à la viande, and the regional speciality of madeleines. The town is famously the original home of the dragée — the sugar-coated almond — produced by Maison Braquier in the centre of town since 1783.
The Quai de Londres has the densest concentration of restaurants, with terrace seating along the Meuse in summer. For more serious cooking, a couple of bistros in the side streets behind the cathedral have built solid reputations on regional sourcing. Local wines are the vins gris (very pale rosés) of the Côtes de Toul, an hour south.