Alsatian cuisine

Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer.

Food

Savory specialties

Traditional dishes

Another famous dish is the baeckeoffe, a dish made from potatoes, vegetables, as well as three different meat (pork, lamb and beef). Everything is cooked together in the oven in a terrine with Alsace white wine and herbs during several hours.

The

Sweet specialties of Alsace include kougelhopf, german-style cheesecake (called fromage blanc tart), Mont-Blanc (called torche aux marrons in Alsace) and streusel.

The festivities of the year's end involve the production of a great variety of biscuits and small cakes called

Alsace is an important wine-producing région. Alsace wines are mostly white and display a strong Germanic influence. Alsace produces some of the world's most noted dry rieslings and is the only région in France to produce mostly varietal wines, typically from grapes also used in Germany. The most notable example is Gewürztraminer.

Alsace wines are made from seven different grape varieties: Sylvaner, Pinot Blanc, Riesling, Muscat, Pinot Gris, Gewürztraminer and Pinot Noir. Pinot Noir is the only Alsatian red wine.

The region also produces Crémant d'Alsace, a sparkling wine.

Beer

Alsace is also the main beer-producing région of France, thanks primarily to

Schnapps is also traditionally made in Alsace, but it is in decline because home distillers are becoming less common and the consumption of traditional, strong, alcoholic beverages is decreasing.

References