Alsatian cuisine, the cuisine of the

Alsace Alsace (, ; ) is a cultural region and a territorial collectivity in the Grand Est administrative region of northeastern France, on the west bank of the upper Rhine, next to Germany and Switzerland. In January 2021, it had a population of 1,9 ...

region of France, incorporates Germanic culinary traditions and is marked by the use of

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

in various forms. The region is also known for its

wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

and

beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...

Food

Savory specialties

Traditional dishes include '' baeckeoffe'', '' flammekueche'', '' choucroute'', ''cordon bleu'', ''

Vol-au-vent A ''vol-au-vent'' (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case. . A ''vol-au-vent'' is typically made by cutting two circles in rolled out p ...

'', ''spaetzle'', '' fleischnacka'', '' bretzel'', and '' Zewelwaï'' The region's version of coq au vin is coq au

Riesling Riesling ( , ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling ...

. Southern Alsace, also called the Sundgau, is characterized by '' carpe frite'' (that also exists in

Yiddish Yiddish, historically Judeo-German, is a West Germanic language historically spoken by Ashkenazi Jews. It originated in 9th-century Central Europe, and provided the nascent Ashkenazi community with a vernacular based on High German fused with ...

tradition). Alsace is also well known for its

foie gras ; (, ) is a specialty food product made of the liver of a Domestic duck, duck or Domestic goose, goose. According to French law, ''foie gras'' is defined as the liver of a duck or goose fattened by ''gavage'' (force feeding). ''Foie gras'' i ...

made in the region since the 17th century. A gastronomic symbol of the ''région'' is choucroute, a local variety of

Sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...

. The word Sauerkraut in Alsatian has the form ''sûrkrût'', as in other southwestern German dialects, and means "sour cabbage" as its

Standard German Standard High German (SHG), less precisely Standard German or High German (, , or, in Switzerland, ), is the umbrella term for the standard language, standardized varieties of the German language, which are used in formal contexts and for commun ...

equivalent. This word was included into the French language as ''choucroute''. To make it, the cabbage is finely shredded, layered with salt and

juniper Junipers are coniferous trees and shrubs in the genus ''Juniperus'' ( ) of the cypress family Cupressaceae. Depending on the taxonomy, between 50 and 67 species of junipers are widely distributed throughout the Northern Hemisphere as far south ...

and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with pork, Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or

Montbéliard Montbéliard (; traditional ) is a town in the Doubs department in the Bourgogne-Franche-Comté region in eastern France, about from the border with Switzerland. It is one of the two subprefectures of the department. History Montbéliard is ...

sausages or a selection of pork products. Served alongside are often steamed potatoes. Another famous dish is the baeckeoffe, a dish made from potatoes, vegetables, as well as three different meats (pork, lamb and beef). Everything is cooked together in the oven in a terrine with Alsace white wine and herbs during several hours. The ''flammekueche'' (''tarte flambée'') is also very popular in Alsace. It is sometimes called the Alsatian pizza but its dough is much thinner. It is traditionally filled with a mixture of '' crème fraîche'' and ''

fromage blanc ''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese similar to cream cheese originating from the north of France and southern Belgium. The name means "white cheese" in French language, French. ''Fromage frais'' ("fresh cheese") di ...

'', bacon strips and onions. Additionally, Alsace is known for its fruit juices, mineral waters and wines.

Sweet specialties

Sweet specialties of Alsace include ''kougelhopf'', German-style cheesecake (called ''fromage blanc tart''),

Mont-Blanc Mont Blanc (, ) is a mountain in the Alps, rising above sea level, located right at the France-Italy border, Franco-Italian border. It is the highest mountain in Europe outside the Caucasus Mountains, the List of European ultra-prominent peaks ...

(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 '' bredala'', as well as '' pain d'épices'' (

gingerbread Gingerbread refers to a broad category of baked goods, typically flavored with ginger root, ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly ...

) which are baked around

Christmas Christmas is an annual festival commemorating Nativity of Jesus, the birth of Jesus Christ, observed primarily on December 25 as a Religion, religious and Culture, cultural celebration among billions of people Observance of Christmas by coun ...

time and manala (a

brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...

in the shape of a little guy) which are traditionally baked for

Saint Nicholas Day Saint Nicholas Day, also called the "Feast of Saint Nicholas", observed on 6 December (or on its eve on 5 December) in Western Christian countries, and on 19 December in Eastern Christian countries using the old church Calendar, is the feast d ...

(on the 6th of December).

Wine

Beer

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

breweries A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of be ...

in and near

Strasbourg Strasbourg ( , ; ; ) is the Prefectures in France, prefecture and largest city of the Grand Est Regions of France, region of Geography of France, eastern France, in the historic region of Alsace. It is the prefecture of the Bas-Rhin Departmen ...

. These include those of Fischer, Karlsbräu, Kronenbourg, and Heineken International, but also many microbreweries.

Hops Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to whic ...

are grown in

Kochersberg The Kochersberg () is a natural region of the French département of Bas-Rhin in Alsace and is a part of the hills found along the eastern side of the Vosges mountains. It gave its name to the Communauté de communes du Kochersberg, a cooperatio ...

and in northern Alsace.

Schnapps

Schnapps Schnapps ( or ) or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to ...

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

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