Cuisine of Alsace

The cuisine of Alsace, a region in northeastern France bordering Germany, has a unique and distinctive character influenced by its history and location. Here’s an overview of Alsacienne cuisine, its main products, traditional dishes, and how it differs from the cuisines of neighboring regions and the rest of France:

 

Main Products for Cuisine in Alsace

  1. White Wine: Alsace is renowned for its white wines, especially Riesling, Gewürztraminer, and Pinot Gris. Wine is a significant ingredient in both cooking and pairing with dishes.
  2. Pork: Pork is a staple in Alsace, and the region is famous for its charcuterie, including sausages, ham, and smoked meats.
  3. Cabbage: Sauerkraut (choucroute) is a signature ingredient in Alsacienne cuisine. It is fermented cabbage often served with sausages, pork, and potatoes.
  4. Potatoes: Potatoes are commonly used in Alsacienne dishes, such as potato gratin and various potato-based side dishes.
  5. Game and Poultry: Game meats like venison and duck, as well as poultry like chicken and turkey, are frequently featured in traditional recipes.
  6. Cheese: Munster and other local cheeses are integral to Alsacienne cuisine, often served with bread or as part of a cheese platter.

 

Traditional Dishes of Alsace

  1. Choucroute Garnie: Sauerkraut garnished with sausages, smoked meats, and potatoes, often accompanied by mustard.
  2. Tarte Flambée (Flammekueche): A thin, rectangular pizza-like pastry topped with crème fraîche, onions, and bacon, typically baked in a wood-fired oven.
  3. Baeckeoffe: A hearty stew made with layers of marinated meat (usually lamb, beef, and pork), potatoes, and vegetables, slow-cooked in white wine.
  4. Coq au Riesling: A chicken dish cooked with Riesling wine, mushrooms, onions, and sometimes cream.
  5. Kugelhopf: A yeast-based cake flavored with almonds and often baked in a distinctive fluted mold.
  6. Alsacienne Quiche: A savory tart filled with a mixture of eggs, cream, and ingredients like bacon, cheese, or vegetables.

 

Differences from Other French Cuisines

Alsacienne cuisine is distinct in several ways when compared to neighboring Lorraine and other regions of France:

  1. German Influence: Due to its proximity to Germany and historical ties to the region, Alsacienne cuisine incorporates German elements, such as the use of sauerkraut, pork, and beer.
  2. Wine Culture: Alsace is one of the few regions in France known for its predominantly white wines, which play a significant role in Alsacienne cooking and wine pairing.
  3. Charcuterie: Alsace is renowned for its charcuterie, including sausages like Boudin Blanc, Boudin Noir, and the famous Strasbourg sausage (Strasbourg saucisse).
  4. Use of Cream: Cream is a common ingredient in Alsacienne cuisine, often used in sauces and soups, giving them a rich and creamy texture.
  5. Tarte Flambée: This pizza-like dish is unique to Alsace and is not typically found in other French regions.
  6. Choucroute Garnie: Sauerkraut-based dishes are a staple in Alsace, reflecting the region’s German influence.

In summary, Alsacienne cuisine is a delightful fusion of French and German culinary traditions, known for its hearty and flavorful dishes, use of white wines, and emphasis on charcuterie. Its unique character makes it a sought-after culinary experience in France.