Gastronomy in Alsace

the Alsatian gastronomy , strongly impregnated of the Germanic culinary traditions, is rich in local specificities, marked by dominant of use of the Porc in various forms.

Alsatian kitchen

Traditional dishes

Among the traditional dishes of Alsace can be quoted the Baeckeoffe, the Tarte flambe, the Choucroute, the schiffala or the Fleischschnacka S. the south of Alsace, called the Sundgau, is characterized by a traditional dish containing Poisson: the fried carp. Let us note finally that one of the most refined mets of Alsace is the goose foie gras since it produces some since the 17th century.

Traditional desserts

Kugelhopf,
Tart with the Soft white cheese.

The festivities of end of the year, strong moment in the Alsatian culture, are the occasion of the production of a large variety of cookies and small cakes, called brédalas , as well as gingerbread, offered to the children starting from the Saint Nicolas, the December 6th.

Wines

Wine-producing area, Alsace produces mainly white wine, thanks to the vines of Vosgean Piedmont . The Vignoble of Alsace is thus at the origin of the Riesling, the Gewürztraminer, the gray Pinot (in the past tokay, then gray tokay-pinot), of the white Pinot, the Sylvaner, the Muscat of Alsace, the Klevener and the Creaming of Alsace, but also wines red or rosy the such black Pinot or the Rouge of Ottrot. The Edelzwicker is one of the rare wines of Alsatian assembly.

The beer

Alsace is also the first producing area of Bière in France, grace in particular to the breweries established in the agglomeration Strasbourg eoise, of which Kronenbourg, Schützenberger (in the course of compulsory liquidation) and Fischer, and in the west of this one (Meteor, the only large brewery independent of Alsace, Karlsbräu), which benefit from the culture of the Houblon in the Kochersberg and the north of the plain of Alsace. Many microphone-breweries are also created at the end of the 20th century and at the beginning of the 21e in Alsace, like those of Uberach and Scharrachbergheim

The Schnaps is also a traditional of area, declining production however since the rarefaction of and the fall home distillers of the traditional strong alcohol consumption. It seems to know a new spirit with the appearance of recognized artisanal distillings, of north in the south of Alsace.

Spirit vinegar

The Melfor is another regional gastronomical particularism. It is about a Vinaigre of alcohol aromatized with honey and the plants used like Condiment to season salads and crudenesses. Conceived by the Higy company, with Mulhouse, it did not exceed the borders of the Alsace-Moselle a long time.

Fruit juice and mineral water

Alsace is an important producing fruit juice area: Cidou, Rea and of mineral water or source: Carola, Wattwiller, Celtic, Lisbeth.

Others

Alsace also produces beet sugar to Erstein like that the Munster (cheese).

Large cooks

Lastly, the large chief cooks Paul and Marc Haeberlin represent the elite of the Alsatian gastronomy and French with the Inn of Ill to 15 km in the north of Colmar. Three stars with the Guide Michelin since 1967.

Notes and references of the article

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