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Alsace


Alsace cuisine is predominately found to have strong Germanic influences. Pork is found in many different forms in the local cuisine and there are several local  types of Alsace food that have become world famous.

 


Historical and Cultural Influences on Alsace cuisine
Alsace sits on the border of France and has strong German influences. Almost 90% of its population has German ancestry and is predominantly Roman Catholic. These Germanic traditions have persisted in the form of food preferences that are more prominent in the rural areas of the region. The eventual result is hearty German cuisine that fused long ago with elegant French foods to create the existing repertoire of Alsace food. 

 


Ingredients Commonly Used in Alsace Cuisine Food
The most popular meat that is cooked and served in Alsace food is pork although the locals do use lamb and chicken. The Alsace region also produces high quality asparagus, and foie gras that are used in many local recipes. Cabbage is a must as it is used to make choucroute or sour cabbage that is served with nearly every dish.

 


Alsace Cuisine Recipes Popular in Foreign Culture
The Alsace region produces several Riesling wines that are world popular and famous. Beer is also produced plentifully along with Kirsch and Schnapps.

 


Traditional Alsace Cuisine Recipes
There are a variety of popular local pork and beef Alsace Cuisine dishes like baeckeoffe( which combines pork, beef, chicken or mutton into a stew), flammeküeche( which is bacon, eggs and cream quiches) choucroute( aromatic pickled cabbage that is served with meat), and fleischnacka(minced meat that is cooked and rolled in noodle dough and then steamed in gravy) that are eaten all year round. Asparagus is also very common in the region in late May and it is added to many vegetarian versions. Alsace is also very famous for its foie gras that is shipped worldwide. There are a number of local recipes that use the valuable offal. Fish is also cooked all year round into dishes like matelote or fish stew and truiteau bleu or trout cooked in wine and vinegar. Sweet dishes are also very common with special variations like kougelhopf which is a special molded cake with nuts and fruits, or the tarte alsacienne that has egg custard with plums and seasonal fruits. Birewecks are also preferred as they are dried fruit marinated in locally made Krisch.