Alsace: gastronomic family-style cuisine
Impregnated with Germanic culinary traditions, Alsatian cuisine is renowned for its myriad of specialties, not to mention its Wine Route, which is more than 170 kilometres long.
Well worth the sauerkraut
In Strasbourg or Mulhouse, settle into a Winstub, the ancestor of the tavern and wine bar, and order the star dish of the menu: sauerkraut. This emblematic meal is made from cabbage, various types of sausages, smoked bacon and potatoes, and is widely celebrated in Alsatian villages. Pair this hearty dish with a local Riesling.
Other Alsatian specialties
The first foie gras was born in Alsace, and at the entrance to the village of Kayserberg, chef Olivier Nasti of Chambard restaurant serves this delicacy with a traditional regional gingerbread. From his two Flamme & Co restaurants, in Kayserberg and Strasbourg, Chef Nasti and his team also make a fine flammekueche, a tart topped with various ingredients and cooked in a wood fire oven. Try also the baeckeoffe, a meat and potato dish slow-cooked in a ceramic casserole, and the spaetzle, rustic noodles made from flour, cream and eggs. You must also taste the star of the Alsatian cheese platter, Munster.
Traditional drinks from Alsace
At cocktail hour, pair a typical local beer with a freshly baked pretzel. The region is also renowned for its white wine, and the Gewurztramier "vendanges tardives," or late harvest wine, can be married beautifully with Alsatian foie gras. Let's not forget to have a sip of the local eaux de vie, colourless fruit brandies and marc, made from prestigious regional varietals distilled in copper alembic stills.
On the sweet side, succumb to gingerbread or the kouglof, a delicious raisin brioche. During the advent period, locals prepare bredele, small Christmas cakes baked in many shapes and flavours, like anise, lemon and gingerbread...