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Alsatian cuisine, the cuisine of theAlsace region of France, incorporatesGermanic culinary traditions and is marked by the use ofpork in various forms. The region is also known for itswine andbeer.
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Traditional dishes[1] includebaeckeoffe,flammekueche,choucroute,cordon bleu,Vol-au-vent,spaetzle,fleischnacka,bretzel, andZewelwaï The region's version ofcoq au vin is coq auRiesling. Southern Alsace, also called theSundgau, is characterized bycarpe frite (that also exists inYiddish tradition). Alsace is also well known for itsfoie gras made in the region since the 17th century.
A gastronomic symbol of therégion ischoucroute, a local variety ofSauerkraut. The word Sauerkraut in Alsatian has the formsûrkrût, as in other southwestern German dialects, and means "sour cabbage" as itsStandard German equivalent. This word was included into the French language aschoucroute. To make it, the cabbage is finely shredded, layered with salt andjuniper 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 smokedMorteau orMontbéliard sausages or a selection of pork products. Served alongside are often steamed potatoes.
Another famous dish is thebaeckeoffe, 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.
Theflammekueche (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 ofcrème fraîche andfromage blanc, bacon strips and onions.
Additionally, Alsace is known for its fruit juices, mineral waters and wines.
Sweet specialties of Alsace includekougelhopf, German-stylecheesecake (calledfromage blanc tart),Mont-Blanc (calledtorche aux marrons in Alsace) andstreusel.
The festivities of the year's end involve the production of a great variety of biscuits and small cakes calledbredala, as well aspain d'épices (gingerbread) which are baked aroundChristmas time and manala (abrioche in the shape of a little guy) which are traditionally baked forSaint Nicholas Day (on the 6th of December).
Alsace wine or Alsatian wine (French:Vin d'Alsace;German:Elsässer Wein;Haut RhinAlsatian:d'r Wii vum Elsàss;Bas RhinAlsatian:de Win vum Elsàss) is produced in theAlsace region inFrance and is primarilywhite wine. Because of itsGermanic influence, it is the onlyAppellation d'Origine Contrôlée region in France to produce mostlyvarietal wines, typically from similar grape varieties to those used inGerman wine. Along withAustria and Germany, it produces some of the most noted dryRieslings in the world as well as highly aromaticGewürztraminer wines. Wines are produced under three different AOCs: Alsace AOC for white, rosé andred wines,Alsace Grand Cru AOC for white wines from certain classified vineyards andCrémant d'Alsace AOC forsparkling wines. Both dry and sweet white wines are produced.
In 2006, vines were grown on 15,298hectares (37,800acres) in 119 villages in Alsace, and 111.3 million litres of wine was produced, corresponding to 148.4 million bottles of 750 mL, generating 478.8 million euro in revenue. Of the vineyard surface, 78% was classified for the production of AOC Alsace wines, 4% for AOC Alsace Grand Cru, and 18% for AOC Crémant d'Alsace.[2] About 90% of the wine produced is white.[3] 25% of the production is exported, and the five largest export markets for still Alsace wine in terms of volume areBelgium,Netherlands,Germany,Denmark and theUnited States.[4]Alsace is also the main beer-producingrégion of France, thanks primarily tobreweries in and nearStrasbourg. These include those ofFischer,Karlsbräu,Kronenbourg, andHeineken International, but also many microbreweries.Hops are grown inKochersberg and in northern Alsace.[citation needed]
Schnapps is also traditionally made in Alsace, but it is in decline because homedistillers are becoming less common and the consumption of traditional, strong, alcoholic beverages is decreasing.[citation needed]
