Search results
Results From The WOW.Com Content Network
Sweet specialties of Alsace include kougelhopf, German-style cheesecake (called fromage blanc tart), Mont-Blanc (called torche aux marrons in Alsace) and streusel.. The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time and manala (a brioche in the ...
In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other ...
Flammekueche (), Flammkuchen (Standard German), or tarte flambée (), is a speciality of the region of Alsace, [1] German-speaking Moselle, Baden and the Palatinate. [2] It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons.
Choucroute garnie (French for dressed sauerkraut) is an Alsatian recipe of sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut is a traditionally German and Eastern European dish, when Alsace became part of France following the Westphalia peace treaties in 1648, it brought this dish to the ...
Pages in category "Films set in Alsace" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. I. In Old Alsace (1933 ...
This page was last edited on 4 September 2023, at 12:28 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Fleischschnackas with green salad. Fleischschnackas [1] (French pronunciation: [flaiʃ.ʃnaka]; Alsatian word, literally meat snail) are an Alsatian dish made from cooked meat stuffing (usually the remainders of pot-au-feu), eggs, onions, parsley, salt, pepper rolled in a fresh egg pasta.
Thanks to chef Louis Gondard, the restaurant was awarded 1 star by the Michelin Guide in 1988, then 2 stars in 2005. In 2006, the 3-star Alsatian chef Antoine Westermann, a parent of the Drouant family, became the chef and owner of the restaurant. The establishment was officially renamed Drouant par Antoine Westermann. [2] [3]