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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.
Cervelas à l'alsacienne (Alsatian cervelas) Tarte flambée alsacienne (Flammekueche) Fleischschnacka Gendarme ("Policeman"), also known as Landjäger, a traditional Alsatian smoked sausage made with beef and pork sold at a Christmas market at Colmar, Haut-Rhin, Alsace, France
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Alsace (/ æ l ˈ s æ s /, [5] US also / æ l ˈ s eɪ s, ˈ æ l s æ s /; [6] [7] French: ⓘ) [8] is a cultural region and a territorial collectivity in the Grand Est administrative region of northeastern France, on the west bank of the upper Rhine, next to Germany and Switzerland.
The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. [1] While many tarts are also tart, in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate.
God ! This is not a real tarte flambée, the only real tarte flambée are made in alsace ! This photo is a Pie ! edit : and the history of tarte flambée is not a legend ! —Preceding unsigned comment added by 81.51.150.45 16:18, 28 August 2009 (UTC) If you have a better photo, feel free to contribute it!
Pierre Hermé (French pronunciation: [pjɛʁ ɛʁme]; born 20 November 1961) is a French pastry chef and chocolatier.He began his career at the age of 14 as an apprentice to Gaston Lenôtre.