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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. Alsatian cuisine, the cuisine of the Alsace region of France ...
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 ...
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 ...
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.
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.
Munster (French pronunciation: [mœ̃stɛʁ]), Munster-géromé, or Minschterkaas, is a soft cheese with a strong taste and aroma, made mainly from milk first produced in the Vosges, between the Alsace, Lorraine and Franche-Comté regions in France. [2]
Pages in category "Alsatian cuisine" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. ...
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.