Travel Reference
In-Depth Information
seems synonymous with French cuisine. But the staple of
the region is pickled cabbage (
choucroute
), hot potato salad
and sausage, real testimony to the Germanic heritage, as is
the Alsatian language, a German dialect also spoken on the
other side of the Rhine. The French inl uence provides dishes
like their
pâté en croûte
and
mousselines
. The Alsatians will
tell you they are French, not German.
Pork is also a staple, from which a wider variety of sausages
are made than in Germany. There is even a 'sweet and sour'
style of cooking meat with fruits here, dating back to the
16th century.
Goose is a favourite autumn dish, stuffed with apples or
chestnuts. The goose liver is made into a
foie gras
that rivals
that of Perigord. In fact, this region is considered the original
source of forced-fed goose liver, credited to the local Jewish
community, which needed a substitute for pork fat in their
kosher cooking and found it in goose fat. Fresh fi sh is often
prepared cold,
en gelée
.
The wines of the Alsace are white, dictated by the cool
summers. Both dry and sweet, they are low in alcohol and
are considered by some to be the best whites of France.
Unlike most traditions, the wines in France are named for
the grape rather than the location from which they come:
Sylvaner, Riesling, Gewurtztraminer, Muscat, Pinot... Beer, of
course, is the other local drink, in lighter styles than those
of nearby Germany.
German-named pastries (
kugelhopf, kaffeekrautz,
birewecka
),
pain de Gènes
(almond cakes),
madeleines
and
the
macarons de Boulay
are all famous local desserts. Clear
eau-de-vie
is made with various fruits. Mirabelle from
yellow plums, Kirsch from cherries and William pears,
serve well as
digestifs
after these heavy meals. Sweet
liqueurs, made from the same fruits, are recognisable
for their characteristic fruit colours. They are considered
medicinally benefi cial.
The Münster cheese comes from a specii c valley of the
Vosges and gets its strength from the character of the local
cow's milk. It goes well with a Gewurtztraminer.
Search WWH ::
Custom Search