Gastronomical ABC

A guidebook through the alsatian gastronomy
Type of dish : Dessert

Agneau pascal (Lämmele)  

Pascal lamb, a lamb-shaped cake.

Dessert
Alsace

Alsace beer  

In Alsace, beer and wine live very happily side by side! After all, this is the only region in France where both beer and wine are consumed and produced! Traditionally, beer was brewed in the monasteries, then independent breweries started up and brewing became an official trade in Strasbourg in 1268.
In the mid 19th century, specialised breweries took over from the small family businesses and introduced major innovations. Today in Alsace, five breweries ensure over 50% of French production (Fischer, Heineken, Karlsbrau, Kronenbourg, and Meteor). Added to this are a number of micro-breweries (in Lobsann, Marienthal, Riquewihr, Saales, Sand, Scharrachbergheim, Saint-Pierre, Schiltigheim, Strasbourg, Uberach and Vogelgrun).
Water drawn from the groundwater, barley malt, yeast and hops (for the bitter flavour) are the ingredients of Alsace beer, which is mainly lager. There are several types of beer available including seasonal beer such as March beer (brewed with the new barley crop), Christmas beer (which is a slightly darker ale). The typical aperitif in Alsace is a glass of beer with a hint of «amer» (made with orange peel).

Alsace

Alsace Crémant  

Made according to the traditional method (2nd fermentation when bottled), it adds sparkle to every occasion.

Alsace

Alsace wines and vines  

Aided and abetted by its wines, Alsace is one of the most gourmet regions of France! Since the Middle Ages (13th century), Alsace wines have been acknowledged as the most prestigious in Europe. Over the centuries, the Alsace vineyards have known periods of prosperity but also moments of decline. The industry rose from the ashes after the First World War when the winegrowers decided to adopt a policy of quality by working with traditional vines. Today, all Alsace wine bears the label "Appellation d'Origine Contrôlée Alsace", "Alsace Grand Cru" (vintage wine) or "Crémant d'Alsace" (sparkling wine). Labels bearing the inscription "Vendanges tardives" (late grape-harvest) and "Sélection de grains nobles" (noble grape) are for mellow or syrupy wine where the grape has been picked over-ripe. Alsace wines are served chilled (8 to 10 °C, 5 to 7 °C for the sparkling Crémant).

Type of dish : Dessert

Anisbredle  

Aniseed cookies, one of the oldest recipes for Christmas cookies.

Dessert
Type of dish : Main dish

Asperge (Sparichle)  

Asparagus has been cultivated in Alsace since the 16th century. Traditionally served with 3 sauces (mayonnaise, French dressing and hollandaise) and ham, asparagus is eaten with your fingers in April and May in the company of family and friends !

Main dish
Type of dish : Main dish

Bäckeoffe  

Casserole with potatoes and three different types of meat marinated in white wine and traditionally baked in a terrine in the baker’s oven.

Main dish
Type of dish : Dessert

Beignets de Carnaval (Fastnachtkiechle)  

Carnival doughnuts come in around 20 different varieties, including with apples, jam and elderflower.

Dessert
Type of dish : Dessert

Bergkäs (Barkas)  

Hard cheese to be savoured raw or cooked (raclette, cheese toppings).

Dessert
Type of dish : Main dish

Bibeleskäs  

Soft white cheese garnished with herbs and served with sauté potatoes or jacket potatoes.

Main dish
Previous 1 2 3 4 ... 10 Next