Alsatian specialities and recipes
Do you enjoy Alsatian wines? Combine them with our delicious local specialities!
Do you only know sweet kougelhopf with raisins and almonds? Unhappy! Unhappy! For your evening aperitif, after a busy day, try the salted kougelhopf with nuts and bacon. Accompanied by a small glass of our famous "gewurtz" or a sparkling crémant, it is a real delight!
Do you dream of an ice cream? Taste the iced kougelhopf
Are you carnivores? Traditional sauerkraut is essential. Garnished with sausages, ham, smoked bacon, smoked pallet, cabbage and potatoes, it can be enjoyed with a good glass of Riesling.
Are you bold? Fish sauerkraut will seduce you. Garnished with smoked haddock, monkfish and small pink shrimps, it will awaken your taste buds with a good glass of pinot gris.
Are you curious? The exclusive "welche" sauerkraut (compiche) from the Kaysersberg valley will surprise you. Garnished with smoked meats, potatoes and green cabbage, it will be perfect with a small glass of white pinot.
And no, in Alsace, we don't only eat apple pie with cinnamon... For dessert, for a taste, or simply for a treat, enjoy a selection of our pies: blueberries or brimbelles, rhubarb, quetsches, cottage cheese!
At Christmas, the scents of spices and cinnamon will make you fall in love with them! Indulge yourself and enjoy without moderation our bredalas (small biscuits), our berawecka, our manalas (small brioche men), our ogey...
As Alsatian rhymes with epicurean, you will have understood it, the gastronomy of the region does not stop with kougelhopf, sauerkraut and pies... Discover other delicious recipes of our terroir (tarte flambée, winegrower salad, liver quenelles, rooster with riesling or "baeckeoffe"...)
For those who want to know more, we invite you to download the little guide of L'Alsace Gourmande: good restaurants, a small glossary of the names of the dishes you will find in our region and some essential recipes, publications of our grandmothers' cookbooks....