What food is Alsace famous for?
The best recipes of Alsace cuisine
- Sauerkraut. Discover Watch the video.
- Baeckaoffe. Discover Watch the video.
- Coq au Riesling. Discover.
- Fish sauerkraut. Discover Watch the video.
- Flammekueche.
- Mauricettes (pretzel bread) & pretzels.
- Savoury kugelhopf with walnuts and lardons.
- Alsace Cervelas Salad.
What do the French call Brittany?
Bretagne
Brittany is known as Bretagne in French and at first it was a province and duchy and only later turned into a region.
What is the famous specialty of Alsace?
If Alsace is famous for its traditions (Christmas markets, Hansel-and-Gretel architecture, world-class wines), it is also famous for its gastronomy. Dishes in local sauces, authentic pasta, cabbage dishes and charcuterie or baked specialties—in Alsace, there is something for everyone, savory-fanatic or sweet tooth!
What do you drink with Alsace?
What to drink in Alsace? 3 Most Popular Alsatian Beverages
- Wine Appellation. Crémant d’Alsace. Alsace. France. Wanna try? Favorite?
- Wine Variety. Pinot Gris (Alsace) Alsace. France. Wanna try? Favorite?
- Wine Variety. Gewurztraminer (Alsace) Alsace. France. Wanna try? Favorite?
Do French people eat sauerkraut?
the German sauerkraut – because, for French people, the name is synonymous with cooked sauerkraut that is served hot with sausages and cured meat, a typical dish from the eastern region of France Alsace.
Why is sauerkraut good for you?
Sauerkraut is a good source of fibre as well as vitamins and minerals and being a fermented food it promotes the growth of beneficial probiotics which are important for digestive health. The nutritional value of food, like cabbage, can be enriched by fermentation and it makes the food easier for us to digest.
What is Lewerknepfle?
Lewerknepfle are what the Alsatians call poached liver dumplings. Elsewhere in France, you might also hear them referred to as ‘quenelles de foie’. To make the dish, chefs finely chop liver and combine with onion, breadcrumbs, flour and eggs. The mixture needs to be soft, but firm enough to hold its shape.