Alsatian cuisine

Alsatian cuisine incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Traditional dishes include baeckeoffe, flammekueche, choucroute, and fleischnacka. Southern Alsace, also called the Sundgau, is characterized by carpe frite (that also exists in Yiddish tradition).

Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens.

The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time.

The gastronomic symbol of the région is undoubtedly the Choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form sûrkrût, same as in other southwestern German dialects, and means "sour cabbage" as its Standard German equivalent. This word was included into the French language as choucroute. To make it, the cabbage is finely shredded, layered with salt and juniper and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with pork, Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbéliard sausages or a selection of pork products. Served alongside are often roasted or steamed potatoes or dumplings.

Alsace is also well known for its foie gras made in the region since the 17th century. Additionally, Alsace is known for its fruit juices, mineral waters and wines.

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