Alsace-Lorraine cuisine

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Famous Lorraine dish

Known globally:

Quiche Lorraine
A flaky open-faced pastry tart filled with a bacon-and-cheese flavored custard

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Famous Alsatian preparation

Alsace's most acclaimed specialty:

Foie Gras
Delicate and light textured goose liver.

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Well-known shared entrees

Both Alsace and Lorraine serve:

Choucroute Garnie
A sauerkraut, pork, and sausage casserole

Coq au Riesling
Chicken in white wine sauce

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Vegetables

Be it white or red, cabbage is the most popular regional vegetable and is more often than not pickled into choucroute (sauerkraut), sometimes flavored with juniper berries. Other beloved vegetables include the potato and, in season, asparagus.

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Fish

Both regions enjoy a variety of tasty freshwater fish such as trout, carp, and pike caught in the cool streams and lakes nearby.

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Confectionaries

Both provinces boast of a rich supply of shops selling excellent cakes, macaroons, pastries, and chocolates, all designed to satisfy the traditional sweet tooth of the local citizenry.

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Alsace-Lorraine cuisine - Page two

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