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French
regional cuisine
Alsace-Lorraine
a concise guide
for diners & travelers
Insights on the cooking
of Alsace-Lorraine
 Alsace and Lorraine are
distinct French provinces, but are often culinarily grouped together (as I do here) because their cuisines
are relatively similar.
Alsatians and Lorrainers (especially the
former) share a fondness with neighboring Germany for sauerkraut,
pork, goose, sausages, and beer, among other hearty products. Even the Alsatian wines are close cousins to the
Rhines and Mosels of Germany.
Both Alsace and Lorraine are known for their
Choucroute Garnie (a sauerkraut, pork, and sausage casserole) and Coq au Riesling (chicken in white wine
sauce).
Alsace's most acclaimed specialty is
Foie Gras -
delicate and light textured goose liver.
Lorraine is famous for its Quiche Lorraine, a flaky open-faced pastry tart filled with a bacon-and-cheese
flavored custard.
The Alsatians tend to use pork and goose fat as cooking oil more so than do the Lorrainers. The reverse is true
when it comes to butter.
Cabbage, be it white or red, 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.
Both regions enjoy a variety of tasty freshwater fish such as trout, carp, and pike
caught in the cool streams and lakes nearby.
They can also boast of a rich supply of confectioneries selling
excellent cakes, macaroons, pastries, and chocolates, all designed to satisfy the traditional sweet tooth of
the local citizenry.
Wines of Alsace
Unlike the wines produced in the other major wine producing regions of France, Alsace's best wines are
officially classified by grape type rather than by geographic location. Of Alsace's many wines, Riesling rates
first, and the spicy Gewurztraminer second-but the other varieties such as Traminer, Sylvaner and Tokay
d'Alsace make acceptable everyday drinking wines.
Best city for gourmets
Strasbourg is the top all around food city in the
Alsace-Lorraine region.
Criteria include cooking, food markets, cooking
ingredients, cooking schools,
beverages, dining and restaurants. Nancy and Colmar are the runners-up.
Click a French region to
learn about its cuisine
and famous dishes
Also learn
about these
exciting
world cuisines
My food & wine
credentials
My books have been critically acclaimed by major magazines and newspapers. Click
the button below to read a sampling (in Acrobat format).
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