In northeast France, bordering Germany and Switzerland and just north of Italy lay the Alsace-Lorraine region. They have a flair for food here, but the cuisine is very German. Since the 17th century, it has been French, but it is the most ‘foreign’ province of France. Alsace takes its name from the river. Hot summers. Tough, cold winters. Mostly rural.
Cooking is not sophisticated. Hearty, local food. Lard is the fat. Pigs and goose eaten here. Heavy German cookery with French subtlety.
Alsace is the 3rd most important wine region, behind Bordeaux and Burgundy. Almost all the wine here is white. Wines here are taken from the grape, not the region, the only region in France like this. Fresh, fruity, all purpose wines.
They are famous here for eau de vie (water of life).
Lorraine is adjacent to and just west of Alsace. They are separated by mountains.
Important terms to know:
a l’alsacienne: designates the presence of choucroute (sauerkraut).
Choucroute: sauerkraut made in Alsace from a local variety of cabbage known as Chou Quintal.
Charcuterie: refers to the art of pork products, and a wide range of them exist in Alsace.
Knackwurst: 50% pork, 30% beef, 20% fresh pork fat, seasoned with salt and cumin and then smoked.
Liverwurst: sausage made with cooked, pureed liver.
Baeckeoffe (Baker’s oven): large chunks of lamb, beef, and pork marinated in Riesling and cooked with onions and potatoes (in the baker’s oven, where people would bring their food to the baker who would bake in his oven).
Zewelwai: onion custard tart.
Flammekueche: kind of pizza made with cottage cheese, cream, onion and bacon.
Kugelhopf: light yeast cake with raisins and covered with flaked almonds.
Spaetzle: similar to noodles; small curls of dough boiled and served with melted butter or fired golden in butter.
Muenster: Soft, ripened washed rind cow’s milk cheese with pungent smell.
Sylvaner: aged very well, light, called vin “passe-partout” meaning it goes with anything.
Riesling: wine of brilliant sweet/acid balance.
Eau de vie: water of life, distilled fruit.
> Kirsch: from cherries
> Mirabelle: from tiny, yellow plum
> Quetsche: from the large, violet plum
> Gratte-cul: from rose hip
> Framboise: from rasberries
LORRAINE:
Quiche: custard savory tart with bacon
Vittel and Contrexeville: natural, non-bubbly spring waters
Food from here is not for me. Get me back to the ‘real’ France!