14 January 2020

3 hours (or less) from Paris - Tasting Alsace #2


Because of Alsace's history its cuisine teeters somewhere between traditional German and French. Sauerkraut, choucroute in French, is king. When garnished with selected cuts of pork and sausages from Strasbourg, it is the region's signature dish.

Above: a memorable choucroute garnie; a refreshing salad; Alsatian wine (not shown: 7-hour beer-braised pork knuckle atop more choucroute)

 Below: crème brulée alight with Grand Marnier; wood oven extra thin crust flammeküche (topping: crème fraîche, onions, lardons, sprinkling of cumin seeds); view from a bridge



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