Alsace

PGI Fruit & vegetables Asperges d'Alsace The queen of the Alsatian spring — a noble vegetable cultivated beneath sandy mounds since 1873, which… Traditional dishes Baeckeoffe On Sunday mornings, the housewives of Alsace would leave their terrine at the baker's oven, sealed with… Cheeses Bargkass High on the Route des Crêtes, where Vosgienne cows graze amongst bilberry bushes and the chaumes… Pastries & bread Berawecka A dense loaf of dried and candied fruit, barely held together by a veil of dough, sliced thin like a… Cheeses Bibeleskaes The "little chicks' cheese" — fromage blanc whipped with cream, garlic, shallot and chives — served with… Traditional dishes Bouchée à la reine Born at the court of Versailles in the hands of an Alsatian pastry chef, bouchée à la reine has spanned… Pastries & bread Bredele As Christmas approaches, every Alsatian kitchen fills with the scent of cinnamon, aniseed and browned… Pastries & bread Bretzel alsacien A twist of glossy dough, sprinkled with coarse salt, with a mahogany-brown crust and a soft crumb — the… Traditional dishes Carpe frite du Sundgau In the Sundgau, in southern Alsace, carp is cut into steaks, rolled in semolina and plunged into boiling… Charcuterie Cervelas obernois Slit crosswise, stuffed with melted gruyère and wrapped in a slice of crisp bacon — cervelas obernois is… PGI Fruit & vegetables Choucroute d'Alsace Cabbage, salt, time — and a thousand-year-old savoir-faire that has made Alsace the European capital of… Cheeses Cœur de Massif Born from a handful of farmers determined to save their breed and their mountain, Cœur de Massif is as… Spices & condiments Confiture de quetsches d'Alsace An emblematic fruit of Alsatian orchards, every autumn the quetsche is transformed into a… Label RougePGI Dairy & eggs Crème fraîche fluide d'Alsace The white gold of Alsace, gathered at the earliest from the daily milkings, free from starter cultures… Traditional dishes Dampfnudle “Sie rufe schun” — “they are calling already”, as they used to say in Alsatian in the kitchens of the… Traditional dishes Flammekueche A thin bread dough base, crème fraîche, onions, lardons — and fire licking the dough in a wood-fired… Charcuterie Foie gras d'Alsace A goose or duck liver brimming with mellow sweetness, the legacy of a centuries-old tradition that made… Pastries & bread Käsekuchen Lighter than an American cheesecake, richer than a simple tart — Käsekuchen has been the pride of… Charcuterie Kassler d'Alsace A pork loin cured in brine and slowly smoked over Vosges beechwood — tender, golden, fragrant. Kassler… Charcuterie Knack d'Alsace A bite, a resounding 'knack': the Alsatian sausage is recognised as much by the ear as by the palate.… Pastries & bread Kougelhopf A crown-shaped brioche, open-crumbed and scented with kirsch, studded with almonds — Alsace's… Pastries & bread Leckerlies d'Alsace A dense square of honey and spices, almonds and candied citrus peel, beneath a pearlescent glaze or… Pastries & bread Linzertorte Beneath its golden lattice, the Linzertorte tells of a crossing of paths between Linz and the Sundgau… Pastries & bread Mannele Every 6 December, on Alsatian windowsills, a warm little brioche man awaits well-behaved children — the… PGI Spices & condiments Miels d'Alsace From the Vosges fir forests to the acacia fields of the foothills, six honey crus with distinct… Spices & condiments Moutarde d'Alsace Less timid than brown bread, more delicate than the Dijon of Bourgogne — moutarde d'Alsace is the liquid… AOCPDO Cheeses Munster / Munster-Géromé A cheese with an orange-tinted rind and a powerful aroma, born in the valleys of the Vosges — a living… Pastries & bread Osterlammele Three ingredients, a glazed earthenware mould from Soufflenheim, and spring returns: since the 16th… Pastries & bread Pain d'épices d'Alsace Dried fruit, spices, honey and citrus notes: at the heart of the Alsatian Christmas markets, pain… Charcuterie Palette à la diable d'Alsace In 1972, a pork butcher in the vallée de la Bruche had the idea of coating a pork shoulder blade with… PGI Grains & pulses Pâtes d'Alsace Seven fresh eggs per kilo of durum wheat semolina: the recipe for Alsatian pasta has not changed since… Charcuterie Presskopf Alsatian brawn: cuts of pork set in parsley-flecked jelly, the discreet pride of the charcuteries of the… PGI Fruit & vegetables Quetsche d'Alsace ‘At the end of summer, when mist veils the mornings, Alsatian orchards grow heavy with fruit as purple… Spices & condiments Raifort d'Alsace A pungent root imported almost clandestinely from Germany in the 1950s, which in the space of a few… Traditional dishes Roïgabrageldi Layers of potatoes, bacon and onions simmering for hours in a cast-iron pot — the main course of the… Traditional dishes Rossbif alsacien On the blackboards of winstubs, “rossbif” has never been roast beef: in Alsatian, “Ross” means horse… Spices & condiments Safran d'Alsace A few thousand flowers gathered at dawn on an October morning, in the silence of the Alsatian hillsides… Pastries & bread Schneckekueche A spiral-rolled brioche dough, sliced into little golden snails filled with almonds — the cake to share… Cheeses Siesskas ‘Sweet cheese’ in the Alsatian dialect: the day’s fresh fromage blanc, simply drizzled with kirsch… Pastries & bread Le Stollen Every winter, from the very first frosts of Advent, the scent of melted butter and candied fruit wafts… Pastries & bread Streusel alsacien A golden, crisp crumble atop a soft brioche — the Sunday breakfast that every bakery in Alsace knows by… Fruit & vegetables Süeri Bohne In the cellars of Alsace Bossue, a stoneware pot and a pressing stone: the secret of a bean turned sour… Fruit & vegetables Süri Rüewe The discreet shadow of choucroute — a salt-fermented white turnip, as ancient as choucroute itself but… Traditional dishes Tourte des Hautes Vosges Beneath a golden crust, the Vosges mountains in a single bite: melting potatoes, oozing Munster and… Drinks Vin chaud d'Alsace On Place du Beffroi in Obernai, no one stops at any other stall before tasting from the winegrowers'… PGI Meat Volailles d'Alsace Beneath the grey skies of the Vosges, Alsatian free-range hens peck at barley and maize — poultry fed…