Sauerkraut, juniper berries, and pork? Yum, it sounds like great German food. But look closer… This is the cuisine of northeastern France!
Cultural Influences
Germany and France alternated ruling the area of Alsace-Lorraine for several centuries. Over time, Germany’s influence on traditional French dishes became apparent. Alsatians and Lorrainers have become masters of pickling, smoking meats, and packing sausages. They place a high importance on the impeccable quality of their rustic food products.
German Flavors
The traditional German ingredients of marinated meat and vegetables are stewed to make the delicious and flavorful Baeckeoffe. Robust sausage and pickled cabbage (sauerkraut or choucroute) pair up to make Choucroute Alsacienne. German influence is even apparent in the flavor of the local wine, the intricacies of which can be closely compared to classic Rhines.
Famous Dishes
Two local dishes are world-renowned. The Alsatian culinary claim to fame is Foie Gras, a light, flavorful pate of duck or goose liver. Quiche Lorraine, a rich egg pie, hails from the Lorrainers. Munster-Gerome cheese hails from both areas of the region, and is best displayed with the simple, yet hearty, presentation of en robe des champs (potatoes boiled with their skins) and cumin seeds on the side.
