ADT - Tourisme en Alsace

A to Z of gastronomy in Alsace

A

“Agneau pascal” : see Oschterlämmele

Anisbredle

Aniseed cookies – one of the oldest recipes for Christmas cookies (bredle)

Asperge (als : Sparichle)

Asparagus has been cultivated in Alsace since the 16th century. Traditionally served with 3 sauces (mayonnaise, French dressing and hollandaise) and ham, asparagus is eaten with your fingers in April and May in the company of family and friends!

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B

Bäckeoffe

Casserole with potatoes and three different types of meat marinated in white wine and traditionally baked in a terrine in the baker's oven

Bargkas

Hard cheese to be savoured raw or cooked (raclette, cheese toppings)

Beignets de Carnaval : see „Fastnachtskueschle“

Berewecke

Christmas bread made with dried pears and fruit, left to dry out for a long time

Bibeleskäs

Soft white cheese garnished with herbs and served with sauté potatoes or jacket potatoes

Bienenstich

Honey cake with a French custard filling

Bretzel

Pretzel made of bread in the shape of crossed arms dating back to the 12th century. The crust is sprinkled with coThe regional version of bread and butter puddingoking salt. It is the symbol used for Alsatian bakeries and the shape is symbolic in itself as you can see the sun 3 times through it.

Bettelmann

The regional version of bread and butter pudding

Bouchée à la reine

The regional version of vol-au-vent

Bredle

Christmas cookies – of which there are a thousand and one varieties

Buttemuess

Rose hip jam

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C

Carpe frite

Fried carp served with mayonnaise and lemon – speciality of the Sundgau region…

Cervelas

Small pork sausage (saveloy)

Charcuterie: see Cervelas, Knack, Pâté en croûte, Presskopf – en outre

Bierwurscht : "Beer" sausage, seasoned with mustard seeds – Brotwurscht : A white sausage that can be fried or poached - Blüetwurscht : black pudding – Fleischwurscht : sausage similar to a saveloy – Jambonwurscht : Ham sausage - Landjäger : « gendarme », A dry salami sausage with rectangular sides - Lard (als : Burespeck) : Country-style smoked bacon – Lewerwurscht : Liver sausage spread – Metwurscht : A sausage spread made with raw pork and beef - Schwarzwurscht : A black sausage with lard

Choucroute (als: Sürkrüt)

This form of pickled cabbage (sauerkraut) is finely sliced and fermented. 75% of French production comes from Alsace. Choucroute garnie is sauerkraut cooked in white wine with a selection of salted and smoked meats, pork meats and potatoes. Pork is the most commonly used meat, but goose is also used, as is fish.

Chou rouge (als : Rotkrüt

Red cabbage cooked with apples and sweet chestnuts

Civet de lièvre see Hasepfeffer

Coq au riesling

Cock deglazed with Riesling wine, served with a creamy sauce and spaetzle or noodles

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D

Dampfnüdle

Dumplings made with leavened dough and cooked in a casserole

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E

Escargots (als : Schneke)

Snails: in Alsace snails are seasoned with garlic and parsley

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F

Fastnachtkueschle

Carnival doughnuts come in around 20 different varieties, including with apples, jam and elderflower

Foie gras (als : Ganzlewer)

Foie gras comes in loaves, terrines and more rarely in pie form, which earned the Strasbourg version of foie gras its reputation at the end of the 18th century thanks to Jean-Pierre Clause, the chef and pastry cook of Maréchal de Contades. In fact, geese have been force-fed since the days of Ancient Egypt and this practice was then continued for a long time by the Jews living in Central Europe. Foie gras can be served fresh, cold or pan-tossed on all festive occasions

Flammekueche

A dish with a dough base topped with a mixture of cream, soft white cheese, bacon chunks and onions. You eat it with your fingers! Baked in a baker's oven, it was traditionally made on the days when bread was baked at the farms. You can also try the sweet versions with apple, plum and cinnamon toppings

Fleischschneke

Meat balls

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G

Galettes de pommes de terre : see Grumbeerekiechle

Griesknepfle

Semolina quenelles

Grumbeerekiechle (ou - dätchala)

Potato pancakes made with grated potatoes

Grumbeereknepfle

Potato quenelles

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H

Harengs (als : Häri)

Rolled herring filets (rollmops) fried in a vinegar or cream sauce and served with potatoes (see: Matjes)

Hasepfeffer

Jugged hare marinated in red wine

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J

Jambonneau, jarret : see Wädele

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K

Kassler

Smoked pork loin or fillet served either hot or cold

Knack (als : Werschtle)

The Strasbourg version of a frankfurter always comes in pairs

Kougelhopf (als : Kugelhopf)

Leavened dough shaped in a special cake mould – a ribbed and scalloped conical form which is hollow at the top end and is the symbol of Alsace. The ingredients for the sweet version include dried raisins and whole almonds, while bacon chunks and walnuts are ingredients in the savoury version

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L

Lebkueche

Flat spice bread cut into a variety of shapes (tongues, hearts etc.)

Lewerknepfle

Liver quenelles

Linzertorte

Linzer torte of Austrian origin filled with raspberry jam and topped with strips of pastry

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M

Männele

Brioche shaped like a little man traditionally eaten on St Nicholas' Day (6th December)

Matjes

Herring fillets in cream (with onion and apple) served with potatoes

Munster

Munster cheese – a matured, soft cheese.

Matelote

A fish stew with a selection of freshwater fish steaks served with a creamy Riesling sauce and noodles

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N

Navet salé : see Süri rüewa

Nouilles (als : Nudeln)

Typical Alsace noodles are made with lots of eggs

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O

Oie

Goose is cooked in many ways – Roasted for St. Martins' Day (11th November) with cabbage and sweet chestnuts (als : Martinsganz) – Stuffed neck of goose served either hot or cold – Soup made from goose giblets and vegetables prepared in winter when the fat geese are butchered

Oschterlämmele

Paschal lamb – a lamb-shaped

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P

Palette : see Schifele

Pâté en croûte

A pie made with pork and/or veal marinated in white wine and served with raw vegetable salads

Petits gâteaux de Noël : see Bredle

Pot-au-feu (als : Suppefleisch)

After sauerkraut, pot au feu (beef stew) is one of the oldest dishes in Alsace. This typical Sunday lunch is sometimes served with horseradish sauce and raw vegetable salads. The first bowl consists of just the broth with tiny bone-marrow dumplings (als: Marigknepfle).

Presskopf

Pork brawn in jelly

Pfluta

Potato and leek quenelles

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Q

Quenelles : see lewerknepfle

Quetsche

Dark plum typical of Alsace – used to make tarts and jam – or distilled as eau de vie

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R

Roïgabrageldi

Potatoes steamed with onions and bacon, a typical farm dish from the Upper Vosges

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S

Salade mixte 

Mixed salad with saveloy sausages and gruyere cheese served with a tasty French dressing

Salade de pommes de terre (als : Grumbeeresalad ou Hartäpfelsalat)

Potato salad

Salade de pot au feu

Pot au feu salad – a salad prepared with stew meat

Saucisse de Strasbourg : see Knack

Schifele

Smoked shoulder of ham

Schnekekueche

Made up of snail-shaped coils of leavened dough set in a circular shape and filled with ground almonds and hazelnuts

Spätzle

Traditional pasta that looks like shredded noodles

Springerle

Christmas cakes baked in finely sculpted moulds

Stolle

Christmas brioche (Chrischtstolle) or small brioches shaped liked ecclesiastic hats

Streusselkueche

Cake made with leavened dough, sprinkled with a mixture of curdled butter, sugar, flour and cinnamon

Strudel aux pommes

Apple strudel made from rolled-out pastry with a filling of apples, dried raisons, almonds and spices – another dish inherited from Austria

Sübrot (ou Süweckle)

Literally "penny bread" – a roll split and hollowed down the middle

Süri nierle

Finely chopped veal kidneys, pan fried and deglazed in vinegar

Süri rüewa

Fermented white turnips cut into strips and cooked like sauerkraut

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T

Tartes

bilberry tart, Käsküche cheese cake, rhubarb tart, with or without French custard or meringue), Quetschelkueche / plum tart sprinkled with cinnamon)

Tarte flambée : see Flammekueche

Tarte à l’oignon : see Ziwelkueche

Tomme « Prés du Ried »

Hard cheese from the Ried plain, only recently created to help preserve the meadows in the flood basin of the river Ill

Tourte

Meat pie called the "winegrower's pie" with flaky pastry and thinly sliced or minced meat. The more finely minced pie from Munster valley is an absolute must for the farm meals served in the farmhouse inns.

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V

Vacherin glacé

Round ice-cream cake with a meringue base and whipped cream

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W

Wädele

Small knuckle of ham. Shoulder of ham (may be caramelised)

Wihnachtsbredle : see Bredle

Wurscht :

Charcuterie

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Z

Ziwelkueche

Onion tart

Zopf

Plaited brioche

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