Alsace, bordered on the east by Germany and on the west by the Vosges mountain range, is a unique, diverse region of France. The beautiful land here is perfect for growing the excellent grains that make the remarkable breads the region is famous for. It is also ideal for growing the only hops in France, thus making Alsace the only region to brew beer.

Foie Gras – literally “fat liver” – is native to this part of France. A rich, succulent dish, foie gras is often incorporated into patés and other dishes. Geese and ducks are force-fed grains to render a fatty, flavorful liver. It is a highly sought-after delicacy.

choucroute garnie, a dish of stewed cabbage and sausage
The German influence here goes beyond the local beer. French sauerkraut, choucroute, and pork and beef sausages are popular menu items in Alsace. Choucroute is similar to sauerkraut except that it is always cooked in wine.
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a river in Lorraine            
  Lorraine, Alsace’s neighbor to the west, shares many similarities of Alsace. Lush greenery and plentiful wildlife makes for a cuisine filled with fresh and cured pork and beef and many vegetables. Wild and farmed orchards yield beautiful fruits almost year-round.
  Lorraine is home to the quiche, an egg pie that incorporates different ingredients. Quiche Lorraine is one of the most well-known French dishes, and it integrates bacon, onions and Swiss cheese, ingredients that are popular and readily available here.

quiche lorraine
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