Alsatian Cuisine

Samantha Here: Three times a day for a total of six hours (or more), we engage in one of the most important aspects of French living: eating. Having spent time in other parts of France, I can tell you that traditional Alsatian food is quite different than traditional French food and has its own flare and delicacies. We’ve eaten plates of white asparagus (in season now), boards of tarte flambée (thin pizza with créme fraiche, cured ham, and onions), bowls of choucroute (sauerkraut often served with sausage, ham, or fish), and much more. Here are a few photos to whet your appetite.

Medallions of camembert battered and fried

Chicken with morel mushrooms in a cream sauce

Pastry filled with raspberries and chantilly, topped with a honey dome and garnished with an exotic fruit much like a cherry

Salad with goat cheese toast "buttons"

Griottine cherries marinated in liqueur

Chocolate and banana profiteroles

Haddock baked with a pistacio crust, herbed tomato filling, and surrounded by a sea of pea sauce

Veal in brown sauce with carrots, hashed potatoe point, and green beans

Layered lemon and cassis cake topped with gelatin, fresh fruit, and wafer

Seared scallops with risotto

Chocolate cake with raspberry sorbet

Asparagus soup

Tarte Flambée with asparagus

Asparagus with cured ham

Parfait with layers of chantilly, strawberries, rhubarb, and chocolate shavings

2011

04/21

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