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> Discovering Alsace > Wine and gastronomy > Gastronomy
Gastronomy
Beverages
Alsace has a well-established reputation for its brewing know-how. But, thanks to its many orchards, Alsace also makes many types of brandy. And as for mineral water, Alsace exports it all across France.
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Fish
Trout and pike in the Vosges valleys, fried carp in the Sundgau, fish stew in the Ried ... Alsace is a region that loves its fish! The region boasts a wide variety of river fish.
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Bread
Bread has always been a staple of the Alsatian diet, which explains why bakeries here offer so many different types of bread. Cumin seed, walnut, poppy seed bread... there are so many kinds to choose from!
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Munster cheese
Of course, the most typical cheese of Alsace is Munster cheese. This cheese comes from the valley that gave it its name. It is a round cheese; soft inside with an orange skin. Its distinctive odour and sharp taste have made its reputation.
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Kugelhopf
Legend has it that the recipe for this brioche and the shape of the mould were given to a potter of Ribeauvillé by the name of Kugel, by the Three Kings, whom he welcomed with hospitality.
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Wild game
Local hunting laws have ensured optimal management of game populations; hence, Alsace is a region that consumes a great deal of wild game: deer, roe deer, wild boar etc.
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Foie gras
The foie gras of Alsace is the most refined dish of Alsatian gastronomy. It owes its reputation to the foie gras pâté created by Jean Pierre Clause, the cook of the military governor of Strasbourg, in 1778.
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Flammekuche
In the 18th and 19th centuries, the tarte flambée was made in the Kochersberg region for the lunchtime meal. This rectangle of bread dough, topped with cream, onions and bacon, is very popular today.
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Sauerkraut
Amongst the regional specialities that have made Alsatian cooking famous, sauerkraut is, without a doubt, the most well-known. Finely chopped, sour and crunchy, sauerkraut is a real delight.
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Cold meat
Alsace is one of the most famous French regions for the variety of its cold meat. One of the most typical specialities is the “knack”, which, when said aloud, evokes the sound of the sausage crunching in your mouth.
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Pretzels
Some say that pretzels, which are truly emblematic of traditional Alsatian baking, were invented by a baker from Ingwiller. This crunchy biscuit, made from dough poached in water, is very popular.
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