CULINARY TOUR DE FRANCE – GRAND EST – (ALSACE)
The Grand Est is an administrative region located in the north-east of France. It replaced three former administrative regions, Alsace, Champagne-Ardenne and Lorraine.
But let’s go for now in Alsace which is the smallest region in France, divided into two departments, the Bas Rhin and the Haut Rhin. Its capital is Strasbourg.
Alsace is mainly a plain, formed following the collapse of the tectonic zone located between the Vosges and the Black Forest. Alsace had then been shaped over time by the Rhine which flows in the center of the plain formed.
The culinary specialities I will propose you today are :
* pork filet mignon with Munster,
* flammenkueche,
* Alsatian wine.
Munster cheese is definitely linked with Alsace! From the 7th century, the monks of the Monasterium Confluentès, in the valley of Munster, made cheese to preserve the milk and feed the large population that crowded near the monastery.
Find the recipe : Spaetzle with Munster Here
Who does not know the Flàmmeküeche? The pie which means “blaze”. Which appears to have been one of the typical products of the Celto-Romano-Germanic civilization. Around 3000 BC, the peasants who populated the plain between the Vosges and the Rhine used clay dishes to cook their kind of pies with wild onions and placed them in the middle of a campfire.
Find the recipe : Flàmmeküeche Here
We cannot navigate through Alsace without talking about its famous
wine! The viticulture was born following the Roman invasion in the
1st century BC and more precisely in the Vosges hills.
But the golden age of the vine in Alsace occurred in the 16th century,
due to good weather conditions which led to perfect harvests…
Find the recipe : Alsatian mulled wine Here
