The Regional Food of Alsace and Lorraine
The picturesque towns and villages of the neighbouring regions of Lorraine and Alsace make this part of France the perfect holiday spot for those who prefer to spend their days out exploring their surroundings rather than lying on a beach for a week or two. All that sightseeing can make you hungry, though, so it's a good job the region is also known for its excellent cuisine and wine. If you're staying in a gite Lorraine and Alsace offer countless chances to sample the local dishes in eateries ranging from tiny village cafes to high-end restaurants.
Alsace Cuisine
Alsace cuisine is unique in France and is heavily influenced by the fact that the region borders Germany. The most famous dish from the region is probably the local version of German sauerkraut, known here as choucroute. This pickled cabbage dish differs from the German in that it includes juniper berries and goose lard. Traditionally served with pork, it's becoming increasingly common to find it served alongside fish. On menus, a dish served with choucroute will be listed as "" l'alsacienne". Another popular dish on local menus is a rich hotpot known as baeckoffe. Consisting of layers of three meats and potato, this is cooked for several hours and is a hearty, satisfying dish.
Pastries are hugely popular in this part of France and most local fruits make it into the mouth-watering selections sold in the region's patisseries. Rhubarb, cherries and plums frequently appear in decadent pastries, sometimes underneath a light meringue topping. If you're staying in a gite Lorraine, it's well worth popping over to Alsace to sample these tasty treats.
Lorraine Cuisine
The most famous Lorraine dish has to be Quiche Lorraine, known over the world. A rich quiche consisting of eggs, cream and bacon, this is a staple of Lorraine cuisine and you won't find a better one than in this part of France. Hotpots also make an appearance on Lorraine menus, with Potte Lorraine the regional version of this classic dish. A tasty mix of ham or salted ham, smoked sausage, haricot beans, potatoes, leeks, onion and anything else that comes to hand, this is a traditionally cooked stew that will satisfy even the biggest appetites.
Lorraine pptt is another regional specialty and is widely available at the delicatessens of the area. Usually served with a simple green salad and eaten as a starter, Lorraine pptt consists of pork and veal contained within a layer of puff pastry. The meat is soaked in wine, shallots and herbs before cooking and it's this which gives the pptt its distinctive flavour.