Alsace has an interesting food history as this region was under German rule, then French, then taken back to Germany and now it's French. Strasbourg is its capital and is seat of many international organisations and bodies. It's where France and Germany collide, and obviously Alsatian cuisine has flavours from both France and Germany.
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| Strasbourg - capital of Alsace |
You may have tasted Riesling white wine, eaten tarte flambee or sauerkraut (or choucroute in French?) Well, we have just cooked all these Alsatian specialities :)
Alsace regional menu:
Amuse bouche - tarte flambee (fromage blanc, onion, bacon), aka Flammkuchen
Starter - foie gras, apple puree in honey truffle oil, green apple, feta
Fish - sauerkraut with pike, dill beurre blanc sauce
Meat - roasted pigeon
Dessert - chocolate fondant, fromage blanc sorbet, kugelhopf
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| Tarte flambee - Flammkuchen |
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Foie gras, apple puree with truffle and honey
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| Fois gras preparation - seared and pressed |
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| Choucroute (sauerkraut) with fish (pike-perche), dill sauce, pumpkin puree |
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| Pigeon, rosti potatoes, almond cream, pigeon jus |
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| Chocolate fondant, fromage blanc sorbet (yogurt) |
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| Really fondant :) |
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| Kogelhopf - hybrid brioche-marble cake from Alsace |
The dishes were of course paired with wonderful Alsace white and red (both served chilled).
If you don't like Alsace wine, no worries. Alsace beer is nice, label "1664" by Kronenbourg, is probably the most consumed beer in France. A personal favourite is the white 1664 :)
My tummy is so happy after this tasting.
Happy weekend,
Maison Emil :)
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