Don’t get fooled by the title, dear reader, you’re indeed on the English section of the Campus France blog. For my first entry as ambassador, I wanted to present the gastronomy of one of the French regions: Alsace.
Why this one? Because, contrary to the clichés foreigners often have about France, the signature food from Alsace is not snails or frog legs. And not even croissants, baguette or éclairs.
Before unveiling just a handful of Alsace specialities, I’d like to remind that the Alsace region, by its location and history, has always been a melting pot. A melting pot of people, languages and of course… food. And the roots of food tradition from this Eastern region dig deep in Germanic culture. A word of warning for vegan food enthusiasts: the base ingredient is often pork.
And now, let me show you a brief selection of the most iconic Alsatian recipes:
- Tarte flambée, a.k.a. flammekueche
The Alsatian cousin of the world-famous pizza, the tarte flambée (litteraly “flame tart”), is a real treat for the tongue. The classic version has a thin crust covered with soured cream, onions and lardons (cubes of fatty bacon) cooked in a bread oven.
But my own personal favourite is without a doubt the version with grilled munster, a typical Alsatian cheese with Protected Designation of Origin.