grand_est_cuisine
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| + | ====== Grand Est cuisine ====== | ||
| + | ==== Choucroute Garnie à l’Alsacienne ==== | ||
| + | The flagship dish of Alsace: a mound of fermented cabbage (choucroute) cooked with white wine, served with a parade of smoked sausages, pork belly, knuckles, and sometimes fish. A meal for the ages — and for many stomachs. [([[https:// | ||
| + | |||
| + | ==== Tarte Flambée (Flammekueche) ==== | ||
| + | Often described as “Alsatian pizza,” it’s a thin, crispy crust topped with crème fraîche, onions, and lardons — sometimes with cheese or mushrooms. Light but loaded with flavor. [([[https:// | ||
| + | |||
| + | ==== Baeckeoffe ==== | ||
| + | A hearty meat-and-potato stew (lamb, pork, beef) marinated in white wine and baked slowly in a sealed ceramic pot. Traditionally prepared on Mondays while people did their laundry! [([[https:// | ||
| + | |||
| + | ==== Quiche Lorraine ==== | ||
| + | The iconic egg-and-cream tart from Lorraine, filled with smoked bacon (lardons) and sometimes cheese (though purists may object!). Creamy, crispy, and timeless. [([[https:// | ||
| + | |||
| + | ==== Fleischschnacka ==== | ||
| + | Literally “meat snails” — a rolled pasta dough filled with minced meat, sliced into spirals, and pan-seared then poached in broth. Alsatian ravioli, but make it dramatic. [([[https:// | ||
| + | |||
| + | ==== Salade Vosgienne ==== | ||
| + | A warm salad with potatoes, lardons, and poached egg, dressed with vinaigrette and often served on frisée or curly endive. Rustic yet refined. [([[http:// | ||
| + | |||
| + | ==== Pâté Lorrain ==== | ||
| + | Puff pastry filled with marinated pork or veal, seasoned with white wine, shallots, and herbs. Served hot or cold — a picnic staple in Lorraine. [([[https:// | ||
| + | |||
| + | ==== Galette de Pommes de Terre Vosgienne ==== | ||
| + | A crispy potato cake from the Vosges mountains, sometimes stuffed with cheese or served with crème fraîche. Mountain fuel at its tastiest. [([[https:// | ||
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| + | ==== Truite au Riesling ==== | ||
| + | Trout cooked in dry Riesling wine, with cream, shallots, and parsley. A light and elegant dish that showcases the region’s signature grape. [([[https:// | ||
| + | |||
| + | ==== Tourte Vosgienne ==== | ||
| + | A double-crusted pie filled with chopped meat, mushrooms, and béchamel sauce — golden, flaky, and utterly satisfying. [([[https:// | ||
| + | |||
| + | ==== Coq au Riesling ==== | ||
| + | A local twist on coq au vin: chicken cooked in Riesling, with mushrooms and cream, instead of red wine. Bright and deeply flavorful. [([[https:// | ||
| + | |||
| + | ==== Pain d’Épices de Reims ==== | ||
| + | A honey spice bread, dense and aromatic with anise, cloves, and cinnamon — perfect with butter, foie gras, or cheese. [([[https:// | ||
| + | |||
| + | ==== Munster au Cumin ==== | ||
| + | This pungent washed-rind cheese from Alsace is sometimes seasoned with cumin seeds and eaten warm with boiled potatoes. Funky and fabulous. [([[https:// | ||
| + | |||
| + | ==== Knack d’Alsace ==== | ||
| + | These are thin smoked sausages with a signature “snap” (hence the name). Typically eaten with mustard and sauerkraut or as street food. [([[https:// | ||
| + | |||
| + | ==== Tarte à la Mirabelle ==== | ||
| + | A fragrant tart made with mirabelle plums, a golden fruit native to Lorraine. Sweet, tart, and utterly regional — only available at the right time of year. [([[https:// | ||
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| + | {{tag> | ||
grand_est_cuisine.txt · Last modified: 2025/07/16 01:26 by aga