Alsatian gastronomy - Wikivoyage, the free collaborative travel and tourism guide - Gastronomie alsacienne — Wikivoyage, le guide de voyage et de tourisme collaboratif gratuit

Alsatian gastronomy
The real Alsatian sauerkraut
Information
Country	France
Region	Alsace
Unmissable	*
Location
48 ° 17 ′ 39 ″ N 7 ° 25 ′ 17 ″ E
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The Alsatian gastronomy is the testimony of the flavors, the know-how and the terroir ofAlsace in the east of the France.

• Departments: Bas-Rhin - Haut-Rhin

Ranking

Information: Assessment and classification for the identification, quality and origin of agro-food products.

• Controlled designation of origin (AOC)  
• Protected designation of origin (PDO)  (last update May 2020)
  • Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists  
• Protected Geographical Indication (IGP)  (last update May 2020)
  • Details of IGP by maps and by INAO (National Institute of Origin and Quality) lists  
• Traditional specialty guaranteed (STG)  (last update May 2020)
• Organic farming (AB)  (last update May 2020)
• Red Label  (last update May 2020)

• We frequently find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.

Cold cuts and meats

AOC - AOP - IGP products

• Poultry from Alsace IGP (1996) - Label rouge  (last update May 2020)

Condiments, herbs, oils and vegetables

AOC - AOP - IGP products

• Alsace flower honey (2005)  (last update May 2020)
• Alsace chestnut honey (2005)  (last update May 2020)
• Linden honey from Alsace IGP (2005)  (last update May 2020)
• Alsace forest honey IGP (2005)  (last update May 2020)
• Acacia honey from Alsace IGP (2005)  (last update May 2020)
• Alsace fir honey IGP (2005)  (last update May 2020)

Prepared dishes and / or specialties

AOC - AOP - IGP products

• Sauerkraut from Alsace IGP (2018)  – It is the regional dish par excellence and whose first written references date back to XV^e century. It is obtained by natural fermentation of selected varieties of cabbage. Cold, it is eaten in a salad. When consumed hot, it is accompanied either by meat, cold meats and potatoes or by fish and seafood. (last update Feb. 2018)
• Pasta from Alsace IGP  (last update May 2020)

Others products

• Baeckeoffe  – A kind of hotpot with potatoes and pork, beef and mutton. (last update Feb. 2018)
• Flammekueche  – Tarte flambée, rather present in the Bas-Rhin (last update Feb. 2018)

Fish, seafood, crustaceans and molluscs

• Fried carp  – Southern Alsatian specialty named the Sundgau. (last update Feb. 2018)

Cheeses and dairy products

Cheese

AOC - AOP - IGP products

• Munster AOC (1969) - AOP (1996) (Munster-Gerome)  (last update May 2020)

Others products

Dairy products

AOC - AOP - IGP products

• Liquid fresh cream from Alsace IGP - Label rouge  (last update May 2020)

Others products

Breads, desserts, fruits, jams, sweets and sweets

Breads

• Pretzel  (last update Feb. 2018)

Desserts

• Kougelhopf  – sweet or savory brioche, with brewer's yeast, baked in a specially shaped mold (last update Feb. 2018)

Fruits, jams

Confectionery

Drinks, wines and spirits

• Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink only in moderation.

Waters

• Celtic Niederbronn-les-Bains (last updated Oct 2017)

Various drinks

• Alsace beer  – Alsace provides more than the motivation for national production: Heineken, Fischer, Kronenbourg (last update Feb. 2018)

Aperitifs, digestives, liqueurs and spirits

AOC - AOP - IGP products

• Marc d'Alsace Gewurztraminer AOC (2009) - IGP (Marc d'Alsace)  (last update May 2020)

Others products

• Spirits  (last updated Oct 2017)
• Liqueurs  (last updated Oct 2017)

Wines

• Alsace vineyard  – Appellation of grape varieties: Chasselas, Gewurztraminer, Klevener, Muscat, Pinot, Pinot Gris, Pinot Noir, Riesling, Sylvaner in AOC Alsace. See also AOC ofAlsace Grands Crus and Crémant d'Alsace AOC. Mostly soft or syrupy whites, they can be <<vendanges tardives>> or from <<sélections de grains nobles>>. (last update Feb. 2018)

Local gastronomy

And don't forget that each region has its specialties!

• Gastronomy of the North of France:
  • Gastronomy of Nord-Pas-de-Calais - Picardy gastronomy - Gastronomy of Île-de-France
• Gastronomy of Eastern France:
  • Alsatian gastronomy - Champagne gastronomy - Lorraine gastronomy - Burgundy gastronomy - Franche-Comté gastronomy
• Gastronomy of the West of France:
  • Norman gastronomy - Breton gastronomy - Gastronomy of Pays de la Loire - Gastronomy of the Center-Val de Loire
• Gastronomy of the Center-East of France:
  • Auvergne gastronomy - Rhône-Alpes gastronomy
• Gastronomy of the South and South-East of France:
  • Gastronomy of Midi-Pyrénées -Gastronomy of Languedoc-Roussillon - Gastronomy of Provence-Alpes-Côte d'Azur - Corsican gastronomy
• Gastronomy of South West France:
  • Aquitaine gastronomy - Gastronomy of Poitou-Charentes - Limousin gastronomy