Alsatian cuisine
Time-honored recipes from Alsace's kitchens
Classic dishes, seasonal baking, and the pantry and garden logic behind them, explained step by step.
Specialty one
Choucroute garnie
Sauerkraut is slowly cooked with juniper, bay and white wine, then served with several cuts of pork. Prepare the cabbage the day before so it relaxes and deepens in flavor.
Specialty two
Baeckeoffe
Marinated beef, pork and lamb layered with potatoes and onions, sealed in a dish and baked slowly. The marinade in white wine does most of the work, so the oven needs little attention.
Seasonal baking
Tarte flambée and the seasonal kitchen
Tarte flambée is a thin dough spread with crème fraîche, onions and lardons, baked very hot. Its simplicity depends on the quality of each ingredient and on a fast, high oven.
Historically, Alsatian kitchens balanced pantry preservation, such as pickling, salting and smoking, with fresh vegetables from the garden in each season. Cooking follows what is available, and that rhythm still shapes family tables.
Technique first: rest the dough, keep the cream cool, and slice onions evenly so they cook at the same pace. Each step has a clear purpose, which makes the result repeatable at home.
Table traditions favor sharing large dishes at a common table, with bread and a simple salad alongside the main course.