Pork is an important meat in Alsace and the pig is known as le seigneur cochon (the noble pig). A type of stew called baeckeoffe ("baker's oven") is initially prepared at home with pork, mutton, beef and vegetables being marinated in wine for two days then put between layers of potato and taken to the baker's to be cooked. Choucroute alsacienne is sauerkraut (aromatic pickled cabbage) and is served hot with sausage, pork or ham, and a local beer or glass of wine. Flammeküche, or what is called tarte flambée in French, is pastry filled with cream, onions, cheese, mushrooms and bacon. A vegetarian alternative to this is zweibelküche or tarte à l'oignon, which is an onion tart. Tourte is a pie containing ham, bacon or ground pork with eggs and leeks.
For a couple of weeks in late May, asparagus (asperges), are available and the Alsatian variety are sought after all over France. Another delicacy from Alsace is fois gras, and this kind is heavily in competition with the fois gras from southwest France.
Fish is cooked in a variety of ways, notably with Riesling wine. Such
Alsace is also renowned for its patisseries, including the kougelhopf, a sultana and almond ribbed moulded dome-shaped cakes, or the tarte alsacienne, a custard tart with local fruits such as quetsches (plums). Birewecks are made with dried fruit that has been marinated in kirsch.
Kirsch is to cherries what cognac is to grapes and there are lots of different kinds of fruit brandies available to round off you meal in Alsace.
