Alsatian cuisine incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer.
Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens.
Traditional dishes include baeckeoffe, flammekueche, choucroute, cordon bleu, Vol-au-vent, spaetzle, fleischnacka and bretzel. The region's version of coq au vin is coq au Riesling. Sou...
