Alsace

Tarte flambée (Alsatian Flammekueche or flammkuchen): A thin crusty dough filled with only few ingredients that are cream, onions and bacon, all of which are a common sight in this region of France. The flammkuchen was initially prepared by German farmers' wives and oven baked just after the bread, using the remaining dough and benefiting from the heat in the oven. But the well-known Flammekueche is now cooked throughout both Germany and France.

Choucroute (Alsace Sauerkraut): Originally prepared with potatoes and pickled sour cabbage - that could be marinated in regional white wine. The traditional recipe includes sausages, bacon, ham, and smoked meats.

Baeckeoffe Meat Stew: In the Alsatian dialect, Baeckeoffe means "baker's oven". Originally based on marinated vegetables and meats - pork, mutton and/ or beef - and usually served in an authentic terracotta casserole. After having marinated overnight, the Baeckeoffe used to be taken to the baker's to be oven baked for several hours. According to the tradition, meats have to be arranged between layers of potatoes. This ancient stew recipe is no longer used; Chefs of the Alsace region of France now prefer cooking the lamb, pork and beef directly in tasty white wine.

Munster Cheese

Kougelhopf Pudding

Apple Strudel Dessert