The A to Z of gastronomy in Alsace
Bouchée à la Reine(als. Suppepaschtetle) :
The regional version of vol-au-vent.
Cervelas :
Small pork sausage (saveloy).
Choucroute (als. Sürkrüt) :
This form of pickled cabbage is finely sliced and fermented.
"Choucroute garnie" is sauerkraut cooked in white wine with a selection of salted and smoked meats, pork meats and potatoes. Pork is the most commonly used meat
Flammekueche :
A dish with a dough base topped with a mixture of cream, soft white cheese, bacon chunks and onions. You eat it with your fingers !
Lewerknepfle :
Liver quenelles .
Presskopf :
Pork brawn in jelly.
Schifele :
Smoked shoulder of ham .
Spätzle :
Traditional pasta that looks like shredded noodles .
Wädele :
Small knuckle or shoulder of ham .
