Alsatian Meal
We’re lucky to live in a town just minutes away from both France and Germany. Particularly in France, we are so close to Alsace, a strange region which has been alternatively French or German so many times. Culinary-speaking though, Alsace is an important wine region, producing those flowery and tropical-fruits flavoured wines and, if I remember reading it correctly, the origin of Foie-Gras, a delicacy made from enlarged duck livers.
A typical Alsatian meal looks like the picture below: a bottle of Alsatian wine, a dozen of escargot (technically a Burgundian dish but Burgundy is really 2-3 hours away from Alsace), Foie Gras with apples (the more common form is the Pate), and Choucroute alsacienne (sauerkraut with bacon, ham, and sausages).
Also typical but not in the picture is Flammeküche which somewhat resembles a very thin pizza and Roasted or Boiled Pork Knuckle (also to be had with sauerkraut and a dollop of mustard).
There are many excellent restaurants in the area I am sure but our favourite is Restaurant Bartholdi in Colmar (2, rue des Boulangers 68000 Colmar, Tel: 03 89 41 07 74.) The sauerkraut is the perfect balance of tartness and richness (not like the toxic sourish stuff you get from the bag), the sausages well-made, and the foie-gras the perfect treatment.
V, the wine serving bottle in the leftmost picture is interesting
V: It’s a usual serving vessel for wine. Even if it’s only for a glass.
Comment by Benny — 3 November 2008 @ 8:35 am
Foie gras with apples - such a wonderful combination! I’ve heard rumblings of fabulous christmas markets in Alsace…is it true, and if so, any tips on which to visit?
V: The mother of all christmas markets in Alsace is in Strasbourg
. It’s beautiful, with numerous little wooden booths selling christmas items and food wrapped around the famous cathedral.
PS: You gave excellent recommendations for London! I’m going to write a separate thank-you note to you.
Comment by gastroanthropologist — 5 November 2008 @ 7:21 am