Food tips you can trust
Famous Lorraine dishes
Known around the world:
A flaky open-faced pastry tart filled with a bacon-and-cheese flavored custard
Famous Alsatian preparation
Alsace's most acclaimed specialty:
Delicate and light textured goose liver.
Well-known shared entrees
Both Alsace and Lorraine serve:
A sauerkraut, pork, and sausage casserole.
Coq au Riesling
Chicken in white wine sauce
Be it white or red, cabbage is the most popular regional vegetable and is more often than not pickled into choucroute (sauerkraut), sometimes flavored with juniper berries. Other beloved vegetables include the potato and, in season, asparagus.
Both regions enjoy a variety of tasty freshwater fish such as trout, carp, and pike caught in the cool streams and lakes nearby.
Both provinces boast of a rich supply of shops selling excellent cakes, macaroons, pastries, and chocolates, all designed to satisfy the traditional sweet tooth of the local citizenry.
French Classical Cuisine