Alsace

If some “poor” dishes have also disappeared, the family table is based on the soups – the noques (dumplings), frogs, marrow dumplings (markknepfle) … – the meats accompanied by potatoes, the spaetzle (noodles fashioned rustic with flour, cream and eggs, poached and fried served with butter) and dampfnudeln (a kind of fried steamed water), pie or cake with onion. Not to mention, the weekend flammekueche (flammekueche), thin crust topped with sour cream, bacon and onions. As for cakes, each party has its plate: roast goose for St. Martin, cherry soup at Christmas …

authentic french cuisine.