- Pain : – Bread: poppy, cumin, nuts, rye, bacon, sesame, grapes, olives … We are already in Central Europe. By a quirk of the tradition, the bread is not – in principle – never cooked on Saturday night (okay, that was true especially there fifteen years).
Foie gras : – Foie gras: it is the Jewish communities of Europe to the east, which showed off the foie gras in Strasbourg.
Fromage : – Cheese: Munster was born in Munster (“monastery”). Would the “farmer”, produced on the high pastures of the Vosges. Preferably the summer or fall.
Melfor : – Melfor: Alsace, Alsatian vinegar is … and is not based on wine but liquor, honey and infused plants. This Melfor accompanying vegetables and salads.
- Charcuterie :- Meat: Alsace, there are 200 ways to eat cold pig. Pity the frankfurter, the real – the knack – dishonored by the ersatz. In the countryside, it also knows how to treat a good slice of liver sausage. As for sausages! To beer or pistachio, black or blood, ham or giants, with large chunks of language taken in a black farce. Add the swarm of Jellies, smoked meats, not to mention the round of hures, where the famous presskopf (“pressed head”), featuring winstubs vinaigrette tasted throne.
Bretzel : – Pretzel: crunchy cookie based poached paste with water and sprinkled with coarse salt.
Choucroute : – Sauerkraut: Sauerkraut in German, literally “cabbage acid.” Purists are outraged: they use cabbage instead of Dutch royal “quintal Alsace.” But they do nothing to retell sauerkraut or fish confit, while the tradition prescribes knacks, ham, bacon, pork kassler, veal shank or liver dumplings … The Alsatians have explored everything for accommodate: raw with red cabbage and vegetables, or even quiche.
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 …
Cuisine et boissons Alsace (Food & Drink Alsace)
Menu cards reveal a world of its own: The Chick Wantzenau, coq au Riesling, delicious Munster, carp beer … Every day, the two breasts are winstubs and the family table. The former are bistros wine: there are still famous but many fausses.ont disappeared. The second remains inexhaustible.
Alsace is the Germanic region of France. It is a region lying on the west bank of the river Rhine, between the Rhine and the Vosges mountains. To the north and east it shares a border with Germany; to the south with Switzerland, and to the west with Lorraine and Franche Comté.
Alsace is part of the Rhine valley corridor, one of the most important trading routes in Europe since the Middle Ages. Consequently its economic activity has always depended as much on its Germanic neighbours as on links with other parts of France, and as a result the region has long been one of the most propserous in France.
Alsace is made up of just two departments, the Lower Rhine, or Bas Rhin (67), capital Strasbourg, and the Upper Rhine, or Haut Rhin (68), capital Colmar. The biggest city in the Haut Rhin department is however Mulhouse,. Both of these departments are comprised of a rich fertile plain in the east – the flat lands of the Rhine valley – and the Vosges mountains in the west.
Corsica is like a small rock swung into a world cut in two. Above, the past and memories (vendetta, maquis), below, the sea. The gods of the Mediterranean could settle there on holiday. Corsica is also the birthplace of a community long battered by history. A people who have suffered the invaders and isolation.
Daughter of the “mother” Mediterranean, Corsica has managed to benefit from all the influences of the Basin. “Mixed” mental and cultural, Hard and tragic, secret and wild, Corsica will never just land more on the map of France. Anything that is rational here: neither the terrain nor the climate, nor the passions nor homes, nor the Corsicans. The beaches are heavenly course, the ultra-secret coves and steep mountain terrain. This island is a mixture of rock and pleasure, austerity and fragrances remote island. Clinging to the mountains, isolated in the bush, stone houses and slate house many family secrets that memories of vendetta.
The maquis: the deep Corsica! That of wild pigs and cows release, fountains roadside, long winters that manufacture away from the hustle and bustle of summer, coppa, figatellu and chestnut flour.
Provence-alpes-cote d’azur the south-eastern region of continental France, has held a special fascination for travellers from all over the world. but to suggest that somehow it was discovered or even rediscovered, and put back on the map, would be a serious overestimation. While some of the emblematic icons of Provence – the lavender fields or the Mont Saint Vincent so often painted by Cézanne seem to be specifically attached to this region, others including the olive trees, the dry rocky coastline with its scented stunted pine trees, the evening air filled with the noise of a thousand crickets, and even the villages and vineyards, are features of this part of France
Rhône-Alpes bordered by the Alps of Switzerland and Italy, making this region not only one of the largest in France, but also one of the most prosperous and culturally and historically rich. The River Rhône runs through parts of this region, so whether you are interested skiing or nature, this region is a perfect spot for you to visit. The major cities of this region would be Lyon, situated in the northwest and Grenoble, lying in the east of the region,