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About France

Gastronomy (Edit Page) Regional French food About France South-West France: In the south-west of France the emphasis is on rich foods. The main specialities are duck, foie gras, prunes, oysters, mushrooms and truffles. And of course a nice rich red Bordeaux wine to go with it. Confit de canard, foie gras and pruneaux d’agen are …

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cuisine

Alsace, Wines and spirits

Wines and spirits Same dominant (white), same grapes, Alsace, member of the Holy Roman Empire, there naturally scored his vineyard. However, sunshine hills Vosges, the diversity of soils and relatively dry climate characterized her earlier.

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cuisine

Pâtisseries : – Pastries:

Pâtisseries : – Pastries: each party comes out with gentleness osterfladen (egg custard) at Easter, berawecka winter (bun larded pears dried fruit). We must breathe before Christmas scents of anise and spices that permeate every house of Alsace for making chrischtstolle (fruit bread shaped swimmer) or gingerbread. A true classic in Strasbourg. Not to mention …

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cuisine

Pain : – Bread

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).

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– Foie gras

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, …

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Charcuterie :- Meat: Alsace,

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 …

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Alsace

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 …

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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 …

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Cuisine et boissons Alsace (Food & Drink Alsace)

Cuisine et boissons Alsace (Food & Drink Alsace) Cuisine (kitchen) 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 …

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Alsace 9

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 …

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