Provenance / Canons / French / Alsace Lorraine Alsatian Main Dishes
Alsace Lorraine Alsatian Main Dishes
French Canon
10 entries
FR.02.0001
Carpe Frite du Sundgau
Carpe frite du Sundgau (fried carp of the Sundgau) is the signature fish dish of southern Alsace’s S…
FR.02.0002
Civet de Chevreuil à l'Alsacienne
Civet de chevreuil à l’alsacienne (Alsatian venison stew) is a grand autumn dish that unites the hun…
FR.02.0003
Coq au Riesling
Coq au Riesling is Alsace’s luminous answer to Burgundy’s sombre Coq au Vin: a chicken braised in dr…
FR.02.0004
Fleischnaka
Fleischnaka (also Fleischschnacka, meaning ‘meat snails’ in Alsatian dialect) are spiral-cut pasta r…
FR.02.0005
Foie Gras d'Alsace
Alsace shares with the Southwest (Périgord and Gascony) the distinction of being France’s great foie…
FR.02.0006
Lewerknepfle
Lewerknepfle (liver dumplings, from the Alsatian Lewer = liver, Knepfle = small dumplings) are one o…
FR.02.0007
Poulet au Riesling et Spätzle
While Coq au Riesling uses a whole jointed bird, the poulet au Riesling et spätzle (chicken with Rie…
FR.02.0008
Presskopf
Presskopf (also Pressköpf or Sülzköpf, literally ‘pressed head’) is the Alsatian head cheese — a col…
FR.02.0009
Schiffala
Schiffala (also Schiffela, from the Alsatian for ‘shoulder’) is a smoked pork shoulder — one of the …
FR.02.0010
Waedele
Waedele (also Wädele, Alsatian for ‘calf’ or, colloquially, ‘knuckle’) is the Alsatian braised pork …