Cuisine Alsacienne: Germany, France, and the Rhine
I
Origin
Alsace — the region of eastern France that has passed between French and German sovereignty multiple times — produces a cooking tradition that is explicitly Franco-German: the sauerkraut (choucroute) of the German tradition combined with the finesse of French classical technique, the Riesling and Gewürztraminer wines of Alsace used in cooking, the specific pork charcuterie tradition (the best charcuterie in France is widely considered to be Alsatian). This is borderland cooking — neither purely French nor purely German but a synthesis.
II
Description
The defining techniques of Alsatian cooking.
III
The Thread
—German cooking (direct ancestor — Alsace was German-speaking for most of its history), Lorraine cooking (adjacent French region — similar onion-cream preparations), Swiss cooking (same Central Europea
IV
Flavour Context
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