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.
The defining techniques of Alsatian cooking.
FRENCH REGIONAL DEEP EXTRACTION