A Spotlight on the Cuisine of Strasbourg
Strasbourg is a highlight of any French barge cruise, that takes in the stunning, and often overlooked, regions of Alsace and Lorraine. Sitting at the crossroads of western and central Europe, this city is bursting with a rich and intricate history, is home to an incredible array of architecture, and is proud of its strong cultural traditions.
Choucroute
This delicious vegetable dish is really just cabbage and is very similar to sauerkraut, but it is elevated to new levels when prepared the Alsatian way. To make the deluxe version, the cabbage is pickled in wine and then stewed with fortifying vegetables and smoked meats. As the stew breaks down the flavours melt into one another, creating the most divine culinary sensation.
Coq au Riesling
A take on the Burgundian classic, this version is much lighter and made with the local sour white wine, which provides a tangy finish to the sauce. Often presented with boiled potatoes and a simple salad, this is a lighter meal than most local dishes.
Tarte à L’Oignon
A very versatile offering, this tasty tart can be eaten hot or cold and is often enjoyed as a snack. Pastry and onions that have been caramelised to perfection are the simple ingredients that make this delicious treat sing. The tart is much loved by the locals and served in every winstub (wine bar) in the city.
Baeckeoffe
One for the bigger appetites, this casserole takes its name from the local term for ‘baker’s oven’, which was the vessel in which the dish was once cooked. In times gone by, people would collect all their meat scraps and vegetables and pop them into a big pot that they then took to a baker, who would cook it in the oven overnight and have it ready the next day.
Tourte
Another pie-style dish once made to feed the farmers grafting in the Alsatian countryside is a rich filling offering made with Riesling-marinated meat. You can grab a slice at any respectable Strasbourg bakery.
Flammekueche
Make sure you sample flammekueche (literally ‘flame pastry’), a dish that is one of the most popular specialities of the Alsace region. It comprises bread dough rolled into the shape of an oval or rectangle and then smothered in lardons, crème fraiche or fromage blanc and sliced onions.