Alsatian and Lorraine gastronomy are regional cuisines that have much in common, but also some differences. Known for its rich, hearty dishes, Alsatian cuisine benefits from a strong German influence, a country with which Alsace shares a border.
Among Alsatian specialties, sauerkraut is undoubtedly the most famous. With its cabbage fermented in brine, its beautiful pieces of smoked bacon and its large knack, sauerkraut is the comforting and generous dish par excellence, usually served for the whole table.
Other flagship dishes from Alsace include pretzels, tarte flambée (the famous flammekueche) and baeckeoffe, an opulent dish of potatoes, vegetables and an assortment of smoked meats, accompanied by a glass of Riesling, Gewurztraminer or Pinot Gris, before finishing with a good kouglof, the famous brioche with raisins soaked in rum or kirsch.
The cuisine of Lorraine is equally generous, with traditional dishes such as pâté lorrain, potée lorraine, quiche lorraine (one of France's favorite dishes) and tarte aux mirabelles, one of the region's jewels.
To sample all these specialties, head for Alsatian and Lorraine restaurants in Paris!
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Don't forget: La Lorraine, Bofinger, l'Alsacien République, Au Bretzel
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Header image: ©Vinicius Pinheiro
Where to eat good sauerkraut in Paris? Our best addresses
Where to eat a good quiche lorraine in Paris? Our good addresses
