This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through. Todd Coleman
These 9 recipes from the region of Alsace, on the border of Germany and France, exemplify the rich, hearty dishes characteristic of the area’s unique cuisine.
Traditionally, choucroute au poisson was a dish made in Alsatian riverside villages, but today restaurants throughout Alsace serve a version in which filets of flaky, white-fleshed fish such as pike perch are pan-fried or poached and served on a bed of choucroute and topped with a creamy riesling sauce. We found that trout works beautifully, too. See the recipe for Sauerkraut with Fish in Cream Sauce »
Crayfish were once so plentiful in Alsatian waters that soups like this one, served at L’Ecrevisse in Brumath, were common. See the recipe for Crayfish Soup »
This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation. See the recipe for Venison Stew »