Alsace France Travel Delights

The Alsace is near to the the Rhine River and Germany, and the Vosges Mountains. Truffles are found in the Alsace forests by pigs and sometimes dogs. The truffle syrup is used in provincial alsace cooking such as ravioli. The humble cabbage has been known in Europe for thousands of years and forms the basis of the Alsace culinary delight choucroute. The tough outer leaves of the cabbage are removed and the plump white hearts are used for the production of choucroute where the cabbages are cut up and put into a vat, then drained. Juniper berries are added then the cabbage is put into vats to be cooked. The cabbage is tasted during the cooking process. When the cooking is finished the choucroute is put into buckets, juice is added and then the lid is pressurised and sealed. Choucroute is the Alsace equivalent to the German sourkraut.

Strasbourg is the capital of the Alsace and the European parliament has been there since 1949. Strasbourg is full of provincial charm. Strasbourg is also the seat of government administration. Nearly two thirds of Strasbourg people are employed by the European administration. As well as being a cultural and administration town, Strasbourg is a center for trade. Strasbourg has art museums and cultural centers. There are lakes and canals or the Rhine River for relaxation and water sports such as boating. The cathedral of Notre Dame dominates the city and has survived numerous attacks such as the reformation and two world wars. The Alsace region of France is a fun-loving and colourful area.

Fish Choucroute is a popular dish in Strasbourg. Choucroute is used along with ingredients from the local regions of Alsace. A little white wine is put in a saucepan on the stove and cream is added to make a sauce. Butter is added little by little until all the butter is completely melted. Salt is added along with pepper and paprika for added flavour. Lemon juice is put into the bowl and then let simmer. The sauce is strained and put away. The fish is then prepared by filleting some salmon then putting the fillets into some milk. Choucroute is put on a plate, then the fish on top and then the sauce is spooned on top of the whole dish. Mussels are added to the sides of the dish with chives and dill sprinkled over the whole lot. With a white wine, it is a delicious accompaniment to fish choucroute.

Alasce is on the eastern border of the country of France. The wine district of Alsace produces unique wines that have a different character than the counterparts made over the border in Germany. October is harvest time and students and itinerant workers are hired to pick the grapes for the wine harvest. Alsace wine must be bottled in the Alsace region by law. The rustic villages of Alsace have many festivals during the year to celebrate the making of wine. A little bit of cheese with wine is a delight to taste in the tea salons. In the Alsace they make pretzels, sauerkraut, fine wines and excellent beer.

A kugelhof cake is an Alsace speciality and should be tried when you are in Alsace. The dough is made with eggs and milk then sultanas are added. The cake mix is added to the mould and put into the oven. Then it is ready to eat. Alsace has kept its environment intact and that has kept the area in good stead for their continued existence as a premier tourist attraction of France. Alsace food may be classed as peasant with a sophisticated refinement. Some examples of Alsace cooking are the German inspired dishes such as baeckeoffe and choucroute.

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