Guebwiller

Munster is a soft, creamy cheese with an orange-colored washed rind, produced in the Alsace and Lorraine area in France. The cheese is made from cow's milk: smaller cheeses mature in cellars for at least 14 days, and regular sized cheeses for at least 21 days. Its name comes from a small... Read more

Carpe frite sundgauvienne is a traditional dish originating from Sundgau in the Haut-Rhin region. The dish is made with a combination of carp fillets, white wine, semolina, oil, salt, and pepper. The carp fillets are placed in a flat dish and marinated in white wine. Once marinated, the dish is d... Read more

Tarte flambée is a thin, crispy, rectangular baked dough that is topped with tart and spreadable cheese (fromage blanc) or melting ripe cheese (Munster), créme fraîche, crispy bacon, and thinly sliced roasted onions. A pinch of salt, ground pepper, peanut oil... Read more

Simply put, this French classic is a stew-like dish of boiled meat and vegetables. However, it is not as simple as it might appear at first glance. Pot-au-feu, French for “pot on fire”, is one of the oldest French peasant winter dishes. It was originally made over an open fire with ch... Read more

Choucroute Garnie is a typical winter dish coming from the French Alsace region. At its base is the silky, pungent, fermented cabbage known as sauerkraut, infused with flavors of goose fat, onions, garlic, juniper berries, caraway, and white wine such as the local dry Riesling. Sauerkrau... Read more

Bredele are small biscuits that are traditionally prepared during the festive Christmas season in the French region of Alsace. The biscuits come in many shapes and flavors such as lemon, honey, and almond. Although the first known recipes for bredele date back to the 14th century, they rose in po... Read more

Tarte à l'oignon is a fragrant, savory onion tart from the Alsace region in France. Essentially, it is an open-face pie that is filled with a rich and flavorful custard of eggs, bacon, and onions. Although it is a cousin to the famous quiche Lorraine, it is not as deep as traditio... Read more

An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said that the dish is even better when reheated the next... Read more

Baeckeoffe is a one-pot dish from the French region of Alsace containing vegetables, potatoes, wine, and three types of marinated meat - pork, beef, and lamb. The name of this typical peasant's dish is literally translated to baker's oven, as French women would leave the pots for the bak... Read more

The preparation of this Alsatian specialty starts with finely chopped or ground meat (traditionally the cooked leftovers from the rustic pot-au-feu stew) and the addition of eggs, herbs, and onions. The mixture is spread onto thin sheets of dough, which are then rolled and cut into thick... Read more

Knack d'Alsace are cooked and smoked sausages made from pork and beef, so they are darker pink in color than the famous Frankfurters. The sausages are produced in the French region of Alsace. Their unique name comes from the sound they make when they are bitten into (knack... Read more

Wurstsalat is a traditional salad from Germany (especially southern parts), Switzerland, Austria, and Alsace in France made with strips of sausage. It's a popular dish often consumed as a light meal in beer gardens or traditional inns, especially during the warm summer months. T... Read more

Truite au bleu is an unusual and nearly forgotten French dish in which a trout becomes blue-colored before being poached. The trout needs to be as fresh as possible – it is first stunned (usually by hitting it on the head), then gutted, and left to soak for a short while in vinegar – ... Read more

Beerawecka is a French dish that is traditionally served at Christmas in Bas-Rhin and Haut-Rhin. The dish is a cake made with dried fruits (pears, plums, raisins, figs, apricots), candied peel, and nuts such as walnuts, almonds, and hazelnuts. The ingredients are typically macerated in liqueur, t... Read more

Choucroute d'Alsace is a naturally fermented cabbage, also known as sauerkrat, produced in the French region of Alsace. It is best known in a dish called Choucroute Garnie when it is accompanied by three types of sausage - Frankfurter, Strasbourg and Montb&... Read more

Pâtes d'Alsace is a dry pasta made from durum wheat and fresh eggs, where the ratio is 320 grams of eggs to one kilogram of durum wheat. It is produced in the Alsace region in France, where a strong tradition of pasta made with eggs is still existent. It is sold in packets with a t... Read more

Miel d'Alsace is a honey product made in the French region of Alsace, where the production hives are located. There are six total varieties of Alsace honey, each one unique and different from the others. Honey from the silver fir has a balsamic smell and is brown colored. Chestnut honey ... Read more

Créme fraîche fluide d'Alsace is a liquid, white-colored cream made from pasteurized skimmed milk with no additions whatsoever, produced in the Alsace region in France. Its color is unique because it is much whiter than other creams. The milk is high in fat content, and the ... Read more

Volailles d'Alsace is poultry that is born and reared in the French region of Alsace. The animals included are white chickens and black turkeys, with firm, yet juicy flesh and excellent organoleptic qualities. Chickens and turkeys are reared in the open air and feed on a cereal based die... Read more

Gewurztraminer is a pink-skinned grape that produces some of the most aromatic and complex white wines in the world. The exact origin of Gewurztraminer is hard to trace, but the grape is related to Traminer family that is cultivated across Europe, and although Gewurztraminer has shown su... Read more

Pinot Gris, also known as Pinot Grigio and Grauburgunder, is a white grape variety whose origins are believed to be in Burgundy, but the grape has shown amazing potential in Alsace—the region with which it is mostly associated nowadays. In Alsace, Pinot Gris is considered a noble g... Read more

Riesling is an aromatic white grape native to Germany. It is a terroir-driven wine known for its versatile character and intense aroma, usually reminiscent of citrus, petroleum, and white flowers. In Alsace, Riesling is one of the main varieties. Although the grape is often associated wi... Read more

These white and rosé sparkling wines are produced in the French wine region of Alsace, with Pinot Blanc as the principal grape variety, though Auxerrois, Pinot Gris, Riesling, Chardonnay, and Pinot Noir are also permitted. The wines are produced with a traditional method—in which the... Read more

Auxerrois is a white grape variety primarily grown in France, particularly in the Alsace region, and in Luxembourg and Germany. This grape is known for producing wines that are aromatic and well-balanced, often compared to Pinot Blanc, with which it shares some similarities. Auxerrois is known fo... Read more

Muscat d'Alsace is a type of white wine that can be made from two Muscat grapes—Muscat Ottonel and Muscat à Petits Grains (which is confusingly sometimes simply called Muscat d'Alsace). Unlike other Muscat styles that usually have some amount of residual sugar, Alsatian Musc... Read more