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Gastronomie Alsacienne

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Gastronomie Alsacienne Abécédaire de la gastronomie Aalsacienne BABC der elsässischen Gastronomie The A to Z of gastronomy Cin Alsace D la table alsacienne, authenticité comme inventivité sont au rendez-vous ! De bonnes raisons pour vous faire apprécier ces mets qui, nous l’espérons, vous donneront envie d’en savoir - et d’en goûter - plus ! «E Gueter» ! («Bon appétit !» en alsacien). reativität und Ursprünglichkeit K geben sich in der elsässischen Küche ein Stell-Dich-Ein! Das sind zwei gute Gründe, Ihnen die elsässischen Gerichte vorzustellen, die Ihnen hoffentlich Lust auf Mehr machen: Lust, mehr darüber zu wissen und Lust, mehr davon zu kosten! «E Gueter» ! («Guten Appetit!» auf elsässisch). hen you dine in Alsace, you can expect W a rare blend of traditional and inventive cuisine. This guide will help you to find out Aabout these regional delicacies - we're sure it will whet your appetite! ”E Gueter“! («Bon appetit!» in Alsatian). Niveau haute gastronomie, l’Alsace est la région de France qui compte le plus grand nombre d’étoiles par habitant. Das Elsass ist die Region in Frankreich mit der größten Zahl Restaurantsterne pro Einwohner. Alsace is the region in France with the greatest number of restaurant stars per inhabitant. 2 “ E Gueter” Pour lire ce document Sommaire Wie Sie das Dokument lesen Inhaltsangabe Understanding this guide Contents Pour vous aider, retrouvez ces pictogrammes tout au long de la brochure. Die Piktogramme illustrieren die Speisen in der gesamten Broschüre. 4 We have used pictograms throughout the guide to help you Abécédaire on your gourmet discovery trail. ABC als. The A-Z alsacien • elsässisch • Alsatian Pâtes, quenelles, pommes de terre 26 Nudel, Leberklößchen (Knepfle...) Kartoffel Vins, bières et autres Pasta, quenelles, potatoes boissons Petit plat typique Weine, Biere und andere Kleine regionale Gerichte Getränke Typical dishes Wine, beer and other Volaille, gibier beverages Geflügel, Wild Poultry, game Charcuterie 32 Fleisch- und Wurstwaren Coutumes au fil Porkmeats and sausages des saisons Fromage • Käse • Cheese Bräuche im Jahreskalender Seasonal traditions Foie gras, oie throughout the year Gänseleber, Gans Foie gras and goose Produit boulanger ou pâtissier (Kougelhopf, tartes...) 38 Bäcker- oder Konditoreiware Winstubs et fermes-auberges (Kugelhopf, Kuchen und Torten... Bread, cakes and pastries Weinstuben und Poisson • Fisch • Fish (Kougelhopf, tarts etc.) Berggasthöfe Winstubs and farmhouse inns 40 Les «traditionnels» : bäckeoffe, Produit à base de fruit choucroute, matelote, pot-au-feu Obsterzeugnisse A voir, à visiter, à noter Die Traditionellen: Bäckeoffe, Fruit-based products Sehen, Besuchen, Notieren Sauerkraut, Fischragout, Tafelspitz What to see, visit and note Traditional main courses: Bäckeoffe, Sauerkraut, matelote, pot au feu 44 Produit lié à une tradition calendaire (Noël, Carnaval...) Faire son marché Erzeugnisse zu einem Fest im Auf dem Markt einkaufen Plat à base de légumes Kalender (Weihnachten, Fastnacht...) Shopping in the market Gericht mit Gemüse Products linked with seasonal Vegetable dishes traditions (Christmas, Carnival...) 3 Agneau pascal Bäckeoffe Abécédaire als. Lämmele Potée boulangère de ABC Biscuit traditionnel pommes de terre et de trois viandes de Pâques, en forme d’agneau. marinées au vin blanc d’Alsace et The A-Z Osterlamm, Biskuitteig in Form eines cuite en terrine. Lammes. Bäcker-Eintopf mit Kartoffeln und Pascal lamb, a lamb-shaped cake. drei Fleischsorten in elsässischem A Weißwein mariniert, im Römertopf nisbredle gegart. B A Casserole with potatoes and three Petits gâteaux à l’anis, une different types of meat marinated in des plus anciennes recettes de bredle white wine and traditionally baked de Noël. in a terrine in the baker's oven. Anisplätzchen, eines der ältesten Weihnachtsrezepte. eignets de Carnaval Aniseed cookies, one of the oldest B recipes for Christmas cookies. als. Fastnachtkiechle Beignets de sperge Carnaval dont il existe près de A 20 recettes (pommes, confiture, als. Sparichle fleurs de sureau...). Asperge d’Alsace, dont la Fastnachtskrapfen, es existieren culture remonte au 16e siècle. über 20 Rezepte (mit Äpfeln, Traditionnellement servies avec Marmelade, Holunderblüten...). 3 sauces (mayonnaise, vinaigrette, Carnival doughnuts come in around hollandaise) et accompagnées de 20 different varieties, including with jambon, les asperges, «conviviales», apples, jam and elderflower. se consomment avec les doigts d’avril à mai ! ergkäs Abécédaire • ABC The A-Z Spargel aus dem Elsaß, immer von B April bis Mai, der Anbau geht auf das (Barkas) 16. Jahrhundert zurück. Traditionell Fromage à pâte pressée à werden die Spargel mit 3 Saucen déguster cru ou fondu (raclette, serviert, mit Sauce Mayonnaise, Sauce gratins). Vinaigrette und Sauce Hollandaise, Hartkäse, entweder roh oder dazu wird Schinken gereicht. Die geschmolzen (Raclette, Gratin) zu Spargel werden -wie zu Hause- mit verkosten. den Fingern verspeist! Hard cheese to be savoured raw or Asparagus has been cultivated in Alsace cooked (raclette, cheese toppings). since the 16th century. Traditionally served with 3 sauces (mayonnaise, Bettelmann French dressing and hollandaise) and voir / siehe / see Mendiant ham, asparagus is eaten with your fingers in April and May in the company of family and friends! 4 Abécédaire • ABC The A-Z Bäckeoffe 5 5 Bredle 6 Bibeleskäs Bretzel B Fromage blanc Petit pain en forme de bras assaisonné aux fines herbes servi avec croisés, qui date du 12e siècle. C des pommes de terre sautées ou en Sa croûte est garnie de gros sel. robe des champs. Empreint d’une valeur symbolique Weißkäse mit feinen grünen (on y voit 3 fois le soleil), il Kräutern mit Bratkartoffeln oder est l’emblème de la Kartoffel in der Schale. boulangerie alsacienne. Soft white cheese garnished with Bretzeln gehen auf das herbs and served with sauté 12. Jahrhundert zurück. potatoes or jacket potatoes. Die Bretzel ist auch das Symbol (man sieht darin 3 Mal die ienenstich Sonne) der elsässischen Bäckereien. B Pretzel made of bread in the shape voir / siehe / see Nid d’abeilles of crossed arms dating back to the 12th century. The crust is sprinkled Birewecke with cooking salt. It is the symbol Pain de Noël aux used for Alsatian bakeries and the poires séchées et fruits secs, shape is symbolic in itself as you longuement séché. can see the sun 3 times through it. Weihnachtsbrot mit getrockneten Birnen, lange getrocknet. uttemuess Christmas bread made with dried B pears and fruit, left to dry out for a Confiture d’églantine long time. (cynorhodon). Konfitüre aus wilder Rose. Bouchée à la reine Rose hip jam. als. Suppepaschtetle Carpe frite Version alsacienne du Spécialité du Sundgau servie Abécédaire • ABC The A-Z vol-au-vent. avec mayonnaise et citron. Königin Pastete, elsässische Variante Gebackener Karpfen, Spezialität aus der großen Blätterteigpastete. dem Sundgau, mit Mayonnaise und The regional version of vol-au-vent. Zitrone serviert. Fried carp served with mayonnaise and Bredle lemon, speciality of the Sundgau region. Petits gâteaux de Noël dont il existe une infinité Cervelas de variétés. Petite saucisse courte. Weihnachtsplätzchen, Zervelatwurst. verschiedenste Sorten. Small pork sausage Christmas cookies, of which (saveloy). there are a thousand and one varieties. 7 C Charcuterie Fleisch- und Wurstwaren / Porkmeats and sausages voir aussi/siehe auch/see also Cervelas, Knack, Pâté en croûte, Presskopf Bierwurscht Jambonwurscht Saucisse de «bière», épicée de Saucisse de jambon. moutarde en grains. Schinkenwurst. Bierwurst, mit Senfkörnern gewürzt. Ham sausage. “Beer“ sausage, seasoned with mustard seeds. Landjäger Gendarme, saucisse sèche à section Brotwurscht rectangulaire. Saucisse blanche à frire ou à pocher. Landjäger, getrocknete Wurst in Brotwurst, Weißwurst zum backen rechteckiger Form. oder pochieren. A dry salami sausage with A white sausage that can be fried or rectangular sides. poached. Lard als. Burespeck Blüetwurscht Lard paysan fumé. Boudin noir. Bauernspeck, geräucherter Speck. Blutwurst. Country-style smoked bacon. Black pudding. Lewerwurscht Fleischwurscht Saucisse de foie à tartiner. Saucisse de viande proche du Leberwurst zum streichen. cervelas. Liver sausage spread. Fleischwurst, ähnlich wie die Zervelatwurst. Metwurscht Abécédaire • ABC The A-Z Meat sausage similar to a saveloy. Saucisse à tartiner à base de viande crue de bœuf et porc. Mettwurst, Wurst aus rohem Rind- oder Schweinefleisch, zum streichen. A sausage spread made with raw pork and beef. Schwarzwurscht Saucisse noire lardée. Schwarzwurst, schwarze Wurst mit Speck-stückchen. A black sausage with lard. 8 Charcuterie 9 Choucroute 10 hinois dem Elsaß. Sauerkraut auf elsässische C Art ist ein Sauerkraut in Weißwein C als. Schnekekueche gekocht mit verschiedenen gesalze- Pâte levée composée nen und geräucherten Fleischsorten, d’éléments roulés en coquille Wurstwaren und Kartoffeln. d’escargots, agglutinés les uns aux Meistens wird Schweinefleisch dazu autres, et fourrée d’amandes et gekommen, aber auch Gans oder noisettes moulues. verschiedene Fischsorten. Schneckenkuchen, Hefeteig mit This form of pickled cabbage is finely schneckenförmig eingerollten Teilen, sliced and fermented. 75% of French aneinandergeklebt und mit production comes from Alsace. Mandeln und gemahlenen Nüssen “Choucroute garnie“ is sauerkraut gefüllt. cooked in white wine with a selec- Made up of snail-shaped coils of tion of salted and smoked meats, leavened dough set in a circular pork meats and potatoes. Pork is the shape and filled with ground
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