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A FOOD TRADITION

Alsatian Cuisine

Alsatian cuisine combines French and Central European traditions through wheat, cabbage, pork, freshwater fish, and distinctive baked goods.

Dishes linked to this cuisine

37–40 of 40

Tourte Alsacienne

A savory Alsatian pastry pie filled with seasoned pork and veal, enclosed in wheat-flour pastry and commonly finished with egg.

Tourte de la Vallée de Munster

A savory Alsatian pastry pie from the Munster Valley filled with seasoned pork and veal and baked in a wheat-flour crust.

Truite au Riesling

Truite au Riesling is trout gently cooked and served with a Riesling-based cream sauce, traditionally associated with Alsatian cooking.

Wädele

Wädele is an Alsatian braised or simmered pork knuckle served as a hearty meat dish.

Recorded associations · Not a complete inventory

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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.