This month, we explore the distinct flavours and hearty dishes of this eastern region
carrots, leeks, onions, celery, garlic, parsley, and white wine. Baeckeoffe is one of the bestknown Alsatian specialities. The dish takes its name from the word meaning ‘baker’s oven’ in Alsatian dialect. Traditionally, women would prepare this dish on Saturday evening and leave it with the baker to cook in his oven on Sunday while they attended the church service. It is made with pork, lamb, beef and sliced potatoes, and slow-cooked in a white wine sauce, usually Pinot Blanc or Riesling.
Chicken is also popular, and is often served with mushroom and cream sauce. You’ll also find freshwater fish on the menu, such as fried carp, pike and salmon.
When it comes to cheeses, the region takes pride in its Munster cheese, made from cows that graze the lush pastures of the Vosges, renowned for producing milk of high quality. Munster is an unpasteurised, soft fermented cheese, which many enjoy with a touch of cumin.
And there’s also plenty on offer for those with a sweet tooth, including pain d’épices, pretzels and kouglof – a delicious sweet brioche with raisins.
We share a traditional Franche-Comté recipe for ‘tarte aux brimbelles’.