This month, we ex­plore the dis­tinct flavours and hearty dishes of this eastern re­gion

Living France - - À La Maison -

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’.

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