Side, Snack, Appetizer

Andouillette

In france, an andouille may be a large andouillette; in cajun cooking, an andouille is a different kind of sausage. andouillette (french pronunciation: ​[ɑ̃dujɛt]) is a french coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. andouillettes are generally made from the large intestine and are 7–10 cm (2+3⁄4–4 in) in diameter. true andouillettes are rarely seen outside france and have a strong, distinctive odour coming from the colon. although sometimes repellent to the uninitiated, the scent is prized by its devotees. when made with the small intestine, they are a plump sausage generally about 25 mm (1 in) in diameter.

Main

Baeckeoffe

Baeckeoffe (english: "bake oven") is a casserole dish that is typical in the french region of alsace, situated on the border with germany. in the alsatian dialect, baeckeoffe means "baker's oven". it is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed ceramic casserole dish. leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour. alsatian people often eat this dish for a special occasion, such as christmas.

Main

Bécasse

The woodcocks are a group of seven or eight very similar living species of wading birds in the genus scolopax. the genus name is latin for a snipe or woodcock, and until around 1800 was used to refer to a variety of waders. the english name was first recorded in about 1050. according to the harleian miscellany, a group of them is called a "fall".

Drink

Beer

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. it is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. during the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. in commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.some of humanity's earliest known writings refer to the production and distribution of beer: the code of hammurabi included laws regulating beer and beer parlours, and "the hymn to ninkasi", a prayer to the mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. the strength of modern beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games. when beer is distilled, the resulting liquor is a form of whisky.

Side, Snack, Appetizer

Bergamote de Nancy

Hard candies flavored with bergamot orange, from lorraine, grand est, france

Side, Snack, Appetizer

Biscuits roses de Reims

Biscuit rose de reims (french: biscuits roses de reims), is a pink biscuit found in french cuisine, made pink by the addition of carmine.

Breakfast

Bostock

French toast but made with brioche

Main

Bouchée à la reine

Puff pastries filled with chicken and mushrooms in a bechamel sauce

Side, Snack, Appetizer

Boudin blanc de Rethel

White pudding pork sausage, from rethel, grand est, france

Dessert, Sweet

Boule de Berlin

Round doughnut filled with pastry cream, jam or marmalade and topped with powdered sugar or sugar glaze

Dessert, Sweet

Bredele

Bredele (also referred to as bredala, bredle or winachtsbredele) are biscuits or small cakes traditionally baked in alsace and moselle, france, especially during the christmas period. many varieties can be found, including new ones, so that assortments can be created. they can include anisbredela (cake with egg white and aniseed) butterbredle, schwowebredle (orange and cinnamon), spritzbredle, small pain d'épices and spice cakes that are made with sugar rather than honey. baking bredeles at christmas is popular in alsace. the tradition is for each family to bake its own, and then offer it as a christmas gift to every person surrounding them. the word comes from low alemannic german, which means christmas cookies.

Main

Carpe frite

Deep-fried carp

Drink

Champagne

Champagne (, french: [ʃɑ̃paɲ]) is a sparkling wine originated and produced in the champagne wine region of france under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. the grapes pinot noir, pinot meunier, and chardonnay are used to produce almost all champagne, but small amounts of pinot blanc, pinot gris (called fromenteau in champagne), arbane, and petit meslier are vinified as well. champagne became associated with royalty in the 17th, 18th, and 19th centuries. the leading manufacturers made efforts to associate their champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.

Side, Snack, Appetizer

Chaource

Chaource (french pronunciation: [ʃa.uʁs] (listen)) is a french cheese, originally manufactured in the village of chaource in the champagne-ardenne region. chaource is a cow's milk cheese, cylindrical in shape at around 10 cm (3.9 in) in diameter and 6 cm (2.4 in) in height, weighing either 250 g (8.8 oz) or 450 g (16 oz). the central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind.

Side, Snack, Appetizer

Choucroute d’Alsace

Choucroute garnie (french for dressed sauerkraut) is an alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. although sauerkraut/cabbage is a traditionally german and eastern european dish, when alsace and lorraine became part of france following the westphalia peace treaties in 1648, it brought this dish to the attention of french chefs and it has since been widely adopted in france.

Main

Choucroute garnie

Choucroute garnie (french for dressed sauerkraut) is an alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. although sauerkraut/cabbage is a traditionally german and eastern european dish, when alsace and lorraine became part of france following the westphalia peace treaties in 1648, it brought this dish to the attention of french chefs and it has since been widely adopted in france.

Main

Coq au Riesling

Chicken with a riesling sauce

Main

Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Side, Snack, Appetizer

Crème fraîche fluide d'Alsace

Fresh cream made from pasteurized skimmed milk, produced in alsace, grand est, france

Main

Dampfnudel

Dampfnudel (plural dampfnudeln, lit. "steam-noodle"; alsatian: dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in germany, austria and in france (alsace-moselle). it is a typical dish in southern germany.

Main

Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

Dessert, Sweet

Éclair

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Side, Snack, Appetizer

Emmental Français Est-Central

Cooked and pressed cheese made from unpasteurized cow's milk, from east central france

Side, Snack, Appetizer

Fromage blanc

Fromage blanc (uk: ; french pronunciation: ​[fʁɔmaʒ blɑ̃]; also known as maquée) is a fresh cheese originating from the north of france and the south of belgium. the name means "white cheese" in french. fromage frais ("fresh cheese") differs from fromage blanc in that, according to french legislation, fromage frais must contain live cultures when sold, whereas with fromage blanc, fermentation has been halted.fromage blanc is a creamy soft cheese made with whole or skimmed milk and cream. it is similar to some kinds of quark. pure fromage blanc is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight.fromage blanc can be served either as a dessert similar to yogurt, frequently with added fruit, spread on bread, usually over or under jam, or used in savoury dishes. in many western countries, fromage blanc is sold in supermarkets alongside yogurts.

Side, Snack, Appetizer

Fuseau Lorrain

Small sausage

Drink

Gewürztraminer

Gewürztraminer (german: [ɡəˈvʏʁtstʁaˈmiːnɐ]) is an aromatic wine grape variety, used in white wines, and performs best in cooler climates. in english, it is sometimes referred to colloquially as gewürz (; although this is never the case in german, because "gewürz" means "herb" or "spice"), and in english and french it is written gewurztraminer (without the umlaut). gewürztraminer is a variety with a pink to red skin colour, which makes it a "white wine grape" as opposed to the blue to black-skinned varieties commonly referred to as "red wine grapes". the variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. indeed, gewürztraminer and lychees share the same aroma compounds. dry gewürztraminers may also have aromas of roses, passion fruit and floral notes. it is not uncommon to notice some spritz (fine bubbles on the inside of the glass). gewürztraminer's sweetness may offset the spice in southeast asian cuisine.

Main

Jambon en croute

Ham baked inside a pastry crust

Side, Snack, Appetizer

Jambon sec des Ardennes

Ham from ardennes, grand est, france

Side, Snack, Appetizer

Knack

Dessert, Sweet

Kouglof

A gugelhupf (also kugelhupf, guglhupf, gugelhopf, and, in france, kouglof, kougelhof, or kougelhopf) is a cake traditionally baked in a distinctive circular bundt mold that has a circular hole in the middle. there are three main types: cocoa; plain with a hint of vanilla and lemon zest; and a marbled combination of the two. it is popular in a wide region of central europe particularly in southern germany, alsace, austria, switzerland, croatia, hungary, bosnia, serbia, slovakia, slovenia, czech republic and poland. it is not closely related to the christmas cake in italy known as the pandoro nor to the american bundt cake as that is not yeast based. in the cuisine of the pennsylvania dutch it is known as deitscher kuche (german cake).in late medieval austria, a gugelhupf was served at major community events such as weddings, and was decorated with flowers, leaves, candles, and seasonal fruits. the name persisted through the austro-hungarian empire, eventually becoming standardized in viennese cookbooks as a refined, rich cake, flavored with rosewater and almond. many regional variations exist, testifying to the widespread popularity of the gugelhupf tradition. several narratives claim the origin of the cake in roman times with a spurious claim relating even further back to the three wise men. the cake was popularized as a prestige pastry by emperor franz joseph of austria and was popularized in france by marie-antoinette. the gugelhupf was the sweet chosen to represent austria in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Side, Snack, Appetizer

Landjäger

Landjäger is a semidried sausage traditionally made in southern germany, austria, switzerland, and alsace. it is popular as a snack food during activities such as hiking. it also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. as a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.

Side, Snack, Appetizer

Langres

Langres is a french cheese from the plateau of langres in the region of champagne-ardenne. it has benefited from an appellation d'origine contrôlée (aoc) since 1991. langres is a cow's milk cheese, cylindrical in shape, weighing about 180 g. the central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind. it is a less pungent cheese than époisses, its local competition. it is best eaten between may and august after 5 weeks of aging, but it is also excellent march through december. production in 1998 was around 305 tons, a decline of 1.61% since 1996, and 2% on farms.

Dessert, Sweet

Macaron de Boulay

Les macarons de boulay constituent une spécialité culinaire originaire de boulay-moselle, en lorraine.

Dessert, Sweet

Macarons de Nancy

Dessert, Sweet

Madeleines de Commercy

The madeleine (french pronunciation: ​[mad.lɛn], english: or ) or petite madeleine ([pə.tit mad.lɛn]) is a traditional small cake from commercy and liverdun, two communes of the lorraine region in northeastern france. madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines. madeleine-style cookies are popular in a number of culinary traditions. a génoise cake batter is used. the flavour is similar to, but somewhat lighter than, sponge cake. traditional recipes include very finely ground nuts, usually almonds. a variation uses lemon zest for a pronounced lemony taste. british madeleines also use a génoise sponge but they are baked in dariole moulds. after cooking, these are coated in jam and desiccated coconut, and are usually topped with a glacé cherry.

Dessert, Sweet

Männele

St. nicholas bread, a brioche

Dessert, Sweet

Mendiant

A mendiant is a traditional french confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders. each of the ingredients used refers to the color of monastic robes. tradition dictates that raisins stand for the augustinians, hazelnut for the carmelites, dried fig for the franciscans, and almond for the dominicans. usually produced during christmas, recipes for this confection have veered away from the traditional combination of nuts and fruits to incorporate seeds, fruit peels, and other items.

Side, Snack, Appetizer

Metz cherries

Cherries from metz

Side, Snack, Appetizer

Miel d'Alsace

Miel d'alsace is a honey from france that is protected under eu law with pgi status, first published under relevant laws in 2005. the pgi status covers several varieties of honey produced in alsace, namely silver fir honey, chestnut honey, acacia honey, lime honey, forest honey, and multi-flower honey.to be given the pgi designation, the hives producing the honey must be installed in alsace. in addition, silver fir honey is given a perimeter of the alsatian slopes of the vosges and jura mountain ranges. chestnut honey must be gathered in the hills south of the vosges, in the forests of brumath and haguenau. lime honey must come from the forests of hardt, upper rhine. while the honey collection areas are defined, extraction can take place outside of these areas, provided that traceability is ensured. traceability of the honey is ensured through record keeping of labels, which are then checked against harvest declarations and stocks. also, 30 percent of all miel d'alsace undergoes microscopic analysis to ensure proof of origin.

Side, Snack, Appetizer

Miel de sapin des Vosges

Honey made with honeydew, from vosges, grand est, france

Side, Snack, Appetizer

Mirabelles de Lorraine

Plums grown in lorraine, grand est, france

Side, Snack, Appetizer

Munster

Munster (french pronunciation: ​[mœ̃stɛʁ]), munster-géromé, or (alsatian) minschterkaas, is a strong-smelling soft cheese with a subtle taste, made mainly from milk first produced in the vosges, between the alsace-lorraine and franche-comté regions in france. the name "munster" is derived from the alsace town of munster, where, among vosgian abbeys and monasteries, the cheese was conserved and matured in monks' cellars.

Side, Snack, Appetizer

Mushroom

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. toadstool generally denotes one poisonous to humans.the standard for the name "mushroom" is the cultivated white button mushroom, agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (basidiomycota, agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some ascomycota. these gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to agaricus or their order agaricales. by extension, the term "mushroom" can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.

Side, Snack, Appetizer

Pâté en croûte

Pâté baked inside a flaky pastry dough

Side, Snack, Appetizer

Pâtes d'Alsace

Durum wheat pasta from alsace, france

Main

Petit salé aux lentilles

Boiled cured pork belly and puy lentils

Dessert, Sweet

Pithivier

A pithivier (english: ; french: pithiviers, ipa: [pitivje] (listen)) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. it has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. it is named after the french town of pithiviers, where the dish is commonly assumed to originate. a small mound of filling is positioned at the centre of the underneath layer of pastry, rather than spread on it, so as to prevent it from leaking during baking. the pie is traditionally finished with a distinct shine to the top of the crust, by brushing on an egg wash beforehand, or by caramelising a dusting of confectioner's sugar at the end of baking, or both. made for epiphany, it is similar to the galette des rois. the filling of the pithivier is often a sweet frangipane (optionally combined with fruit such as cherry or plum), but savoury pies with vegetable, meat or cheese filling can also be called pithivier.

Main

Pithivier

A pithivier (english: ; french: pithiviers, ipa: [pitivje] (listen)) is a round, enclosed pie usually made by baking two disks of puff pastry, with a filling stuffed in between. it has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping on the edge. it is named after the french town of pithiviers, where the dish is commonly assumed to originate. a small mound of filling is positioned at the centre of the underneath layer of pastry, rather than spread on it, so as to prevent it from leaking during baking. the pie is traditionally finished with a distinct shine to the top of the crust, by brushing on an egg wash beforehand, or by caramelising a dusting of confectioner's sugar at the end of baking, or both. made for epiphany, it is similar to the galette des rois. the filling of the pithivier is often a sweet frangipane (optionally combined with fruit such as cherry or plum), but savoury pies with vegetable, meat or cheese filling can also be called pithivier.

Main

Potée Lorraine

Stew of pork, cabbage, carrots, leeks, turnips, sausage, potatoes

Side, Snack, Appetizer

Presskopf

Head cheese or brawn is a cold cut terrine or meat jelly that originated in europe. however it is popular in the united states among the african-american and white population. in southern louisiana, hog's head cheese is a specialty that used to be a deli and butcher shop staple. it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. despite its name the dish is not a cheese and contains no dairy products. the parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder. variations of head cheese exist throughout europe and the rest of the world, with differences in construction and ingredients. a version pickled with vinegar is known as souse. historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. meat jellies made this way were commonly a peasant food and have been made since the middle ages. modern head cheese recipes may require additional gelatin, or more often need to be reduced to set properly.

Drink

Quetsch

Plum liqueur

Drink

Ratafià

Ratafia is a broad term used for two types of sweet alcoholic beverages, a flavouring essence whose taste resembles bitter almonds, later to a ratafia flavoured biscuit, a biscuit to be eaten along with ratafia, and later still, to a cherry variety.the oxford english dictionary lists the word's earliest date of use as 1699.

Main

Soupe au potiron

Pumpkin soup

Main

Spätzle

Spätzle ([ˈʃpɛtslə] (listen)) is a type of small noodle or dumpling made with eggs, typically serving as a side for meat dishes with gravy. commonly associated with swabia, it is also found in the cuisines of southern germany and austria, switzerland, hungary, slovenia, alsace, moselle and south tyrol.

Dessert, Sweet

Tarte à la brimbelles

Wild blueberry pie

Dessert, Sweet

Tarte à la mirabelle

Mirabelle plum pie

Dessert, Sweet

Tarte au fromage

Cheese tart, made with farmer's cheese and crème fraiche in a pate brisée crust

Dessert, Sweet

Tarte au sucre

Sugar pie is a dessert of the western european countries of northern france and belgium, where it is called tarte au sucre. the pie is also popular in canada. various type of tarte au sucre are made. some are a leavened dough topped with beet sugar or brown sugar, others have a crust containing a homogeneous sugar mixture which is similar to caramel after baking. the french canadian version of the dessert sometimes uses maple syrup.the dessert is somewhat similar to the american transparent pie (the name in the midwestern and southern united states for a pecan pie made without the pecans), the english canadian butter tarts and the english treacle tart.

Dessert, Sweet

Tarte aux prunes

Plum cake refers to a wide range of cakes made with either dried fruit (such as currants, raisins, or prunes) or with fresh fruit. there is a wide range of popular plum cakes and puddings. since the meaning of the word "plum" has changed over time, many items referred to as plum cakes and popular in england since at least the eighteenth century have now become known as fruitcake. the english variety of plum cake also exists on the european mainland, but may vary in ingredients and consistency. settlers in british colonies brought the dried fruit variety of cake with them, so that for example, in india it was served around the time of the christmas holiday season and in the american colonies, where it became associated with elections, one version came to be called "election cake". plum cakes made with fresh plums came with other migrants from other traditions in which plum cake is prepared using plum as a primary ingredient. in some versions, the plums may become jam-like inside the cake after cooking, or be prepared using plum jam. plum cake prepared with plums is also a part of ashkenazi jewish cuisine, and is referred to as pflaumenkuchen or zwetschgenkuchen. other plum-based cakes are found in french, italian and polish cooking.

Main

Tarte flambée

Flammekueche (alsatian), or tarte flambée (french), is a specialty of the region of alsace. it is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons. the name of the dishes varies in local dialects; it is called flàmmeküeche, or flàmmaküacha in alsatian, or flammkuche in lorraine franconian - compare (standard-)german flammkuchen. all these names translate as "pie baked in the flames". contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fire oven.

Main

Tarte oignon

Onion tart

Side, Snack, Appetizer

Trou du Cru

Trou du cru is a very strong, pungent french cheese, developed by the cheesemaker robert berthaut in the early 1980s. it is a pasteurized cow's milk époisses cheese from the burgundy region. the soft cheese is ivory-yellow in color, with an orange, edible rind. for four weeks during its maturation, each small cheese is washed individually with marc de bourgogne, a strong local brandy, which imparts a straw-like flavor to the cheese.trou du cru is molded in small (1.5 in, 60 g) rounds, packaged in paper cups; and in medium (4.5 in, 250 g) wheels, packaged in wooden containers.

Drink

Vin blanc

White wine is a wine that is fermented without skin contact. the colour can be straw-yellow, yellow-green, or yellow-gold. it is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. white wine has existed for at least 4,000 years. the wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. white wine is mainly from "white" grapes, which are green or yellow in colour, such as the chardonnay, sauvignon blanc and riesling. some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. pinot noir, for example, is commonly used to produce champagne. among the many types of white wine, dry white wine is the most common. more or less aromatic and tangy, it is derived from the complete fermentation of the wort. sweet wines, on the other hand, are produced by interrupting the fermentation before all the grape sugars are converted into alcohol; this is called mutage or fortification. the methods of enriching wort with sugar are multiple: on-ripening on the vine, passerillage (straining), or the use of noble rot. sparkling wines, which are mostly white, are wines where the carbon dioxide from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened. white wines are often used as an apéritif before a meal, with dessert, or as a refreshing drink between meals. white wines are often considered more refreshing and lighter in both style and taste than the majority of their red wine counterparts. due to their acidity, aroma and ability to soften meat and deglaze cooking juices, white wines are often used in cooking.

Drink

Vin gris

Grey wine from lorraine

Side, Snack, Appetizer

Volailles d'Alsace

Poultry reared in alsace, grand est, france

Side, Snack, Appetizer

Volailles de la Champagne

Poultry reared in grand est, france

Side, Snack, Appetizer

Volailles du plateau de Langres

Poultry reared in haute-marne, grand est, france

Main

Wiener schnitzel

Wiener schnitzel ( german: [ˈviːnɐ ˈʃnɪtsl̩]; from german wiener schnitzel 'viennese cutlet'), sometimes spelled wienerschnitzel, as in switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. it is one of the best known specialities of viennese cuisine, and one of the national dishes of austria.