Fast and easy french recipes from provinces

Alsace

Gustave Dore illustrations Our mini gallery

Alsace is situated in the very center of the Europe, a reached hand distance from Germany, Belgium, Holland, Switzerland, Austria and Luxembourg. Its capital Strasbourg is often called a Europe crossroads. Inhabitants of Alsace speak German or French, and (between themselves) a local alsacien dialect. Except for Strasbourg, the main cities are Mulhouse and Colmar. The province of Alsace is well-known for its vineyards. The notorious Wine road goes through this region. It is 170 kilometers of vineyards and the world-famous varietal wines, such as Sylvaner, Muscat, Riesling, Gewurztraminer, Clevner de Heiligenstein, Auxerrois Blanc, Pinot Blanc, Pinot gris, Pinot noir. We recommend to try and taste some wines directly in small villages by vineyards.

Camera in hand through Alsace

Strasbourg is the seat of the European Parliament and the Council of Europe, but more than for that Alsace is interesting for its lions and monuments of history. For example, it is possible to see here real extant grottoes of druids and other constructions of ancient celt epoch.

Roast goose or roast duck recipe

(Oie a l’alsacienne)

Cooking goose for the whole company, take: a duck or a goose the size you like, mincemeat approximately 1/5 of the goose’s (duck) weight, 2 medium onions per 1 kg of goose’s (duck) weight, an ample quantity of sauerkraut. Red and black ground pepper to be in handy.

Try to cut out more of fat from the goose or the duck. Rub it with salt, black and red pepper to your liking. Begin to fry onions in goose fat, then add mincemeat, mix and fry still. Stuff the goose with mincemeat and sew it up. Put the goose in a hot oven for 2-3 hours. Fry up to readiness, watering with exuded juice. Stew sauerkraut with some goose fat, under a cover, up to readiness. Serve the goose with stewed sauerkraut. A rather long, but easy.