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Strasbourg

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Cuisine is an integral part of any local culture, and no trip to Strasbourg is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Strasbourg to help visitors better understand the local food culture and make an informed decision when trying them.

Appetizers[edit]

  • Bibeleskas: Alsatian cheese, potatoes, garlic, chives and parsley.
  • Blutwurst: sausage made by cooking blood or dried blood with a filler.
  • Cervelat: cooked sausage.
  • Pretzel (Bretzel): knot-like shape savory or sweet bakery.

Soups[edit]

Salads[edit]

  • Salade Alsacienne: ham, Strasbourg sausages, Boston lettuce, tomatoes, Swiss cheese, eggs, onion, potatoes. Dressing: Dijon mustard, wine vinegar, olive oil.
  • Salade Vigneronne: shallots, cornichons, Belgian endive, baby greens, cherry tomatoes, radishes, sausages, Gruyère cheese, wine, vegetable oil, and tarragon.
  • Wurstsalat: tart sausage salad prepared with vinegar, oil and onions. Common additional ingredients are finely cut gherkins, radishes, parsley or chives.

Main courses[edit]

Desserts[edit]

  • Apple Strudel: an oblong strudel pastry jacket with an apple filling inside.
  • Beerawecka: an Alsatian pastry, which includes dried and candied fruits.
  • Bredele (Bredela, Bredle or Winachtsbredele): biscuits or small cakes traditionally baked in Alsace (France) especially during the Christmas period.
  • Cherry Soup: black cherries, sugar, kirsch, corn flour, water, bread. Additional ingredients may be lemon juice, red wine, and cinnamon.
  • Gugelhupf: marble cake or bundt cake.
  • Pain d'epices: a French pastry containing honey and spices.
  • Rum Baba: a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream.
  • Soufflé au Kirsch: milk, sugar, butter, flour, eggs, vanilla essence, kirsch.
  • Tarte au Fromage Blanc Alsacienne: pastry, white cheese (fromage blanc), heavy cream, milk, beaten eggs, flour, sugar, vanilla.

Fast food[edit]

  • Croque-monsieur: a hot ham and cheese (typically Emmental or Gruyere) grilled sandwich.
  • Donair: a Turkish dish made of lamb meat (mainly) cooked on a vertical spit and sliced off to order.
  • Pizza: an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella) and various toppings.
  • Tarte Flambée: thin bread dough, crème fraîche, thinly sliced raw onions. Sweet version: thin bread dough, crème fraîche, apples, sugar and cinnamon.

Street food[edit]

  • Baguette Bread Sandwiches: sandwiches with different kinds of fillings such as ham with butter, ham with cheese or chicken with vegetables.
  • Crepes: very thin pancake.
  • Croissant: a buttery flaky bread or pastry named for its distinctive crescent shape.
  • Falafel: a ball or patty made from ground chickpeas and/or fava beans.
  • Frites: deep-fried potatoes, oil, salt, spices.
  • Donair: a Turkish dish made of lamb meat (mainly) cooked on a vertical spit and sliced off to order.
  • Panini Sandwich: made from a small roll or loaf of bread, typically a ciabatta or a rosetta.
  • Waffle: a batter- or dough-based cake cooked in a waffle iron.

Drinks (Non-alcoholic)[edit]

  • Café au Lait: coffee with hot milk added.
  • Coffee: coffee beans, water.
  • Grenadine: red, sweet and viscous syrup.
  • Hot chocolate: milk, water, and bars of semi-sweet chocolate.
  • Squash: sweetened or unsweetened fruit-based concentrate that is mixed with a liquid, most commonly still or carbonated water, before drinking.
  • Tea: an aromatic beverage prepared from the cured leaves by combination with hot or boiling water.

Drinks (Alcoholic)[edit]

  • Eau de vie: clear, colorless fruit brandy.
  • Gewürztraminer: spicy and very aromatic white wine.
  • Kronenbourg 1664: Kronenbourg Brewery’s beer with unique aromatic flavor.
  • Muscat d'Alsace: white wine with fruity flavors, produced in the vineyards of Alsace.
  • Pinot: Pinot Blanc, Pinot Gris, Pinot Noir.
  • Riesling: white wine.
  • Silvaner: dry white wine.
  • Sirop de Picon: caramel-coloured, flavoured bitters drunk, made with fresh oranges which are dried and mixed with a solution of alcohol.

Suggest new dish[edit]

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