This recipe is based on a traditional French-Savoyan dish called Tartiflette, which uses Reblochon cheese. We use Alsatian Munster cheese instead, but the recipe is otherwise the same.
Using the traditional cheese of Alsace, Munster, this recipe transforms a traditional Rhineland dish into something more distinctly French. It's a cheese and potato casserole wrapped into some puffy pastry crust.
Lentil soup is a pan-European staple with many variations across German and French-speaking regions. This Alsatian version of the dish uses a hot-smoked sausage instead of the more typical blood sausage or Lyoner/Bologna sausage found elsewhere in Germany.
Zwiebelkuchen is a traditional German onion cake made with a savory pastry crust and a filling of caramelized onions, eggs, and cream. It is typically served as a main course or as a snack with a glass of federweißer. It is a typical dish for Southern Germany, Switzerland, and Alsace.
Though Alsace's claim to have invented sauerkraut is rather dubious, they have perfected the art of making it delicious. One of the classic recipes from the region (and the Upper Rhine more generally) is the Sauerkraut pie. A savory pie dish with cream, bacon, cheese, and tangy sauerkraut.