Alsatian cuisine

Traditional dishes[1] include baeckeoffe, flammekueche, choucroute, cordon bleu, Vol-au-vent, spaetzle, fleischnacka, bretzel, and Zewelwaï The region's version of coq au vin is coq au Riesling.

Southern Alsace, also called the Sundgau, is characterized by carpe frite (that also exists in Yiddish tradition).

To make it, the cabbage is finely shredded, layered with salt and juniper and left to ferment in wooden barrels.

It is traditionally filled with a mixture of crème fraîche and fromage blanc, bacon strips and onions.

The festivities of the year's end involve the production of a great variety of biscuits and small cakes called bredala, as well as pain d'épices (gingerbread) which are baked around Christmas time and manala (a brioche in the shape of a little guy) which are traditionally baked for Saint Nicholas Day (on the 6th of December).

Alsace is also the main beer-producing région of France, thanks primarily to breweries in and near Strasbourg.