Alsatian cuisine shows the influence of nearby Germany, as well as its French roots. Share your favourite recipe from this region of France, please click Do you have a great French Recipe? Created by the Treaty of Verdun as part of Lotharingia in 843, Lorraine was contested by Germany and Burgundy during the Middle Ages and fell under French control in the 17th century. Sauerkraut, juniper berries, and pork? Throughout history, this area has flip-flopped being under a German and French flag. It’s a long history. Here is a tiny peek into the kitchens of the region. She now explores the world looking for luxury escapes, historic destinations and ways to connect with communities on her travels through local traditions & cultural experiences. Sometimes you can find them with melted cheese on top accompanied by smoked salmon or ham.Vins d’Alsace are mostly white dry rieslings and display a strong Germanic influence. Photo by Carol Baby - CC BY 2.0 . It is made with whole, raw milk from grass - fed cows. Alsace is a cultural one-off. Lorraine, historical region of France, incorporated since January 2016 into the administrative region of Grand Est. Border regions seems to have some of the best cuisine and Eating in Alsace, you get a taste of both French and German foods and a third version of the blend of the two cuisines.The Alsace is a region in France on the west bank of the Rhine River bordering Germany. Over time, Germany’s influence on traditional French dishes became apparent but it is the fusion of the two cuisines which are so culturally different which has resulted in the outstanding cuisine to be found there today.Alsatians and Lorrainers have become masters of pickling, smoking meats, and packing sausages. The Foods of Alsace-Lorraine in North Eastern France Its a unique location where you can relax with nature or share a michelin quality meal with friends or family. Rebecca Franklin is a freelance lifestyle writer and recipe developer. The Regional Food of Alsace and Lorraine Alsace The picturesque towns and villages of the neighbouring regions of Lorraine and Alsace make this part of France the perfect holiday spot for those who prefer to spend their days out exploring their surroundings rather than lying on a beach for a week or two. The areas inhabitants have their own language, Alsatian, and have developed a unique culture including food with influences from both countries. Her expertise is in French cuisine, which she writes about and teaches. The Lorraine section was in the upper Moselle valley to the north of the Vosges. Also Read these French cuisine pages. Alsace-Lorraine, area comprising the present French départements of Haut-Rhin, Bas-Rhin, and Moselle. Over time, Germany’s influence on traditional French dishes became apparent but it is the fusion of the two cuisines which are so culturally different which has resulted in the outstanding cuisine to be found there today. old Strasbourg. Border regions have some of the best cuisine, don’t you think? The gastronomic effect is influences of German products (think sauerkraut and sausages) on country French dishesThe “national dish of Alsace” is a version of German sauerkraut.