Food of Grand Est, France: 8 Signature Dishes

Traditional food of Grand Est: 8 dishes

Choucroute garnie · Main dish · Alsace
Choucroute garnie, "dressed sauerkraut", is the great winter dish of Alsace.
Flammekueche · Main dish · Alsace (Kochersberg)
Flammekueche, tarte flambée in French, is a thin Alsatian tart whose name means "cake baked in the flames".
Baeckeoffe · Main dish · Alsace
Baeckeoffe is a slow-baked casserole from Alsace whose name means "baker's oven" in the Alsatian dialect.
Kouglof kougelhopf · Bread & pastry · Alsace
The kouglof, kougelhopf or kougelhof in Alsatian, is a tall yeast cake baked in a fluted ring mould with a hole in the middle.
Quiche lorraine · Main dish · Lorraine
Quiche lorraine is the best-known form of quiche: a pastry case filled with a savoury custard of beaten eggs and cream and pieces of bacon, baked until just set.
Madeleine de Commercy · Dessert · Commercy (Lorraine)
The madeleine is a small egg sponge cake with a scalloped shell shape, which comes from the moulds with shell-shaped hollows in which it is baked.
Biscuit rose de Reims · Dessert · Reims
The biscuit rose de Reims is a light, dry, pink biscuit from Reims in Champagne.
Munster · Snack · Munster valley (Vosges)
Munster is a soft cow's milk cheese with an orange washed rind, a strong smell and a milder, creamy taste, made in the Vosges mountains between Alsace, Lorraine and Franche-Comté.