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From Alsace cuisine to mountain specialities, hedonists will find all they need to indulge! Your holiday is the chance to try a sauerkraut with pork meats, a flambéed tart or a “marcaire” meal (mountain speciality). And wine lovers won’t be disappointed either, with the many wine cellars dotted along the Alsace wine route. Direct from the farm or at the markets, you’ll find plenty of produce proposed by the region’s farmers, including fruit and vegetables, cheeses, wines, honeys and jams. All the local fare can be found on the stalls. Freshness and quality guaranteed!

42 results
Warm pâté vigneron from Orschwihr (pork pie)
Orschwihr

Warm pâté vigneron from Orschwihr (pork pie)

Recipe from Orschwihr given by Pierre MEYER: Serves six / Cooking time 90 minutes at 200°C. Ingredients: 800 g lean pork / 1 medium onion/ 1 egg...
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Quetsche
Alsace

Quetsche

Dark plum typical of Alsace, used to make tarts and jam, or distilled as eau de vie.
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Schifele (Palette)
Alsace

Schifele (Palette)

Smoked shoulder of ham.
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Lewerwurscht
Alsace

Lewerwurscht

Liver sausage spread.
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Tourte
Alsace

Tourte

Meat pie called the "winegrower’s pie" with flaky pastry and thinly sliced or minced meat. The more finely minced pie from Munster valley is an...
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Foie gras (Ganslewer)
Alsace

Foie gras (Ganslewer)

Foie gras comes in loaves, terrines and more rarely in pie form, which earned the Strasbourg version of foie gras its reputation at the end of the...
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Munster
Alsace

Munster

A matured, soft cheese.
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Alsace

'Neïjer sïasser'

Naturally sweetened grape juice on the verge of fermentation.
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Hardeapfelpflutta (quenelles de pommes de terre)
Soultz Haut Rhin

Hardeapfelpflutta (quenelles de pommes de terre)

Mr Gilbert Schluraff’s recipe: Ingredients (for 6 to 8 people): 2.5 kg of “Roseval” or “Charlotte” potatoes, 200g of flour, 50g of butter...
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Bredle (Wihnachtsbredle)
Alsace

Bredle (Wihnachtsbredle)

Christmas cookies, of which there are a thousand and one varieties.
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Pot-au-feu (Suppefleisch)
Alsace

Pot-au-feu (Suppefleisch)

After choucroute, pot au feu (beef stew) is one of the oldest dishes in Alsace. This typical Sunday lunch is sometimes served with horseradish sauce...
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