The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.
Pommes soufflées are a sophisticated variety of French fried potato by which slices of potato are fried twice. The potato slices puff up into little balloons during the second frying and turn golden brown.
A Flemish dish that comes from the Aisne region in the north of France. This French appetizer unveils all the character of this cheese made on the local farms.
Sole meunière is a classic French fish dish consisting of sole dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon.
Baby beetroots served with walnuts, smooth blue cheese, a simple vinaigrette and some crusty bread, this salad makes a perfect little starter or side dish to any meal.
Brown stock is one of the basic stocks in French cuisine and is the basis of Espagnole Sauce and Demi-glace.
Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley and possibly other seasonings.
To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria.
In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more easily called choucroute garnie than others.
Alsatian cuisine, strongly based on Germanic culinary traditions, is marked by the use of pork in various forms. Traditional dishes include Baeckeoffe, flammekueche, Choucroute, and fleischnacka. Southern Alsace, also called the Sundgau, is characterised by carpe frite.