Local Products

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
Agneau pascal (Lämmele)
Alsace

Agneau pascal (Lämmele)

Pascal lamb, a lamb-shaped cake.
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Alsace beer
Alsace

Alsace beer

In Alsace, beer and wine live very happily side by side! After all, this is the only region in France where both beer and wine are consumed and produced! Traditionally, beer was brewed in the monasteries, then independent breweries started up and brewing became an official trade in Strasbourg in 1268.
In the mid 19th century, specialised breweries took over from the small family businesses and introduced major innovations. Today in Alsace, five breweries ensure over 50% of French production (Fischer, Heineken, Karlsbrau, Kronenbourg, and Meteor). Added to this are a number of micro-breweries (in Lobsann, Marienthal, Riquewihr, Saales, Sand, Scharrachbergheim, Saint-Pierre, Schiltigheim, Strasbourg, Uberach and Vogelgrun).
Water drawn from the groundwater, barley malt, yeast and hops (for the bitter flavour) are the ingredients of Alsace beer, which is mainly lager. There are several types of beer available including seasonal beer such as March beer (brewed with the new barley crop), Christmas beer (which is a slightly darker ale). The typical aperitif in Alsace is a glass of beer with a hint of «amer» (made with orange peel).
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Anisbredle
Alsace

Anisbredle

Aniseed cookies, one of the oldest recipes for Christmas cookies.
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Asperge (Sparichle)
Alsace

Asperge (Sparichle)

Asparagus has been cultivated in Alsace since the 16th century. Traditionally served with 3 sauces (mayonnaise, French dressing and hollandaise) and ham, asparagus is eaten with your fingers in April and May in the company of family and friends !
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Bäckeoffe
Alsace

Bäckeoffe

Casserole with potatoes and three different types of meat marinated in white wine and traditionally baked in a terrine in the baker’s oven.
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Beignets de Carnaval (Fastnachtkiechle)
Alsace

Beignets de Carnaval (Fastnachtkiechle)

Carnival doughnuts come in around 20 different varieties, including with apples, jam and elderflower.
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Bergkäs (Barkas)
Alsace

Bergkäs (Barkas)

Hard cheese to be savoured raw or cooked (raclette, cheese toppings).
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Bibeleskäs
Alsace

Bibeleskäs

Soft white cheese garnished with herbs and served with sauté potatoes or jacket potatoes.
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Bouchée à la reine (Suppepaschtetle)
Alsace

Bouchée à la reine (Suppepaschtetle)

The regional version of vol-au-vent.
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Bredle (Wihnachtsbredle)
Alsace

Bredle (Wihnachtsbredle)

Christmas cookies, of which there are a thousand and one varieties.
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Bretzel
Alsace

Bretzel

Pretzel made of bread in the shape of crossed arms dating back to the 12th century. The crust is sprinkled with cooking salt. It is the symbol used for Alsatian bakeries and the shape is symbolic in itself as you can see the sun 3 times through it.
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Carpe frite
Alsace

Carpe frite

Fried carp served with mayonnaise and lemon, speciality of the Sundgau region.
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