CSCA - Alsace, Lorraine
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| A L'ALSACIENNE | Designates the presence of choucroute (sauerkraut) or foie gras.
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| CHOUCROUTE | Sauerkraut made in Alsace from a local variety of cabbage known as the Chou Quintal.
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| CHOUCROUTE GARNI | A local dish using the sauerkraut cooked with various charcuterie products and flavored with juniper berries and served with horseradish (raifort).
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| ASPARAGUS | Both white and green are used throughout the region.
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| OIE | Goose. The Strasbourg goose is a variety of the Toulouse goose (a large race) customarily fattened with noodles.
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| PATE DE FOIE GRAS | Pate made with goose liver. Usually has a truffle in the middle.
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| PORCELET FARCI A LA PEAU DE GORET | Roast stuffed pig no more than 2 months old.
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| CHARCUTERIE | A general term which refers to pork products only. The range of charcuterie in Alsace is enormous.
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| CERVELAS | All pork lightly smoked, smooth sausage, red skin (originally containing pig’s brain – hence the name).
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| KNACKWURST | 50% pork, 30% beef, 20% fresh pork fat, seasoned with salt and cumin then smoked.
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| BRATWURST | A sausage make of pork, beef and sometimes veal.
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| STRASBOURG | Bigger and thicker version of the frankfurter.
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| METTWURST | Mainly beef sausage with lean pork and fresh lard added to it.
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| LIVERWURST | Sausage made with cooked, pureed liver.
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| BOUDIN A LA LANGUE | Blood sausage with tongue.
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| PRESSKOPF | Hog headcheese, usually sliced, served cold with vinaigrette.
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| JAMBON EN CRUTE | Whole braised ham that is sliced and reassembled then wrapped in bread dough.
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| SCHIFELA | Shoulder of pork served with bitter turnips.
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| BOUCHEE A LA REINE OR VOL-AU-VENT | Puff pastry cases filled with chicken or ham with a creamy sauce.
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| BAECKEOFFE | Large chunks of lamb, beef, and pork marinated in Riesling and cooked with onions and potatoes (in the baker’s oven).
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| SPAETZLE | Similar to noodles; small curls of dough boiled and served with melted butter or fried golden in butter.
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| ZEWELWAI | Onion custard tart with cream, eggs and bacon.
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| TARTE FLAMBÉE | Kind of pizza made with cottage cheese, cream, onion, and bacon. Its German name is Flammekueche.
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| PRETZELS (BRETZELS) | Can be sweet or savory.
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| BIREWECKE | Rich bread made with dried pears, quetsche, prunes, figs, raisins, walnuts, lemon zest, cloves, and cinnamon
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| KUGELHOPF | Light yeast cake with raisins and covered with flaked almonds.
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| TARTE ALSACIENNE | Sweet custard tart with fruit.
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| KAFFEE KRANTZ | Coffee cake (brioche type of cake).
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| SCHWOWEBREDLES | Chopped almond biscuit flavored with rose water eaten at Christmas and shaped in Christmas trees, stars or wreaths.
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| PLUMS | – Mirabelle: tiny, yellow, round and sweet.
– Quetsche: large, purple blue color.
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| CHEESE FROM THE ALSACE/LORRAINE REGION | Munster
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| MUNSTER | Soft, ripened washed rind cow's milk cheese with pungent smell.
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| WINES FROM THE ALSACE/LORRAINE REGION | Riesling, Gewurztraminer, Sylvaner
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| RIESLING | Wine of brilliant sweet/acid balance.
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| GEWÜRZTRAMINER | Distinctively spicy to smell and taste with flavors of rose petals and grapefruit.
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| SYLVANER | Ages very well and is crisp, light and fruity.
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| CREMANT D’ALSACE | Sparkling wine from the Pinot blanc grape.
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| OTTROTT AND MARLENHEIM | Red wines of the region.
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| EAU DE VIE | Water of life
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| KIRSCH | Eau de vie made from cherries
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| MIRABELLE | Eau de vie made from tiny, yellow plum
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| QUETSCHE | Eau de vie made from large, violet plum
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| GRATTE-CUL | Eau de vie made from rose hip
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| FRAMBOISE | Eau de vie made from raspberries
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| POIRE | Eau de vie made from pears
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| BIERE | Good beer is made in Alsace and Lorraine, mostly light beers, but a few dark; 90% of the production is exported.
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| QUICHE | Custard savory tart with bacon.
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| TOURTE A LA LORRAINE | Marinated veal and pork, bathed in a custard, and baked inside a crust.
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| OMELETTE LORRAINE | Eggs, cream, Swiss cheese, bacon and herbs.
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| BABA AU RHUM | Sweet cake that is an outgrowth of the Kugelhopf, doused in rum and set on fire.
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| MADELEINE OF COMMERCY | Small shell pastries made of sponge cake.
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| MACARONS | Small round meringue cookies.
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| BERGAMOTE | Pulled candy flavored with bergomote oil from the peel of a small acidic orange.
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| DRAGEES | Almonds coated with hard sugar.
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| GEROME | Same type of Munster cheese but made only in Lorraine.
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| FROMGEY | Cottage cheese eaten spread on bread and sprinkled with chopped onions and shallots.
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| VITTEL & CONTREXEVILLE | Natural non-bubbly spring waters.
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| WATERS FROM THE ALSACE/LORRAINE REGION | Vittel and Contrexeville
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