Having Met So Many French Pastry Chefs Over the Years, I’d Always Wondered How Pastries in Their Home Country Were Really Like, Both in the Countryside, and in the City. Shall We Start With the Charming Region of Alsace, Before Proceeding to the City of Lights?
Alsatian Food
Located on the northeastern part of France, close to Germany, Alsace’s culinary heritage shows influence from its neighbour. Kougelhopf, a tall, brioche-like cake made with almonds and rum-soaked sultanas, would be known as Gugelhupf in south Germany, from the words which mean ‘hood’ and ‘hop’ or ‘yeast’. Bretzel, a salted snack, which resembles a child’s arms crossed in prayer, would be eaten in southeastern Germany with weisswurst sausages and mustard. After being cooked in boiling water, bretzels are sprinkled with salt and dried in the oven. You might also find them topped with chocolate, almonds, cheeses or lardon bacon. These traditional breads date back to the Middle Ages, and a giant bretzel hanging outside a shop in Alsace means it’s a bakery. Tarte flambée, which features a thin crust topped with fromage blanc, onion, and bacon, would be known as flammkuchen in German. It could also be topped with gruyère cheese, mushrooms, Muenster cheese, or served sweet, with apples and cinnamon.
Parisian Desserts
This story is from the March - April 2018 edition of Cuisine & Wine Asia.
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This story is from the March - April 2018 edition of Cuisine & Wine Asia.
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