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Alsatian Frog Soup - The Recipe from the Ried
Alsatian Frog Soup - The Recipe from the Ried
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Alsatian frog soup is one of the most authentic and least-known recipes of Ried cooking. This wetland plain bordering...

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Schenkele - Alsace's Traditional Fried Christmas Biscuits
Schenkele - Alsace's Traditional Fried Christmas Biscuits
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Schenkele - literally "little thighs" in Alsatian - are one of the most original Christmas biscuit specialities of...

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Alsace by Bike - Complete Guide to Discovering the Region on Two Wheels
Alsace by Bike - Complete Guide to Discovering the Region on Two Wheels
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Alsace is one of the most enjoyable cycling regions in France. Its moderate relief on the plain, its cycle path...

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Pinot Auxerrois - Alsace's Generous and Little-Known Grape Variety
Pinot Auxerrois - Alsace's Generous and Little-Known Grape Variety
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Pinot Auxerrois is one of Alsace's most confidential grape varieties. Often blended with Pinot Blanc under the...

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Riquewihr - Complete Guide to Visiting the Pearl of Alsace
Riquewihr - Complete Guide to Visiting the Pearl of Alsace
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Riquewihr is nicknamed the "Pearl of Alsace" and the title is well-deserved. This medieval village of 1,200...

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  • Alsatian Spätzle - The Basic Recipe for Fresh Alsatian Pasta
    Alsatian Spätzle - The Basic Recipe for Fresh Alsatian Pasta
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    Spätzle are the emblematic fresh pasta of Alsatian and Germanic cuisine. These small irregular pasta with a soft and slightly elastic texture, poached in boiling water then golden in browned butter, accompany both meats in sauce and cheese-topped gratin dishes. Simple to prepare with the right utensils, they are an essential of the Alsatian table that every regional cuisine enthusiast should master.

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