AlsaceFait par: Eric et Adele

Location

Alsace is the Germanic region of France.

It lies on the west bank of the river Rhine, between the Rhine and the Vosges mountains.

It shares a border with Germany in the Northeast, with German-speaking Switzerland in the South, and with Lorraine and Franche Comté in the West.

Festivals- Patronal Fest.

Patronal festivalsNumerous popular festivals and festivities can be enjoyed throughout the region all year round. The patronal festivals (town or village festivals in honour of a saint, which are known as "Kilbe" in Upper Alsace or "Messti" in Lower Alsace) are always lively events. In times gone by, these would usually end with a huge mass, followed by funfairs and a country market.Period: all year round

Festivals-Wine

Culinary and wine-related festivalsEach year, a number of festivities are organised to celebrate the region's culinary, winemaking and brewing traditions. From spring through to autumn, certain villages celebrate beer making, cherries, harvesting or fried carp.Period: from spring to autumn

Food-Alsatian Dishes Food in Alsace tends not to be found in

any other region of France, with some noteworthy exceptions.

As Alsace is the region the invented the brasserie, some Alsatian dishes such as choucroute are served all over France.

Wherever you are in France, a dish that is denominated “à l’alsacienne” will invariably be served with choucroute.

Food in Alsace can be quite heavy and rich.

The region also produces some fine light and spicy wines to complement the cuisine.

More Food…

Choucroute alsacienne is sauerkraut (aromatic pickled cabbage) and is served hot with sausage, pork or ham, and a local beer or glass of wine.

Flammeküche, or what is called tarte flambée in French, is pastry filled with cream, onions, cheese, mushrooms and bacon. A vegetarian alternative to this is zweibelküche or tarte à l'oignon, which is an onion tart. Tourte is a pie containing ham, bacon or ground pork with eggs and leeks.

Yes…Still Food… Pork is an important meat in

Alsace and the pig is known as le seigneur cochon (the noble pig).

A type of stew called baeckeoffe ("baker's oven") is initially prepared at home with pork, mutton, beef and vegetables being marinated in wine for two days then put between layers of potato, and taken to the baker's to be cooked.

And the most famous and intact castle which we visited in our French

Trip

Culture-CastlesTHE HAUT-

KOENIGSBOURG CASTLE

Attracts 600,000 visitors per year. Perched at a height of almost 800m, this famous mediaeval fortress looks down majestically across the Alsatian plain. From the top of its towers, the castle offers an unbeatable view across the Vosges, the Rhine, the Black Forest and even across the Alps.

Protect the wine and wheat routes to the North and the silver and salt routes running from west to East.

Thx for watching hehe

Voldy says hehe >:)