Made with bread dough, cream (or cottage cheese), onions and smoked bacon, it is traditionally cooked over a wood fire. On farms in the past, it was eaten on the day of bread making so it could test the temperature of the oven before it was baked.

Based on fermented cabbage, potatoes, saussages, smoked and salted meats. It is meanwhile also served with fish.

Baeckeoffe means “Baker's oven”. In the past, families prepared this hotpot made up of potatoes, carrots, leeks, onions and meats marinated in white wine (beef, lamb and pork) and placed in a terracotta terrine at the bakers bread oven.

The summer dish par excellence: the salted and peppered fromage blanc is served with potatoes, smoked bacon, new onions and chives.

These grated potato pancakes (to which carrots, celery or zucchini are sometimes added), parsley, eggs are cooked in a pan. They can accompany meats but are also eaten alone just accompanied by green salad.

These are dumplings made from eggs and flour or potato, cooked in water and covered with golden croutons in butter or tomato sauce. They are served with green salad or fruit in syrup.

These are liver dumplings, poached, then pan-fried, served with creamed shallots previously sautéed in butter and steamed potatoes. The whole is accompanied by green salad.

Literally translated, they are… little zizis or sparrows. In reality it is pasta: its base is sufficiently liquid so that it can be run through a "spaetzle strainer". Once poached in water, they will go perfectly with rabbits, rooster with Riesling ...

An emblematic cake from Alsace, this brioche traditionally baked in molds produced by the potters of Soufflenheim, is best known in its sweet version. Salted (with bacon and walnuts) it goes perfectly with aperitifs.