Colmar, gastronome city
Colmar, the capital of the Alsace wine area, fills visitors with wonder and with its architectural treasures and its age-old tradition of hospitality and gourmet dishes. Fine wines and great vintages wines, delicate and flavor of traditional recipes cooking by great chefs…
Colmar did not fail in the tradition that makes of Alsace a gastronome region. We’ll mention just a few classic specialities: foie gras (created in Strasbourg in 1780), “baeckaoffe” (a dish composed of three types of marinated meat and potatoes in white wine), the inevitable “choucroute”, the “matelote du Rhin” fish dish, le “coq au Riesling” chicken in wine, “pain d’épices” (similar to gingerbread) and “Kougelhopf” (sweet, bun-like specialtiy with raisins macerated in kirsch), and Munster cheese.
Alsace has a real historic, cultural and gastronomic capital which makes of this region a favourite destination! During the Christmas time the local products are often cooked: foies gras, wines of Alsace, Christmas beer, brandy … The Alsatian’s Christmas speciality of the most known is mulled wine.
Alsatian’s Christmas spices :
- Anise perfumes two varieties of typically Alsatian biscuits and flavours the hot wine.
- Cinnamon, one of the oldest spices, is used grounded in gingerbread. It also flavours the hot wine.
- Cloves are usually used in gingerbread and hot wine. Formerly, people fixed cloves on oranges and hung them to the Christmas tree.