North Alsace

Divided from north to south by the Vosges mountains, the area is contrasted : the eastern Alsace, and the western Lorraine share a common history but different landscapes and farming practices. Mainly specialized in wine production and cereal, the local agriculture also counts with some very specific productions such as plums, hops or truffles !

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Producing an average of 300 000 litres per year for 135 ha of grazing surface, dairy farms of the Vosges moutains rely on pastures management. Munster cheese is produced from raw cow’s milk.

Wine
Riesling, Gewurztraminer, Sylvaner : alsacian wines are famous worldwide. 15 600 hectares of vineyards with a protected designation produce over 150 million bottles of wine per year, 90% of them are white wines. Wine is not the only beverage available in this part of the country. The local brewery industry shines with names like Kronenbourg or Fisher, as well as with smaller manufactures.

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Gastro
Alsacian recipes strongly bear the influence of German gastronomy. Even though pigs are not commonly reared in the area, many dishes contain pork. Choucroute is made of fermented cabbage served with sausages and potatoes. A must-have, to be consumed with a fresh beer ! Let’s not forget the famous quiche Lorraine, a savoury pie filled with onions and lardons.


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