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The Culture and Traditions of French Regional Cuisine
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The Culture and Traditions of French Regional Cuisine Directly across from Germany, Strasbourg is the capital of the Alsace, a region that blends the flavours of both France and Germany. Its memorable cuisine has the boldness of Germanic culinary tradition and the quality of fine French cuisine. The people of Alsace and Lorraine are masters of smoking and pickling, of preparing pâtés, terrines, and all types of sausages. Lorraine is still predominantly a peaceful farming area where people prefer good local cooking. A sample menu may include Quiche Lorraine, meat or seafood Riesling choucroute, chicken pâté in pastry, braised sweetbreads in beer, French onion tart, rum babas, Madeleine, mini kougelhoph, Munster salad, roasted pork loin with plums, spätzles and flammenküche. Participants receive a collection of all the recipes taught in the course plus an apron to use at home. Register early as enrolment is limited. A Classroom course provided by UBC Continuing Studies in Vancouver, British Columbia, Canada
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