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Explora los sabores auténticos de Great East en una experiencia gastronómica inolvidable.
The Grand Est is an extensive region in northeastern France, bordering Germany, Switzerland, Luxembourg and Belgium. Its identity is deeply marked by a turbulent history and a double culture, especially in Alsace and Lorraine. It is a land of incredible diversity, ranging from the sunny vineyards of the Alsace Wine Route to the dense forests of the Ardennes, passing through the plains of Champagne and the Vosges mountains. The region is home to cities of art and history such as Strasbourg, with its medieval charm, Nancy and its Art Nouveau heritage, and Reims, the city of the coronations of the kings of France. It is a destination that combines idyllic landscapes, strong gastronomy, world-famous wines and a palpable historical memory at every step.
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The gastronomy of the Great East is rich, tasty and comforting, with a strong Germanic influence. It is the land of 'choucroute', 'quiche lorraine', 'baeckeoffe' and 'flammekueche', generous dishes that pair perfectly with Alsace wines and local beer.
The most emblematic dish of Alsace. Sauerkraut (fermented cabbage) cooked in white wine and served with a variety of pork and sausages, and potatoes.
A thin bread dough base topped with fresh cream, thinly sliced onion and bacon. It is cooked quickly in a wood-fired oven.
A savory shortcrust pie filled with a mixture of eggs, fresh cream and smoked bacon. Originally from Lorraine.
A hearty Alsatian stew of three types of meat (pork, beef, lamb) and potatoes, marinated in white wine and slowly cooked for hours in a sealed clay terrine.
Small, very sweet yellow plums, an emblematic product of Lorraine that is enjoyed fresh, in cakes, jams or distilled as a brandy.
Famous for their dry and aromatic white wines, bottled in their characteristic tall bottle ('flûte'). The best known varieties are Riesling, Gewürztraminer, Pinot Gris and Sylvaner.
The western part of the region is the heart of Champagne, the only area in the world where this famous sparkling wine can be produced.
Alsace is an important beer region, home to big brands like Kronenbourg, and with a growing craft brewery scene.
Fruit distillates very popular as digestives, especially kirsch (cherry), mirabelle (mirabelle plum) and poire williams (pear).
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Ver guía completaThe most emblematic dish of Alsace. Sauerkraut (fermented cabbage) cooked in white wine and served with a variety of pork and sausages, and potatoes.
A thin bread dough base topped with fresh cream, thinly sliced onion and bacon. It is cooked quickly in a wood-fired oven.
A savory shortcrust pie filled with a mixture of eggs, fresh cream and smoked bacon. Originally from Lorraine.
Famous for their dry and aromatic white wines, bottled in their characteristic tall bottle ('flûte'). The best known varieties are Riesling, Gewürztraminer, Pinot Gris and Sylvaner.
A tall, fluted brioche, often with kirsch-soaked raisins and almonds, cooked in a traditional ceramic mold. It is eaten both for breakfast and for dessert.
During the Christmas markets, especially on weekends, cities like Strasbourg and Colmar can be extremely busy; It is essential to reserve accommodation many months in advance. Many of the mountain roads in the Vosges, such as the Route des Crests, may be closed in winter due to snow. To visit the great champagne cellars, it is almost always necessary to book the visit in advance.
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