Again local specialities are a real mixture of German and French produce its mountainous location and close proximity to the forests are the reason for its famous Vosges honey and the rivers mean there is plenty of Freshwater fish. Specialities found locally include charcuterie treats such as cervelas, saucisse de Strasbourg, Knackwurst, Bratwurst, lewerzurscht (liver sausage) and variations on pigs brawn terrine. Popular cheeses of Alsace-Lorraine include; the Munster AOC the orange coloured, cows milk cheese; the Géromé AOC from Gérardmer; and the locally produced crème fraiche. The German influence is very noticeable with the cold meats and the enthusiasm for cabbage. The quintal d’Alsace white cabbage is grown around Colmar and Krautergersheim and is used for choucroute. Other locally grown vegetables include potatoes, onions, carrots, turnips and asparagus. The Mirabelle plum is also very popular and has been made in to the eaux-de vie (water of life), alongside Williams pears, damsons and raspberries. First made by a Monk in the 17th century it is supposed to aid digestion.

For those of you with the sweet tooth, try the Linzertorte, (the pain d’epices spice bread with honey, almonds, nutmeg, cloves and lemon), kougelhopf (brioche with raisins and flaked almonds).