{"id":778,"date":"2008-10-19T17:36:32","date_gmt":"2008-10-19T15:36:32","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=778"},"modified":"2008-10-19T17:36:32","modified_gmt":"2008-10-19T15:36:32","slug":"que-manger-en-alsace","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/19\/que-manger-en-alsace\/","title":{"rendered":"que manger en Alsace ?"},"content":{"rendered":"<div><\/div>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\"><\/p>\n<div id=\"attachment_780\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/choucroute-171-du-guide-de-pierrette1.jpg\" rel=\"lightbox[778]\"><img aria-describedby=\"caption-attachment-780\" loading=\"lazy\" class=\"size-medium wp-image-780\" title=\"choucroute-171-du-guide-de-pierrette1\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/choucroute-171-du-guide-de-pierrette1-300x222.jpg\" alt=\"choucroute-171-du-guide-de-pierrette\" width=\"300\" height=\"222\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/choucroute-171-du-guide-de-pierrette1-300x222.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/choucroute-171-du-guide-de-pierrette1.jpg 377w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-780\" class=\"wp-caption-text\">choucroute-171-du-guide-de-pierrette<\/p><\/div>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\">what to eat in Alsace ? choucroute,\u00a0bi\u00e8re, vin blanc d&rsquo;Alsace, sp\u00e9cialit\u00e9 alsacienne, plats typiques alsaciens, le foie gras cuisin\u00e9e vient\u00a0de l&rsquo;id\u00e9e du mar\u00e9chal de Contades, et\u00a0qui arriva juqu&rsquo;\u00e0\u00a0la cour de Versailles\u2026\u00a0<\/span><\/p>\n<div><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\"><\/p>\n<div><span style=\"font-size: x-small; font-family: Helvetica;\">\u00a0<\/span><\/div>\n<p><\/span><\/span><\/span><\/div>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\">\u00a0<\/p>\n<p><\/span><\/span><\/span>\u00a0<\/p>\n<p><\/span><\/span><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0 La <span style=\"font-size: 10pt; font-family: 'Helvetica Neue'; mso-bidi-font-family: 'Times New Roman'; mso-hansi-font-family: 'Helvetica Neue';\"><span style=\"font-family: Helvetica;\">\u00a0bi\u00e8re accompagn\u00e9e de l\u2019ins\u00e9parable bretzel,<\/span><\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: 'Helvetica Neue'; mso-bidi-font-family: 'Times New Roman'; mso-hansi-font-family: 'Helvetica Neue';\"><span style=\"font-family: Helvetica;\">\u00a0le baeckeoffe (pommes de terre et porc), la tarte flamb\u00e9e et les spaetzle (vari\u00e9t\u00e9 de nouilles) qui peuvent accompagner les volailles ou le gibier.\u00a0<\/span><\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: 'Helvetica Neue'; mso-bidi-font-family: 'Times New Roman'; mso-hansi-font-family: 'Helvetica Neue';\"><span style=\"font-family: Helvetica;\">Tartes : flammekueche ou tarte flamb\u00e9e, \u00e0 base de p\u00e2te \u00e0 pain, cr\u00e8me, oignons et lardons. et le fameux pain d\u2019\u00e9pices.<\/span><\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: 'Helvetica Neue'; mso-bidi-font-family: 'Times New Roman'; mso-hansi-font-family: 'Helvetica Neue';\"><span style=\"font-family: Helvetica;\">\u00a0Enfin, le vin blanc, au go\u00fbt si particulier et inimitable que le Riesling, le Gewurztraminer, le Muscat, le Tokay Pinot Gris, le Sylvaner, le Pinot Blanc et le Pinot Noir.\u00a0<\/span><\/span><\/p>\n<p><span style=\"font-size: 10pt; font-family: 'Helvetica Neue'; mso-bidi-font-family: 'Times New Roman'; mso-hansi-font-family: 'Helvetica Neue';\"><span style=\"font-family: Helvetica;\">Et pour vous aider \u00e0 choisir tous ces plats, le guide de pierrette, avec ses 959 plats, recueil de la cuisine r\u00e9gionale fran\u00e7aise, dictionnaire en 5 langues (fran\u00e7ais-anglais, fran\u00e7ais-espagnol, fran\u00e7ais italien, fran\u00e7ais allemand, et fran\u00e7ais) des sp\u00e9cialit\u00e9s fran\u00e7aises et plats typiques de la cuisine fran\u00e7aise.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>what to eat in Alsace ? choucroute,\u00a0bi\u00e8re, vin blanc d&rsquo;Alsace, sp\u00e9cialit\u00e9 alsacienne, plats typiques alsaciens, le foie gras cuisin\u00e9e vient\u00a0de l&rsquo;id\u00e9e du mar\u00e9chal de Contades, et\u00a0qui arriva juqu&rsquo;\u00e0\u00a0la cour de Versailles\u2026\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 La \u00a0bi\u00e8re accompagn\u00e9e de l\u2019ins\u00e9parable bretzel, \u00a0le baeckeoffe (pommes de terre et porc), la tarte flamb\u00e9e et les spaetzle [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[3,12],"tags":[636,93],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/778"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=778"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/778\/revisions"}],"predecessor-version":[{"id":783,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/778\/revisions\/783"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=778"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}