We've had some interesting meals recently sampling the delights of Alsace culinary specialities. Overall we were not very impressed, that is excluding the Flammkuche (Tarte Flambée) which is excellent and cheap. One of the main problems of the Alsatian 'cookery' is the lack of cookery. In a restaurant Dick decided to have a meal that did not have meat. What arrived was a few boiled potatoes, a slice of Munster cheese, raw onions, raw horseradish, a piece of lettuce, a slice of tomato, a few chopped up herbs and a litre of Fromage blanc. I ask you is there any appeal to this meal? No. Dick should have been warned off the choice of meal by the comments from the waiter. 'Are you sure about your choice? You realise this is a vegetarian meal with Fromage Blanc?' 'OK that's fine'. Make your own minds up.
Fromage blanc anyone?
I did not go vegetarian but I slightly wished I had, well not the litre of Fromage Blanc. A mound of choucroute (sauerkraut), boiled potatoes and pork 5 ways. Interestingly the pork was called 'pork trimmings', which I now know means slices or pieces of different types of pork products. Again no real cookery. Perhaps it's just me but when I go out for a meal I like to feel that someone, ie. the chef, has put some effort in, rather than pour out/plate up bought in produce. There must be Alsace culinary delights out there, they seem hard to find.
What can I say? It was filling.
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