I love alsatian cooking. There is some range in the dishes, from robust dishes such as Choucroute Garnie a l'Alsacienne (braised sourkraut garnished with smoked meats and sausages) to delicate fish dishes and unctuous tartes. I like the white wines that go with most alsatian dishes.
What is your favorite Alsatian dish? While I don't like to choose a favorite, if compelled to make a decision I would choose . . . (picture me reflecting with knitted brow) . . . Poitrine de Veau Farcie (stuffed breast of veal). This is a veal breast stuffed with a filling and braised with alsatian riesling wine on a bed of coasely chopped onion and carrots in a covered casserole. The filling is composed of bread crumbs, minced parsely, lightly sauteed onions, a little chopped pork, some nutmeg (I think, not sure), and an egg to bind. I serve this with buttered Alsatian spatzle and with the remainder of the bottle of Alsatian riesling, of course. A good October/fall dish.