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Episode 5
Episode 5 of 8
Sitting between Germany and France, Alsace is frontier land with a cuisine to match, showcasing very German sausages and very French frogs' legs.
In Strasbourg, Eva stops off at Brasserie Le Tigre for a beer (brassier means ‘to brew’) and a deliciously creamy tarte flambee. Then it's guide Coralie Andt’s restaurant, known as a winstub, where French wines can be enjoyed with a salad plate without salad but plenty of cheese and sausage – and more sausage with sauerkraut cooked in white Riesling wine.
With French tarts in a brasserie that serves German-style beer, and German sausage in a winstub serving French white wine, Alsace is defined by its geography.
