Good taste

Winter calls for hearty French food in sublime surroundings. Paola Westbeek sets out to discover some of the nation’s favourite dishes and where best to enjoy them

- Paola Westbeek

Whether you live for the adrenaline of gliding down glistening slopes at some of the most impressive winter sports destinations or prefer the gentle climate of the sun-soaked Mediterranean coast, there is plenty to love about winter in France.

Fewer crowds during this time of year also mean a more authentic experience and ample ‘space’ for house hunters to really get a taste for living in the country.

But that’s not all. With its cheese-smothered casseroles and rich stews, France’s rustic winter cuisine is one of the season’s most enticing highlights.

CHOUCROUTE GARNIE

Alsace encompasses the Bas-Rhin and Haut-Rhin departments in the Grand Est region and is nestled between the Rhine river to the east and the Vosges mountains to the west.

In this picturesque corner of northeastern France, the dawn of the colder months begins around the middle of October when a tapestry of colour washes over the vineyards and the chill in the air has everyone craving rustic platters of aromatic choucroute simmered in white wine and abundantly crowned with large chunks of pork, sausages and potatoes.

Though sauerkraut already appeared at Alsatian tables as of the 15th century, it wasn’t until the 19th century that the fermented cabbage was served with other ingredients and became the choucroute garnie (garnished sauerkraut) we know today. The dish is similar to the German schlachtplatte, and not surprisingly so, since Alsace has alternated between German and French rule several times since the 17th century.