Alsace is the smallest region in metropolitan France, however it is a region packed tightly with culture, gastronomic delights and of course vineyards. The region offers a cultural blend of modern French institutions and traditional Germanic cuisine and architecture. Alsatian cuisine, marked by the use of pork in various forms evokes conviviality and dishes are served with generous portions. Foie gras has been produced in the region since the 17th Century, however Sauerkraut remains its gastronomic symbol.
