As I mentioned earlier, French cuisine varies region to region. They target their recipes based on availability of products in each region.
Tarte aux Pommes de Terre
This is a tart filled with hard boiled eggs, bacon and potatoes. It is a hearty tart that is eaten as part of a savory meal. This was our first introduction to rolling dough so it was a really cool lesson.
Spaetzle
We made Spaetzle paired with Sauteed Trout. Spaetzle is a fun dish to make, and my chef's favorite. It is a basic combination of ingredients such as yogurt, milk, flour and a few others, and then poured through a strainer into frying oil. The process of pouring it through the strainer allows little 'spaetzles' to form, basically making small pasta nibs.
Chourcroute Garni
This dish is a combination of sauerkraut, sausage, every 'wurst' that exists, pork and potatoes. While reading the recipe I thought it straight up sounded gross. However, the combination of all of these meats with the sauerkraut cancelled out the pungent flavors leaving it extremely tasty. It is a really wholesome dish, and shows the german influence on certain regional french cuisine.
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