Editing Alsace (section)

==== Food ====
[[File:Kouglof.png|thumb|[[Kugelhupf]]]]
The festivities of the year's end involve the production of a great variety of biscuits and small cakes called ''[[bredela]]'' as well as {{lang|fr|[[pain d'épices]]}} ([[gingerbread]] cakes) which are baked around Christmas time. The [[Kugelhupf]] is also popular in Alsace, and the [[Christstollen]] during the Christmas season.<ref>{{Cite web|title=Les Christstollen de la vallée de Munster|year=2009|url=http://sitemap.dna.fr/articles/200912/21/les-christstollen-de-la-vallee-de-munster,region,000011851.php}}</ref>

A gastronomic symbol of the {{lang|fr|région}} is the [[Choucroute]], a local variety of [[Sauerkraut]]. The word Sauerkraut in Alsatian has the form {{lang|gsw|sûrkrût}}, same as in other southwestern German dialects, and means "sour cabbage" as its [[German language|Standard German]] equivalent. This word was included into the French language as {{lang|fr|choucroute}}. To make it, the cabbage is finely shredded, layered with salt and [[juniper]] and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with Strasbourg sausage or frankfurters, bacon, smoked pork or smoked [[Morteau Sausage|Morteau]] or [[Montbéliard]] sausages, or a selection of other pork products. Served alongside are often roasted or steamed potatoes or dumplings.

Alsace is also well known for its [[foie gras]] made in the region since the 17th century. Additionally, Alsace is known for its fruit juices and mineral waters.