This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


Alsatian slow baked casserole


‘Baker’s oven’ is a classic slow baked casserole, made of meats (mutton, beef, and pork) marinated overnight with onions, garlic, juniper berries, bouquet garni and Alsatian white wine. Sliced potatoes, onions, leeks, carrots, marjoram and garlic are added, placed in a greased casserole pan and then sealed tightly with raw bread dough to bake slowly in the oven.

Traditionally, the pot of ingredients would be dropped off at the local baker’s in the morning; he would seal the top and place the casserole in the oven after baking bread so it would slowly cook. It became a Sunday tradition for women to drop off their baeckeoffe on their way to church and pick up on the way home—Lutheran services were famously long!

Bocaux de baeckeoffe d'Alsace

Today’s busy cook can also buy all the ingredients, ready to bake. It’s often served during the winter holidays.

Classic dishes

Grand Est

Text © Dana Facaros

Images by Arnaud 25