Dishes from Alsace today, in North Eastern France. An area of France that has been historically part of Germany as much as part of France and the cuisine and wine from the area is very Germanic in style.
Chef Gilles cooked a couple of dishes from the region.
The 1st was fillet of trout braised in riesling wine, served with spätzle noodles, green beans and turned mushroom and a sauce of the riesling wine, fish stock and cream.
Next he cooked a roast rack of pork with choucroute (braised cabbage with vinegar and caraway seeds).