You might think that this lovely platter of wrst was a dish I ordered in Germany. But it's not. In fact, it was the charcuterie platter that I was served in France. In Alsace to be exact, a region of France that has been at various times a part of Germany.You see the German influence in the names of towns, the type of architecture, and of course in the food. Alsatian specialties like sauerkraut, sausages and pretzels are common foods in Germany.
This charcuterie platter was the first course of a lovely meal I ate at a family run restaurant in the wine region of Alsace. Charming small towns are peppered up and down this part of France, with wineries and sample rooms, cafes and restaurants. I have to admit that the charcuterie I was served, was not at all what I expected. I had envisioned thin slices of sausages and thick slices of pat, not cold cuts. But that is the specialness of Alsace.
--Tracy Schneider
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