What's special about the Tarte Flambée, or Flammkueche, as it's often called in Alsace, is not only its distinctive taste but also the tradition that gave rise to it: it dates back to a time well over 100 years ago when bread was baked in the farm's own wood-fired oven on the Alsatian farms of Kochersberg. After the wood had been lit, it was necessary to check when the oven had reached the right temperature for the bread. So the farmers would cut off a small piece of dough, roll it out thinly, and place it on the hot stone plate in the oven for a few minutes – in the flames. When the piece of dough was nice and crispy, the temperature was perfect for the bread. One day, one of the farmers – an ancestor of mine, by the way – had the idea of putting his favorite ingredients, bacon and onions, on the flatbreads before putting them in the oven. He then spread some cream underneath. The aroma wafting from the oven attracted farmers from the neighborhood, so my ancestor divided the flatbread into several pieces so everyone could try a bit. The result was so delicious that it became a tradition and, over the years, a delicacy – the "Original Alsatian Flammkuchen."
In my youth, original Alsatian tarte flambée was served in the cellar of Château Langenberg near Wissembourg. The conviviality in this cellar attracted a whole host of cheerful people from all generations – an unparalleled attraction for original Alsatian tarte flambée. The atmosphere in this cellar dive was unique; it's hard to experience such an exuberant atmosphere today...
People sat together and talked. They talked about everything under the sun, even about the dog at the next table, which had just lifted its leg on the bench outside, or about other earth-shattering matters. On one side of the basement room stood baskets filled with dough, which was rolled out, topped, and placed in the wood-fired ovens as "tarte flambée."
Sometimes there was a green salad with garlic for the tarte flambée—sometimes not. There was always plenty of Côtes du Rhône. But we couldn't always afford it—there was also open rouge in a carafe, which was usually good, inexpensive, and had its effect.
This also included guitar playing, sometimes as early as early evening. It was always loud. It was also loud because of the far-reaching discussions, sometimes heated – but always conciliatory in the end. Tolerant people drank and ate for hours in this basement. They sat at long, dark wooden tables. On the tables lay wooden boards on which the tarte flambée was cut. The tarte flambée was not ordered; instead, the waiter repeatedly slid it onto the boards freshly baked. For each tarte flambée, a chalk mark was placed on the table. Everyone at the table grabbed a piece.
The lively conversation didn't have to be interrupted by orders from the waiter; the freshly baked tarte flambées were literally endless. Somehow, eating tarte flambée on the Langenberg was always completely relaxed, carefree, simple, casual—and usually quite fun.
Alsace is a historic region in eastern France, known for its rich culture, stunning landscapes, and excellent cuisine. Here are some key facts about Alsace:
Alsace is undoubtedly a fascinating region, boasting a rich history, unique culture, and impressive natural beauty. It's a place you absolutely must visit to experience all its beauty and charm.
Ihr traditioneller Flammkuchenbäcker nach "Original Elsässer Vorbild"
