I lived in the small town of Altenheim (Neuried) north of Lahr during my time with the Canadian Air Force in the Cold War, mid to late 1980's. Right across the border from Alsace, it featured a well-known restaurant on the main street through town. During the fall for a limited time Flammkuchen with Neuer Wein was on the menu. They had a wood fired oven out the back to bake them up. Folks who knew came from far & wide to visit the little village. The combination of bacon/onion Flammkuchen & sweet Neuer Wein was off the charts delicious! The baking was continuous & the waiter would walk into the room serving by the slice rather than an entire 'kuchen' per table. Similar to marking your coaster with how many beer you've had in a Gasthaus, they kept track of how many slices of Flammkuchen you had. There would be several variations of the standard bacon/onion served & you could choose to pass or partake of the non-standard slices.
@@c0mpu73rguy There's a pizzeria by me that has an offering for the kids of strawberries and marshmallows on pizza crust. So it's not pizza, or whatever. As long as they get my order correct.
@@c0mpu73rguyyou do know the difference BETWEEN flat bread and bread? Hint : toast is from a BIG loaf that is sliced after baking so no it’s not a flat bread or dough baked thin to start with. One has yeast, the other doesn’t. 🤦♀️.
@@xr6lad Toast, most breads, pizza dough and Flammkuchen or tarte flambée dough all contain yeast though. I don't know about the english, but as an Alsacian I'd take offense in someone saying Falammkuchen is a kind of Pizza. I'd guess a few Italians might have similar views. Some renowned English dictionaries define Pizza as a large circle of flat bread baked with cheese, tomatoes, and sometimes meat and vegetables. Some even add that it is of Italian origin. That would certainly not fit Flammkuchen.
I spent four days in Strasbourg and somehow got invited to a local house party. I ended up helping in the kitchen and was taught how to make Flamenkuche. It was so delicious! Definitely a tasty alternative to Italian pizza.
When I was a kid, my Dad used to go to Strasbourg pretty much every year for work. One year my mum and I accompanied him. I honestly don't know how old I was...maybe between 10 and 13. So that's forty odd years ago. I can still very easily bring to mind the delicious flavour and wonderful texture of tarte flambee. Never had it since then but it's a core memory. Someone else said in the comments that it's not anyone's version of pizza, it is its own thing - I totally agree. If you ever get the chance, you must try it!!
ciao amico, what it this s Pissaladièr that you speak of ? is it some french regional thing, more similar to pizza :) But even in Italia pizza is not just pizza, there is quite a big difference between roman pizza, tuscan pizza, napoletanean pizza and trapanese pizza for example. Tbh i think most human cultures have found a way of using a base of complex carbohydrates baked with tasty toppings , and lucky for us that they did! .)
I've been half a year away from home, first thing planned when returning in 2 months is to have Flammekueche with the whole family at my grandparents house. We just do them in a pizza oven on sunny days, it's like the alsacian alternative to barbecue in summer. Flammkueche are best enjoyed with Picon beer, a typical beverage of northern france made from orange and roots, that have to be mixed with beer and eventually lemon juice
Glad to see one of my favourite dish getting some international recognition ! Sadly tarte flambées outside of alsace are often doing a pretty bad publicity to this dish. It looks simple but it is far from easy to master (like any dish with few ingredients). Choosing the right cream so its acidity balances nicely with the bitterness of the crust. Chosing the right quantity and hydration of the ingredients so the dough is crunchy. Making sure that the top isn't too cooked either (the cream should be pretty raw). Chosing the right bacon that is smoked properly... You should have filmed this in a village, where the proper ones are made (Pfulgriesheim by example has my favourite restaurants). No offense to this restaurant but it's far from being a reference for this dish. No tarte flambée from strasbourg compares to the ones in the villages around it.
The idea of this dish was to test the heat of the oven. You can get the feeling for the right temperature just by putting in the Flammkuchen. If it burns up in seconds, it is too hot and needs some cool down, if it takes several minutes to get ready, you know you need to put in some more wood. There is no thermometer that can tell you the heat, it is all based on experience. But on the thermometer the temperature would be betwen 380 and 450° C. People baked their bread at a large community oven and this would be served just before the bread goes into the oven to be baked. At this moment you have already spend hours on preparing the bread and take the last break while waiting for the woot to burn down and the heat from the fire to spread evenly into the bricks and get ready for the bread. You can not do it later, because then the burning coal would be removed and the oven already occupied by the bread. So they made the Flammkuchen and had a great meal and then put the bread in the oven. I live in another area in the south west of Germany and we have similar dishes, Zwiebelkuchen, but this uses the remaining heat of the oven, when the bread is done. So it is at a heat of ca. 200° to 250° C and it is also delicious as well, has basically the same ingredients but a thicker dough and bakes for 20 minutes to half an hour or something like that.
I guess it's just a cathy phrase so they put it that way, but being the "french answer to pizza" doesn't really make sense, because flammekeuche is way older than pizza (at least it has been the same way longer than the moder pizza came to be what it is today). But you could probably make the argument that the many kinds of flammekeuche are an answer to the various kinds of pizza that are around today
we don't even call that "tarte flambé" in France, we call that Flamenkuche and I don't think it can be compared to pizza since we eat it during the aperitive or entry of our meal. Nonetheless it's exquisite but it's difficult to find a traditionnaly made one anywhere out of Alsace.
@@enricodragoni Surtout que l'aslsacien qui prépare la tarte flambée dit lui meme tarte flambée. Les commentaires sur internet c'est toujours plein de pseudo expert lol
@@alex_tahiti Il n'empêche que je suis d'accord, on l'appelle aussi flammeku(e)che où je suis. C'est pas en Alsace ni à Paris, mais on l'appelle quand même comme ça..
This looks magnificent! The charred parts remind me of New Haven style pizza in the U.S.. Same type of oven and fire. Gotta find some place to have this.
The name of the dish varies in local dialects; it is called Flàmmeküeche, or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian - compare (Standard) German Flammkuchen. What’s also funny about tarte flambé is that flammkuchen is actually cooked using a wood burning oven and not flambéed 😅
Well, besides the stupid comments of the presenter- the pizza looks bomb. I don't think I would call it a pizza though. Everything the French make is pretty much awesome so it's nice to see them have a version of something 'pizza-like' but with a decidedly French take on it, though Alsace isn't really French or German, kind of its own thing like a lot of parts of Europe that border each other.
It's indeed not a pizza, juste a Flammküche/tarte flambée :>. The comparison makes visual sense, but it has no historical or even culinary links to the pizza. You'll just find this concept of having flour and water with some toppings on top in virtually every cultures in the world, because it makes sense :>
@@shinreilba Nah, we don't mind at all being called french. Because we are. Although it's always nicer calling it by the region, it could have been far worse. Like calling it german... Or ch'ti. F*ckin' 3 brasseurs in Canada you think I did not see you selling some of these and portraying them as typical from "northern" France?
I find it surprising coming from a German TV program not to call this by its real name: Flammenkueche in Alsacian. It wouldn’t surprise me from French people as the French government has always tried to destroy regional cultures (especially for the “Boches de l’Est”) but from DW…….shame!
What are you talking about ? Even the guy preparing it calls it "tarte flambée" we call it tarte flambée or Flammenkueche why trying to create a useless debate.
I'm always bothered by the claim that it's french. Although the variety known as the "alsacian" is a classic and the most famous one, Flammkuchen is not bound to that specific region. It is known all along southwest Germany as well as in Lorraine and Alsace. It's rather a dish of a mixed regional/national heritage than a french one.
Oh! I remember my first order of Tarte Flambee. I thought it was a desert, custardy something. I called the waiter for incomplete order, not knowing it was a flat bread with toppings. Quite embarassing moment 😅
interestingly a lot of people from Alsace came over to the US (then still colonies) and became a large part of the Pennsylvania Dutch, and brought this sorta dish there as well Though it's typically called Zwiwwelkuche, onion-cake, (similar to neighboring regions of Germany that have a similar dish) it's still made similarly Though it can depend on where and who makes it, since some areas have it thin like this, and some have it thicker, sometimes much thicker, which can more closely resemble what's made across the border in Germany We do have the word Flammkuche interestingly, but it means pancake instead
Strossburi is used only by Alsatians in the Alsatian language. In German it’s Strassburg, in French (and English, the language of this video) it’s Strasbourg. The majority of its inhabitants don’t call it Strossburi, they call it Strasbourg. You don’t know what you are talking about, just acting as a clueless “internet expert” :)
To be honest, the border between France and Germany is a bit porous and the culture and food of Alsace is not so different from those of Bade-Wurtemberg. In Strasbourg all you have to do is to cross a bridge to find yourself in Kehl in Germany and a lot of people do it regularly (some things are cheaper in France, some in Germany and Strasbourg-Kehl is basically one binational city).
@@MK-ev5rzJ'adore quand les américains se font experts .... Eh guignol, la langue que tu prends pour de l'allemand, c'est de l'alsacien justement, il est aussi stupide et inculte de confondre les deux que confondre le corse et l'italien 🤡
No haha 😁 its a shared meal, meaning it is bring and share on 6 parts on the table, ofc eat in 2 minutes, but several others come right next after until everyone are full 😁 becoming about 1 or 1,5 tarte by persons, total of 6 or 9 tartes etc
Through this way, the tarte is always eaten very warm by the group. Once a waiter puts on the table, if one is still hungry he directly order for the next one. At the end, all the wooden plates are accumulated on table and counted to know how much it costs.
@@luciamacakova7516 flammekueche was traditionally eaten without lard in Catholic villages, since it was a Friday dish, so yeah a vegetarian version exist
The eggs can be left out from the cream and many variants of the toppings are vegetarian, such as most sweet ones (for example with apple), but also different variants with cheese (Munster cheese, goat cheese with honey...).
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The presentation makes no sense… Flammekueche is much older than pizza, traditionally it doesn't have the same kind of toppings at all and isn't the same kind of dish, much lighter, one slice is more of a snack by itself, only becoming a dish once you eat enough of them. This is a clickbait title, surfing on the relative current popularity of small restaurant offering a large variety of tartes flambées to suggest an opposition that doesn't really exists between two dishes that are only superficially similar and have nothing to do with each other historically. I'll add that I really don't understand the anglo-saxon tendency to fetishize certain kind of dishes and proclaim they're inherently "the best" (or "His majesty the Italian Pizza") : the appreciation of a food depends much more on the skill of the cook, the ingredients he has, and the mood and taste of the dinner than on the specific category of dish one is making.
"Since world war one"... Seriously?! Have you ever opened a history book? It's France since the end of the 30 years war. It was conquered by Germany in 1871, until it was returned to France in 1918, before being lost again in 1940, and freed again in 1945. AS for the tarte flambée, it was a peasant dish, originally meant not only to check temperature, as stated, but also to not "waste" the initial heat of a wood fired bread oven. But please, pretty please, "Munster cheese and ham" or "mushroom", are still somewhat acceptable are NOT "traditional tarte flambéee", but urban restaurant inventions. Anything including salmon or other similar ingredients are downright heretical (think "pinaepple on pizza") and are to be relegated to "tourist trap" eateries. As for the ones calling tarte flambée "german", this is downright cultural appropriation.
Although the alsace variety is a classic and the most famous one it is not bound to the region. It is known all along southwest Germany as well as in Lorraine and Alsace. Also political borders aren't cultural ones. Alsace really only started to shift to a dominant french culture after WW2. It's rather a dish of a greater international region than a french one. @@nonameronin1
Don't order this in Germany, don't go to the tourist traps in Strassbourg. Try the modest looking cozy places in the Alsacian countryside around. With white wine, delicious.
I guess, that really original version for people of Alsace region was decent thick focaccia-like bread with loads of traditional toppings. These pancakes with bacon for tourists who want to keep diet and eat bacon don't impress me much. In Slovakia we have something called podplamennik, thick savoury cake with bacon, sausages, cream, chease, onions etc. Dough yeasted with grated boiled potatoes.
So french pizza basically. No disrespect to either country, just seems too simplified to compete with a whole other dish that's insanely beloved by many.
This narrator is jarringly robotic. I usually don't notice the narrator, but this one is bad. Good video though, loved hearing the Alsatians speak French.
I lived in the small town of Altenheim (Neuried) north of Lahr during my time with the Canadian Air Force in the Cold War, mid to late 1980's. Right across the border from Alsace, it featured a well-known restaurant on the main street through town. During the fall for a limited time Flammkuchen with Neuer Wein was on the menu. They had a wood fired oven out the back to bake them up. Folks who knew came from far & wide to visit the little village. The combination of bacon/onion Flammkuchen & sweet Neuer Wein was off the charts delicious! The baking was continuous & the waiter would walk into the room serving by the slice rather than an entire 'kuchen' per table. Similar to marking your coaster with how many beer you've had in a Gasthaus, they kept track of how many slices of Flammkuchen you had. There would be several variations of the standard bacon/onion served & you could choose to pass or partake of the non-standard slices.
Flammekuche is not a pizza, it’s its own thing. And it’s awesome.
eh, in English pizza is a flat bread with toppings so this indeed definitely falls under the definition of pizza in the English language
@@wilhelmseleorningcniht9410 Wait… So are toasts and jelly technically pizza as well?
@@c0mpu73rguy There's a pizzeria by me that has an offering for the kids of strawberries and marshmallows on pizza crust. So it's not pizza, or whatever. As long as they get my order correct.
@@c0mpu73rguyyou do know the difference BETWEEN flat bread and bread? Hint : toast is from a BIG loaf that is sliced after baking so no it’s not a flat bread or dough baked thin to start with. One has yeast, the other doesn’t. 🤦♀️.
@@xr6lad Toast, most breads, pizza dough and Flammkuchen or tarte flambée dough all contain yeast though. I don't know about the english, but as an Alsacian I'd take offense in someone saying Falammkuchen is a kind of Pizza. I'd guess a few Italians might have similar views.
Some renowned English dictionaries define Pizza as a large circle of flat bread baked with cheese, tomatoes, and sometimes meat and vegetables. Some even add that it is of Italian origin. That would certainly not fit Flammkuchen.
as an italian, i love it.
I spent four days in Strasbourg and somehow got invited to a local house party.
I ended up helping in the kitchen and was taught how to make Flamenkuche. It was so delicious! Definitely a tasty alternative to Italian pizza.
When I was a kid, my Dad used to go to Strasbourg pretty much every year for work. One year my mum and I accompanied him. I honestly don't know how old I was...maybe between 10 and 13. So that's forty odd years ago. I can still very easily bring to mind the delicious flavour and wonderful texture of tarte flambee. Never had it since then but it's a core memory. Someone else said in the comments that it's not anyone's version of pizza, it is its own thing - I totally agree. If you ever get the chance, you must try it!!
My absolute favorite Alsatian food ❤❤❤
I had this one time at a small cafe. I thoroughly enjoyed it.
Why people need to compare things. Just enjoy the variety, its richeness
I never thought of this dish as either french or german. Its that thing from the elsass region. And its tasty :)
Thé French answer to pizza is not Flamenkuchen , it’s Pissaladière..😊
ciao amico, what it this s Pissaladièr that you speak of ? is it some french regional thing, more similar to pizza :)
But even in Italia pizza is not just pizza, there is quite a big difference between roman pizza, tuscan pizza, napoletanean pizza and trapanese pizza for example.
Tbh i think most human cultures have found a way of using a base of complex carbohydrates baked with tasty toppings , and lucky for us that they did! .)
I've been half a year away from home, first thing planned when returning in 2 months is to have Flammekueche with the whole family at my grandparents house. We just do them in a pizza oven on sunny days, it's like the alsacian alternative to barbecue in summer. Flammkueche are best enjoyed with Picon beer, a typical beverage of northern france made from orange and roots, that have to be mixed with beer and eventually lemon juice
Glad to see one of my favourite dish getting some international recognition !
Sadly tarte flambées outside of alsace are often doing a pretty bad publicity to this dish. It looks simple but it is far from easy to master (like any dish with few ingredients).
Choosing the right cream so its acidity balances nicely with the bitterness of the crust. Chosing the right quantity and hydration of the ingredients so the dough is crunchy. Making sure that the top isn't too cooked either (the cream should be pretty raw). Chosing the right bacon that is smoked properly...
You should have filmed this in a village, where the proper ones are made (Pfulgriesheim by example has my favourite restaurants).
No offense to this restaurant but it's far from being a reference for this dish. No tarte flambée from strasbourg compares to the ones in the villages around it.
The idea of this dish was to test the heat of the oven. You can get the feeling for the right temperature just by putting in the Flammkuchen. If it burns up in seconds, it is too hot and needs some cool down, if it takes several minutes to get ready, you know you need to put in some more wood. There is no thermometer that can tell you the heat, it is all based on experience. But on the thermometer the temperature would be betwen 380 and 450° C. People baked their bread at a large community oven and this would be served just before the bread goes into the oven to be baked. At this moment you have already spend hours on preparing the bread and take the last break while waiting for the woot to burn down and the heat from the fire to spread evenly into the bricks and get ready for the bread. You can not do it later, because then the burning coal would be removed and the oven already occupied by the bread. So they made the Flammkuchen and had a great meal and then put the bread in the oven. I live in another area in the south west of Germany and we have similar dishes, Zwiebelkuchen, but this uses the remaining heat of the oven, when the bread is done. So it is at a heat of ca. 200° to 250° C and it is also delicious as well, has basically the same ingredients but a thicker dough and bakes for 20 minutes to half an hour or something like that.
Tarte Flambe is Heaven!
For those who can't get out to Alsace all of the time, Trader Joe's has two that are absolutely wonderful.
Tarte Flambee with cream, camembert, pears and rosemary is phantastic!
The real French answer to pizza is Pissaladière from Nice.
I guess it's just a cathy phrase so they put it that way, but being the "french answer to pizza" doesn't really make sense, because flammekeuche is way older than pizza (at least it has been the same way longer than the moder pizza came to be what it is today). But you could probably make the argument that the many kinds of flammekeuche are an answer to the various kinds of pizza that are around today
the ingredients are older, no tomatoes until 1500s
we don't even call that "tarte flambé" in France, we call that Flamenkuche and I don't think it can be compared to pizza since we eat it during the aperitive or entry of our meal.
Nonetheless it's exquisite but it's difficult to find a traditionnaly made one anywhere out of Alsace.
We call it 'une flamm' in Lorraine
I'm from strasbourg and call it tarte flambée
@@enricodragoni Surtout que l'aslsacien qui prépare la tarte flambée dit lui meme tarte flambée. Les commentaires sur internet c'est toujours plein de pseudo expert lol
@@amiralx88 pseudo expert de sa region. C'est probablement un parisien qui croit tout connaitre
@@alex_tahiti Il n'empêche que je suis d'accord, on l'appelle aussi flammeku(e)che où je suis. C'est pas en Alsace ni à Paris, mais on l'appelle quand même comme ça..
When he said better than a pizza, i bet italians were laughing at him😂
Not only Italians I believe
Looks better than some of the stuff being sold as “pizza” in the US.
@@opwave79 I can agree with that. It isn’t bad, I prefer a good pizza, but I prefer a Flammkucken to a bad pizza
@@opwave79
Pizza is Italian -American. Not Italian.
The arrogance of french... 😂
Wow crunchy😊🎉
ill have to try these some day they look great
This looks magnificent! The charred parts remind me of New Haven style pizza in the U.S.. Same type of oven and fire. Gotta find some place to have this.
Looks awesome, I would try the mushroom Flambee. 😉
Next week's headline: "Italy declares war on France"
That long?
The pizza oven is one of the best you can buy in the world and it´s from Acunto in Naples Italy
In what world is a wooden serving dish unsanitary?
😂🤷
TikTok world. 🤣🤣
@@morrismonet3554 😂 they have knowledge on everything
Absolutely wonderful. In the US you can find a version in the frozen section of Trader Joe’s. Not nearly as good as the real deal, but still tasty.
Please DW, I'm in Strasbourg and Obernai, it's not "tarte flambée", it's Flammekueche. You are a german media, you know what the right word is.
The name of the dish varies in local dialects; it is called Flàmmeküeche, or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian - compare (Standard) German Flammkuchen. What’s also funny about tarte flambé is that flammkuchen is actually cooked using a wood burning oven and not flambéed 😅
The chef in the report calls it Tarte Flambé… I think he knows what he’s talking about!
@@Samialessi 🙄 Not at all. Being "chief" doesn't mean u know everything...
@@Hylas67 “Chef” in English means cook, not chief. And he was obviously chosen by the reporter and restaurant to speak with knowledge on the subject
@@D-Z321that’s because “flammèe” just means flamed so in English it would be “flamed tart”
with wine i go pizza , but with beer ... go flammekueche!
My absolute favourite food of all time with truffade and ramen
Yes Please !
Italian pizza cannot be beat. But I would like to try this
It's really delicious.
Well, besides the stupid comments of the presenter- the pizza looks bomb. I don't think I would call it a pizza though. Everything the French make is pretty much awesome so it's nice to see them have a version of something 'pizza-like' but with a decidedly French take on it, though Alsace isn't really French or German, kind of its own thing like a lot of parts of Europe that border each other.
It's indeed not a pizza, juste a Flammküche/tarte flambée :>. The comparison makes visual sense, but it has no historical or even culinary links to the pizza.
You'll just find this concept of having flour and water with some toppings on top in virtually every cultures in the world, because it makes sense :>
The comments about the charring on the edges and the serving boards were incredibly shitty and unnecessary.
calling it french or saying it has a french take is really wrong, it's something alsatians would get mad at for sure
@@shinreilba Nah, we don't mind at all being called french. Because we are. Although it's always nicer calling it by the region, it could have been far worse. Like calling it german...
Or ch'ti. F*ckin' 3 brasseurs in Canada you think I did not see you selling some of these and portraying them as typical from "northern" France?
@@marcbuisson2463 je suis d'alsace. la volonté de rattacher notre culture au monolithe français c'est une saleté et j'en ai marre.
I find it surprising coming from a German TV program not to call this by its real name: Flammenkueche in Alsacian. It wouldn’t surprise me from French people as the French government has always tried to destroy regional cultures (especially for the “Boches de l’Est”) but from DW…….shame!
What are you talking about ? Even the guy preparing it calls it "tarte flambée" we call it tarte flambée or Flammenkueche why trying to create a useless debate.
You can call it both ways, no one in Alsace itself argues about this at all
Flammenkuchen, alte österreichische Speise.
so instead of using cheese they switch to a special blend of cream! it would be great if some pizza chains offer such option !
lecker flammkuchen 🤤
How about a ham and pineapple version😁
In Rome, the traditional pizza is just a bit less thin :D
I'm always bothered by the claim that it's french. Although the variety known as the "alsacian" is a classic and the most famous one, Flammkuchen is not bound to that specific region. It is known all along southwest Germany as well as in Lorraine and Alsace. It's rather a dish of a mixed regional/national heritage than a french one.
Looks yum, I always prefer thin crusts pizza
Oh! I remember my first order of Tarte Flambee. I thought it was a desert, custardy something. I called the waiter for incomplete order, not knowing it was a flat bread with toppings. Quite embarassing moment 😅
I thought it was a pie served flambe
I like how DW calls Alsatian food French.
interestingly a lot of people from Alsace came over to the US (then still colonies) and became a large part of the Pennsylvania Dutch, and brought this sorta dish there as well
Though it's typically called Zwiwwelkuche, onion-cake, (similar to neighboring regions of Germany that have a similar dish) it's still made similarly
Though it can depend on where and who makes it, since some areas have it thin like this, and some have it thicker, sometimes much thicker, which can more closely resemble what's made across the border in Germany
We do have the word Flammkuche interestingly, but it means pancake instead
It is also pretty common in Germany (at least in the South) - delicious, but I guess no one would call that a „French pizza version“ (ouch, come on …)
Tres interescant
They look like large versions of the cheese manakish, but with more items in the toppings.
Going to the kitchen..
is this declaration
I'm astonished a German broadcaster doesn't call Strossburi by its original name, which is used by the majority of it's inhabitants.
Strossburi is used only by Alsatians in the Alsatian language. In German it’s Strassburg, in French (and English, the language of this video) it’s Strasbourg. The majority of its inhabitants don’t call it Strossburi, they call it Strasbourg. You don’t know what you are talking about, just acting as a clueless “internet expert” :)
Maybe because Germans speak German, not Alsation, and the video is in English.
@@Ihatepinkfloyd82they speak a German dialect in alsace unless they are french
@@thomasschumacher8748 But I do not expect German broadcasters to speak dialect. Do you?
@@thomasschumacher8748 That is no reason for a broadcaster, to speak dialect.
They have a version of the classic one at Trader Joe's, it's delicious but I'm sure the original is far superior.
I suppose its the other way around : pizza is tarte flambee with ingredients imported from America, Tomato.
hmm, I always thought it was German. You learn something new everyday. Also its one of my fav style of pizza with a beer.
You calling it a pizza shows how successful pizza is 😂
To be honest, the border between France and Germany is a bit porous and the culture and food of Alsace is not so different from those of Bade-Wurtemberg. In Strasbourg all you have to do is to cross a bridge to find yourself in Kehl in Germany and a lot of people do it regularly (some things are cheaper in France, some in Germany and Strasbourg-Kehl is basically one binational city).
It is Alsatian, which is a region that is still majority German speaking to this day, despite the French government doing everything to change that.
@@MK-ev5rzJ'adore quand les américains se font experts .... Eh guignol, la langue que tu prends pour de l'allemand, c'est de l'alsacien justement, il est aussi stupide et inculte de confondre les deux que confondre le corse et l'italien 🤡
It´s from Alsace (which was German for a long time)/Pfalz/Baden so definitely more German than French or at best a German-French mix.
I am curious how it would taste with pineapple.
Team Tarte flambée
0:46 "Should you eat the burnt bits"...
What in the American type if question is that...
pizza is more famous because its easy to pronounce..
And is better, Flammkuchen is something for women and minorities
strange that he is using yeast for dough
One for 6!! People? Thing is thin as all get out. I could dome that myself in 10 minutes.
No haha 😁 its a shared meal, meaning it is bring and share on 6 parts on the table, ofc eat in 2 minutes, but several others come right next after until everyone are full 😁 becoming about 1 or 1,5 tarte by persons, total of 6 or 9 tartes etc
Through this way, the tarte is always eaten very warm by the group. Once a waiter puts on the table, if one is still hungry he directly order for the next one. At the end, all the wooden plates are accumulated on table and counted to know how much it costs.
😍😍😍
Mushrooms for the win!
so still pizza ?
Can we get a vegetarian version ?
yes. But who can eat a flatbread without toping in the region of sauerkraut and bacon? Someone who deserves it.
@luciamacakova7516 dietary restrictions make you do strange things
@@luciamacakova7516 flammekueche was traditionally eaten without lard in Catholic villages, since it was a Friday dish, so yeah a vegetarian version exist
yes without problem! nobody will arrest you if ask for mushroom instead of bacon ^^
The eggs can be left out from the cream and many variants of the toppings are vegetarian, such as most sweet ones (for example with apple), but also different variants with cheese (Munster cheese, goat cheese with honey...).
It's not French.
Are saying that Alsace is not French?
Because it isnt @@maztasl3365
They said “known as German pizza” and it’s in modern day France and the people are speaking French. It’s kind of French kind of German.
Never has been @@maztasl3365
Yup, it's Alsation which was originally German.
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I didn't know that pizza was question.
There was never a question, so why does there need to be an answer? Just like deep-dish, that isn't pizza.
I always thought the dough was made of puff pastry.
It’s not French and it’s not a answer. It was invented by the Alsacian bakers at the end of work shift in the morning back in the day.
Alsacia is in France
@@AllanRoberto2711 was germany for hundreds of years, france stole it!
@@AllanRoberto2711Yes, but Alsacien people dont like French people , we are Alsacien First and verry proud about it
@@tigerdyr8220 that’s true.
Raise awareness about "ethnicity criminal " for a better world! 🙏🙏
This is a VERY weak "answer" There is no comparison between His Majesty the Italian Pizza and the very very humble alsacian product.
Sometimes I'd much rather have a tarte flambée over a pizza. Just depends on my mood
Italian - American Pizza.
It’s not an “answer” to pizza really, and it is very very good in its own right
Spoken like an ignorant American who’s never had tarte flambée..
The presentation makes no sense… Flammekueche is much older than pizza, traditionally it doesn't have the same kind of toppings at all and isn't the same kind of dish, much lighter, one slice is more of a snack by itself, only becoming a dish once you eat enough of them.
This is a clickbait title, surfing on the relative current popularity of small restaurant offering a large variety of tartes flambées to suggest an opposition that doesn't really exists between two dishes that are only superficially similar and have nothing to do with each other historically.
I'll add that I really don't understand the anglo-saxon tendency to fetishize certain kind of dishes and proclaim they're inherently "the best" (or "His majesty the Italian Pizza") : the appreciation of a food depends much more on the skill of the cook, the ingredients he has, and the mood and taste of the dinner than on the specific category of dish one is making.
As a supertaster, don’t like whole onions or bacon, so pizza it is. Mushrooms are also disgusting and taste similar to crickets, to me anyways.
"les côtés dorés"???? Ils sont carbonisés !!!
That first pie was BURNT
Ultra thin crust
Pan pizza for me
It's not french buds
"Since world war one"... Seriously?! Have you ever opened a history book?
It's France since the end of the 30 years war.
It was conquered by Germany in 1871, until it was returned to France in 1918, before being lost again in 1940, and freed again in 1945.
AS for the tarte flambée, it was a peasant dish, originally meant not only to check temperature, as stated, but also to not "waste" the initial heat of a wood fired bread oven.
But please, pretty please, "Munster cheese and ham" or "mushroom", are still somewhat acceptable are NOT "traditional tarte flambéee", but urban restaurant inventions.
Anything including salmon or other similar ingredients are downright heretical (think "pinaepple on pizza") and are to be relegated to "tourist trap" eateries.
As for the ones calling tarte flambée "german", this is downright cultural appropriation.
Flammkuchen
The unnecessary comments about burned edges being unhealthy and wood being unsanitary is very Israeli. Shame on you
Glad to see non-Germans malding in the comments on behalf of Germany over Alsace.
Keep it up, your tears give me sustenance.
It’s pizza with a different name
Heat lots of heat very hot
Not pizza and not French.
This may not be a "pizza" but Alsace to is both politically and culturally part of France now. I do Not See why you would say otherwise.
Although the alsace variety is a classic and the most famous one it is not bound to the region. It is known all along southwest Germany as well as in Lorraine and Alsace. Also political borders aren't cultural ones. Alsace really only started to shift to a dominant french culture after WW2. It's rather a dish of a greater international region than a french one. @@nonameronin1
It's miLLimètre not miNimètre
Don't order this in Germany, don't go to the tourist traps in Strassbourg. Try the modest looking cozy places in the Alsacian countryside around. With white wine, delicious.
Warum nicht in Deutschland? Wir essen das gern hier in Ffm!
He is not the best real life example to prove that isn’t burnt or unhealthy.
The burnt bits (acrylamide) would cause cancer, not overweight
I guess, that really original version for people of Alsace region was decent thick focaccia-like bread with loads of traditional toppings. These pancakes with bacon for tourists who want to keep diet and eat bacon don't impress me much. In Slovakia we have something called podplamennik, thick savoury cake with bacon, sausages, cream, chease, onions etc. Dough yeasted with grated boiled potatoes.
alsace does not have focaccia bread no. and lardons have been traditional for it for over 600 years
Well you guessed wrong
as an italian I feel offended.....
Knowing the italians i was scared when this man said it was better than a pizza
Alsatia is german.
So french pizza basically. No disrespect to either country, just seems too simplified to compete with a whole other dish that's insanely beloved by many.
This narrator is jarringly robotic. I usually don't notice the narrator, but this one is bad. Good video though, loved hearing the Alsatians speak French.
Also 'bacon' is a really bad translation of lardon. Lardon is also a word in English that means the same thing. . .
He is a German trying really hard to sound like an American.
His focus on "getting it right" makes him sound robotic and weird.
Go tell an alsacian he's french.
Enjoy the tantrum.
It's like english and irish.
Stop this nonsense, this is a pizza with thin crust 🤦🤦🤦
Its german not french
If this is the French answer to pizza, then they misinterpreted the question. Just because it's flat doesn't make it pizza.
That looks dreadful - just my opinion of course.
Yikes. Looks horrid. And burnt. If I got that at a table with black I’d send it back.