The flammekueche (Alsace Region) was in the habit of farmers to bake their bread every two to three weeks. It was a celebration  to mark the pulp remaining after preparing loaves was spread and covered curd " sürmellich " ( later white cheese, onions and bacon ) and everything was spent a few minutes in the oven. The meal was presented on a cutting board wooden baker , and was cut into rectangles.  Each farmer drove the slice and  ate it with fingers. Most of Alsace citizens are still eating the meal like this especially on traditionnal restaurant.

Served with a fresh glass of white wine from East-North (ex: Riesling)

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