carpe frite

Carp, cut into darnes (steaks) or filets, with or without bones, and breaded in corn meal, poppyseed or sesame. It’s the classic dish of the Sundgau region of southern Alsace and so popular there’s even a route de carpe frite, taking in over 20 restaurants that serve it.

The Legend of Carpe Frite

Once upon a time the son of the Comte de Ferrette went walking near Liebsdorf where he met a beautiful young shepherdess and fell madly in love. Not daring to declare his love, he expressed his passion in a poem that he engraved on the rocky height where she liked to rest.

Seduced by this sweet message, the shepherdess immediately agreed to marry him. Alas, it was still necessary to convince the Count of Ferrette, who opposed such nuptials.

The Count demanded that the shepherdess perform some extraordinary act that would prove her worthy of marriage to his son. Full of confidence, the young girl offered to prepare her mysterious Golden Fish for him. Intrigued, the count accepted. She went out and caught some carp which she prepared in her own way and browned in oil.

Conquered by the taste, the count agreed to the marriage. He had them build a castle on the rock that witnessed their idyll, a place now known as Liebenstein, the ‘stone of love’.