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Simple, fresh and hearty, cervelas salad is a must...
Born from the art of wasting nothing, Bettelmann...
Meltingly tender inside and crisp outside, Waedele...
A speciality of the Vosges mountains, the Munster...
Melting, generous and fragrant, Alsatian onion tart,...
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Simple, fresh and hearty, cervelas salad is a must in Alsatian winstubs. Cervelas sausage, mustard vinaigrette, onions and gherkins are all it takes to make this warm-weather classic, which can also be served with cheese. Discover the step-by-step recipe.
Born from the art of wasting nothing, Bettelmann turns stale bread into a soft dessert with black cherries, scented with cinnamon and kirsch. A classic of Alsatian grandmothers' kitchens, whose history and step-by-step recipe you will discover here.
Meltingly tender inside and crisp outside, Waedele is the braised pork knuckle of Alsatian winstubs. Served with sauerkraut or potatoes, it is a convivial winter dish whose step-by-step recipe you will discover here.
A speciality of the Vosges mountains, the Munster Valley meat pie encloses a filling of meat marinated in white wine and herbs in golden puff pastry. A generous festive dish, whose history and step-by-step recipe you will discover here.
Melting, generous and fragrant, Alsatian onion tart, or Zewelkueche, is the great autumn speciality, traditionally served with new wine at harvest time. Discover its history and a step-by-step recipe.
Alsace's answer to coq au vin, coq au Riesling is a festive Sunday dish: chicken braised in white wine with mushrooms and cream, served with spaetzle or noodles. Discover its history and a step-by-step recipe.
Protected by a Protected Geographical Indication, Alsace honey comes in six varieties with very distinct characters: fir, acacia, chestnut, lime blossom, forest and wildflower. Discover their flavours, their best uses in cooking and our storage tips.
Looking for a complete Alsatian Christmas menu? From aperitif to petits fours, here is a festive meal planned step by step, with a recipe from our blog and the matching Alsace wine for each course.
Linzertorte is one of the oldest pastries in Europe: an almond and cinnamon shortcrust filled with raspberry jam and topped with its famous lattice. Discover its history, its place on Alsatian festive tables and a step-by-step recipe.
Christstollen is the great Advent sweet bread: a buttery dough studded with candied fruit, rum-soaked raisins and almonds, sometimes filled with marzipan, then generously coated in icing sugar. Discover its history, its symbolism and a step-by-step recipe.
Beerawecka is the quintessential Alsatian Christmas bread: a dense, fragrant loaf made almost entirely of dried pears, dried fruit, nuts and spices, lifted with a dash of kirsch. Discover its history, its traditions and a step-by-step recipe.
The Baeckeoffe dish in Soufflenheim pottery is not just for slow-cooking the famous eponymous dish. Used as a bread tin, it provides slow, even baking in earthenware that yields a golden, crispy crust and a particularly soft crumb, easily rivalling the finest Alsatian artisan bakeries.
Returning from Alsace and looking for the perfect souvenir for every budget? From magnets and postcards under 5 € to custom gift sets, Alsatian wines and exceptional craft pieces over 50 €, Alsace offers a range of souvenirs and gifts of incomparable richness at all prices. Complete guide to choosing the ideal Alsatian souvenir according to your budget, whether to treat yourself or to spoil your loved ones.
Rain in Alsace? No panic! The region offers a multitude of indoor activities that allow you to fully enjoy your trip even when the sky is grey. Museums unique in Europe, centuries-old wine cellars, cosy winstubs, lively covered markets and craft workshops: rainy-day Alsace reveals an intimate and authentic side that fine weather sometimes obscures. A complete guide for turning a rainy day into a memorable experience.
Homemade gingerbread is one of the finest gifts you can give your Alsatian kitchen. Scented with honey, cinnamon, anise and cardamom, soft at heart and slightly crispy on the surface, it fills the house with an intoxicating fragrance that instantly evokes Christmas, Advent and Alsatian markets. The traditional recipe from Gertwiller, world capital of gingerbread, is simpler than one might think - you just need to follow a few essential rules to achieve a result worthy of the finest artisans.
Gewurztraminer is undoubtedly the most expressive and recognisable grape variety in Alsace - and perhaps in the entire world. Its powerful and characteristic aromas of rose, lychee, spices and exotic flowers are identifiable at first sniff, even by the uninitiated. A wine of character and seduction, it represents the quintessence of the Alsatian style: generous, aromatic and of a complexity that rivals the greatest white grape varieties in the world.
Kaysersberg - literally "Emperor's Mountain" - is one of the most captivating villages in Alsace. Nestled in the Weiss valley at the foot of the Vosges, it captivates with its ruined castle dominating the rooftops, its medieval fortified bridge unique in Alsace, its architecturally exceptional Renaissance half-timbered houses and its wines ranked among the finest in the region. Birthplace of Albert Schweitzer, 1952 Nobel Peace Prize winner, Kaysersberg wonderfully combines history, culture...
Mulhouse is the great misunderstood of Alsatian tourism. The region's third city with 110,000 inhabitants, it is too often ignored in favour of Strasbourg and Colmar. This is a mistake: Mulhouse houses a concentration of technical museums unique in Europe - the world's largest collection of vintage cars, France's largest railway museum, the electricity museum - and an unexpectedly rich Art Deco and Renaissance historic centre. A city absolutely worth rediscovering.
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