Alsace Blog

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  The Alsatian Snow Globe

  Posted in: New products from Alsace, Did you know ?

  10106 Views 689 Liked

  Shake it - and watch the snow swirl around a stork perched on its Alsatian house. The snow globe is one of the most universally loved souvenirs, and in its Alsatian version, it captures all the magic of a region in a few centimetres of glass. The fascinating story of a cult object.

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  Grand Sapin de Strasbourg Recipe

  Posted in: Alsatian Recipes

  12928 Views 981 Liked

  The Grand Sapin de Strasbourg is THE festive aperitif of Alsatian Christmas - a twisted puff pastry Christmas tree filled with homemade green olive tapenade, melting emmental and mustard, golden from the oven. Spectacular to present, delicious to eat and surprisingly simple to make. The recipe that always impresses.

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  Grilled Prawns with Espelette Pepper Mustard Recipe

  Posted in: Alsatian Recipes

  10279 Views 884 Liked

  Grilled prawns brushed with basil olive oil and garlic, served with a creamy Espelette pepper mustard and fresh basil sauce - a quick, elegant and characterful recipe. Ready in 25 minutes, perfect as a starter or light dish.

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  Alsatian Expressions, Expressions of the Alsatian Dialect...

  Posted in: Did you know ?

  196579 Views 71908 Liked

  The Alsatian dialect is a Germanic language. It has a multitude of variants from the south (Haut-Rhin) to the north (Bas-Rhin) of Alsace. But it is also, at least since the Revolution, the language of the enemy, subject to particular historical conditions.

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  Alsatian Lammele Recipe

  Posted in: Alsatian Recipes

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  The Lammele - the Alsatian Easter lamb - is the Easter biscuit par excellence. Baked in its Soufflenheim pottery mould, soft and vanilla-scented, dusted with icing sugar and decorated with a small red and white Alsatian pennant, it graces every Easter morning table. A simple and moving recipe, steeped in tradition.

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  Guinea Fowl with Two Potatoes and Three-Pepper Mustard Recipe

  Posted in: Alsatian Recipes

  13176 Views 1402 Liked

  A guinea fowl browned in a cast-iron casserole, soft sweet potatoes and potatoes, a creamy sauce deglazed with three-pepper mustard - a generous, fragrant and characterful recipe. Perfect for a celebratory meal or a family Sunday lunch.

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  Salmon Fillet with Walnut Mustard Recipe

  Posted in: Alsatian Recipes

  11610 Views 783 Liked

  Salmon fillets coated in a creamy walnut mustard sauce, surrounded by mushrooms and shallots, baked in 20 minutes - an elegant and flavourful recipe that impresses effortlessly. Also delicious with riesling mustard or absinthe mustard for a change.

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  Who was Hansi?

  Posted in: Did you know ?

  27188 Views 1871 Liked

  Hansi, real name Jean-Jacques Waltz, was born in Colmar in 1873. Illustrator, caricaturist and watercolourist, he is the most beloved visual artist of Alsace and the undisputed ambassador of Alsatian folk traditions. His colourful illustrations of half-timbered villages, storks and figures in traditional costume have stood the test of time and remain the most recognisable symbols of Alsatian identity.

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  Recipe for Traditional Alsatian Baeckeoffe

  Posted in: Alsatian Recipes

  29271 Views 6159 Liked

  Baeckeoffe is a traditional Alsatian dish, which takes more than 24 hours to prepare and consists of potatoes, meat and mixed vegetables, cooked for a long time with spices and white wine. The word Baeckeoffe means "Baker's oven"...

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  Recipe for Pork Chop with Riesling, Tomato and Sweet Horseradish

  Posted in: Alsatian Recipes

  10785 Views 4153 Liked

  Recipe for Pork Chop with Riesling, Tomato and Sweet Horseradish for 4 people including 4 pork loin, 2 shallots, 10 cl of Riesling, 50 cl of tomato coulis, 3 tablespoons of ready-to-use sweet horseradish, sprigs of parsley, Extra Virgin Olive Oil, Salt and Pepper

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  Recipe for Breaded Dab with Sweet Horseradish

  Posted in: Alsatian Recipes

  9812 Views 702 Liked

  Recipe for Breaded Dab with Sweet Horseradish for 4 people including 4 fillets of dab (from 150g to 180g each), 1 tablespoon of ready-to-use sweet horseradish, 1 lemon juice, 75g of butter, 1 egg, 20cl of fresh cream, 6 tablespoons of flour, 6 tablespoons of breadcrumbs, salt and pepper

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  Beer Mustard Aperitif Muffins Recipe

  Posted in: Alsatian Recipes

  11393 Views 1150 Liked

  Soft aperitif muffins with beer mustard, diced ham, green olives and rosemary - a quick and original recipe, ready in 30 minutes for 12 pieces. The Alsatian aperitif that beats crisps and toast every time - and always disappears first.

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  Recipe of the Kougelhopf of Alsace

  Posted in: Alsatian Recipes

  22677 Views 6827 Liked

  The Kougelhopf is a traditional Alsatian pastry that can be eaten for breakfast, as an aperitif or as a dessert, sweet or savoury. It contains 25g of baker's yeast, 40cl of milk, 1kg of flour, 3 eggs, 300g of butter (room temperature)...

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  Alsatian Fleischkiechle Recipe

  Posted in: Alsatian Recipes

  22711 Views 1012 Liked

  Fleischkiechle - minced beef, pork and bacon patties flavoured with mustard, garlic and parsley - are one of Alsace's most popular bistro dishes. Crispy outside, juicy inside, they are served with roasted potatoes and green salad. A simple, generous and deeply Alsatian recipe.

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  Provençal Herb and Sweet Mustard Fine Tart Recipe

  Posted in: Alsatian Recipes

  10360 Views 1548 Liked

  A fine tart on a sweet mustard base, topped with alternating tomato and courgette slices, grated gruyère, olive oil and thyme - fresh, colourful and ready in 25 minutes. The perfect recipe for a light lunch, a starter or a dinner aperitif.

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  Recipe idea for Bibeleskaes (Alsatian cottage cheese)

  Posted in: Alsatian Recipes

  15554 Views 955 Liked

  We present one of the many variations of a typical Alsatian meal... The Bibeleskaes is a dish based on fried potatoes accompanied by raw ham and fromage blanc seasoned with herbs. It includes potatoes, ham, fromage blanc, parsley, onion and garlic, salt, pepper and oil.

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  Pan-Fried Foie Gras in Gingerbread Crust Recipe

  Posted in: Alsatian Recipes

  9631 Views 1152 Liked

  Raw foie gras slices coated in gingerbread crumbs, seared in goose fat and deglazed with balsamic vinegar - a remarkably elegant Alsatian festive starter, ready in 15 minutes. The perfect marriage of meltingly rich foie gras and the spiced fragrance of Gertwiller gingerbread.

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  Alsatian Flammekueche (Tarte Flambée) Recipe - The Real Recipe

  Posted in: Alsatian Recipes

  15964 Views 1458 Liked

  Flammekueche - or tarte flambée - is THE ultimate Alsatian sharing dish. Thin bread dough, crème fraîche, smoked lardons and sliced onions, baked at high temperature for a crispy and flavourful result. The real traditional recipe, simple and quick to make at home.

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