Alsatian Recipes

The quetsch plum Streusel is the emblematic dessert of the Alsatian autumn. A soft yeasted dough, melting slightly tart quetsch plums and a golden crispy streusel topping - three simple layers that make one of the most delicious cakes in Alsatian baking.

Knepfle are the ultimate Alsatian homemade pasta - small irregular dumplings, soft at heart and golden in brown butter. Simple to make, generous on the palate, they embody Alsatian comfort food at its most authentic and most comforting.

Spritzbredele, Zimtsterne, Schwowebredele, Leckerli... Alsatian Bredele come in dozens of varieties, each with its own flavours and secrets. Here are the recipes for the 8 classic varieties for an authentically Alsatian Advent.

Unlike classic recipes that are often very pale and uniform, this version plays on three levers: concentrated flavours, contrasting textures and a lightly toasted finish. The result: a Bouchée à la Reine that is more gastronomic yet always approachable.

The iconic Black Forest recipe with a light cocoa sponge soaked in a subtle kirsch syrup, a homemade less-sweetened morello cherry compote, and a lightly sweetened whipped cream to balance the richness of the chocolate.

The traditional and authentic recipe for Alsatian potato fritters, crispy on the outside, soft on the inside, with tasty variations featuring lardons, gruyère or salmon.

Presskopf - pork head cheese in aspic - is one of the jewels of traditional Alsatian charcuterie. Served cold with shallot vinaigrette and steamed potatoes, it embodies Alsatian peasant cuisine in all its generosity. A recipe that takes time but richly rewards the effort.

A capon poached then roasted, stuffed with minced pork, poultry and chicken livers in cognac, with a reduced Christmas spice mustard sauce - honey, cinnamon, cardamom, cloves and star anise. The great Alsatian festive centrepiece that turns Christmas dinner into an unforgettable occasion.

The bretzel is one of Alsace's most recognisable emblems - and in its version gratinated with lardons, melted cheese and beer, it becomes a truly convivial dish. The complete home recipe with the step-by-step shaping diagram.

Golden pan-fried duck drumsticks, nectarines caramelised in armagnac, a velvety violet grape must mustard and raspberry balsamic sauce - a generous, fruity and surprisingly elegant dish. The perfect meeting of duck and the sweet-tangy softness of violet mustard.

The Obernai Mulled White Wine with Citrus and Spices is an authentic Alsatian recipe that warms the heart at the Christmas Markets. This Glühwein made with Pinot Gris, fragrant with orange, lemon and gentle spices, is the very soul of an Alsatian winter.

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.

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.

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.

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.

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.

Baeckeoffe is THE iconic slow-cooked dish of Alsace: three meats, vegetables and white wine simmered for hours in a sealed stoneware terrine. An authentic recipe passed down through generations.

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