Alsatian Recipes

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.

Bring the magic of Christmas to your table! Made in Alsace from stoneground mustard, this mild mustard instantly puts you in the warm, gourmet mood of the festive season with this recipe for Capon stuffed with Christmas Spice Mustard.

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.

Recipe for Duck Manchonettes with Violet Mustard and Grape Mustard for 6 people including 12 duck manchonettes, 14 nectarines, 2 tablespoons of double cream, 6 tablespoons of butter, 2 tablespoons of armagnac, 1 tablespoon of Violet Mustard with Grape Mustard...

During the Christmas markets in Alsace, the street food smells good with mulled wine... the Glühwein is accompanied by a pretzel, a Baguette Flambée or chestnuts, the stomach is never empty...

The large fir tree of Strasbourg is an Alsatian Speciality made from Puff Pastry to be served during your Aperitifs with family or friends. For this you need 2 rolls of Puff Pastry, 20 pitted Green Olives, 1 clove of garlic...

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.

Guinea fowl with two potatoes and 3 Pepper Mustard recipe for 6 people containing 1 guinea fowl, 2 sweet potatoes, 8 potatoes, 2 tablespoons of 3 Pepper Mustard, 4 tablespoons of double cream, 1 onion and 40g of butter.