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 is a traditional Alsatian head cheese served cold with a shallot vinaigrette. A regional delicacy and a must-try charcuterie!

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 pretzel, with its pretty characteristic shape is one of the strong emblems of Alsace, in its version Gratinée aux Lardons, it is even more delicious, for that, you will need 500 gr of flour, 1 egg yolk, 30 cl of cold milk + 1 tablespoon for the gilding...

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...

Recipe for Grilled Shrimps with Espelette Pepper Mustard including 16 large peeled shrimps, 125 ml of Espelette Pepper Mustard, 125 ml of regular or low fat sour cream, 250 ml of finely chopped fresh basil, 125 ml of whipped cream 35%...

Traditionally, Alsatian pastry chefs bake Lammele in Agneau Pascal moulds, then sprinkle them with icing sugar and often decorate them with a small flag in the colours of Alsace in red and white tones.

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.