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  Obernai Mulled White Wine with Citrus and Spices

  Posted in: Alsatian Recipes, Christmas in Alsace

  13372 Views 1854 Liked

  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.

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  Grand Sapin de Strasbourg Recipe

  Posted in: Alsatian Recipes, Christmas in Alsace

  13078 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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  Alsatian Expressions, Expressions of the Alsatian Dialect...

  Posted in: Alsatian Heritage & Culture

  204485 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

  18635 Views 5483 Liked

  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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  Who was Hansi?

  Posted in: Alsatian Heritage & Culture

  28043 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

  30089 Views 6159 Liked

  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.

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  Recipe of the Kougelhopf of Alsace

  Posted in: Alsatian Recipes

  23076 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

  23353 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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  Alsatian Flammekueche (Tarte Flambée) Recipe - The Real Recipe

  Posted in: Alsatian Recipes

  16213 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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  Recipe for Traditional Alsatian Sauerkraut

  Posted in: Alsatian Recipes

  35546 Views 7259 Liked

  Alsatian Sauerkraut is without doubt the most famous dish of Alsatian gastronomy. It is the "choucroute garnie" which designates the complete dish made up of sauerkraut and an assortment of meats and charcuterie.