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Simple, fresh and hearty, cervelas salad is a must...
Born from the art of wasting nothing, Bettelmann...
Meltingly tender inside and crisp outside, Waedele...
A speciality of the Vosges mountains, the Munster...
Melting, generous and fragrant, Alsatian onion tart,...
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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.
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.
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.
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.
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.
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)...
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.
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.
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.
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.
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.
Bibeleskaes is one of the most iconic dishes of Alsatian cuisine. This creamy fresh cheese with fresh herbs, served with golden sautéed potatoes and cured ham, embodies the generous simplicity of Alsatian home cooking. Discover the traditional recipe, easy to make at home.
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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