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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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Simple, fresh and hearty, cervelas salad is a must in Alsatian winstubs. Cervelas sausage, mustard vinaigrette, onions and gherkins are all it takes to make this warm-weather classic, which can also be served with cheese. Discover the step-by-step recipe.
Born from the art of wasting nothing, Bettelmann turns stale bread into a soft dessert with black cherries, scented with cinnamon and kirsch. A classic of Alsatian grandmothers' kitchens, whose history and step-by-step recipe you will discover here.
Meltingly tender inside and crisp outside, Waedele is the braised pork knuckle of Alsatian winstubs. Served with sauerkraut or potatoes, it is a convivial winter dish whose step-by-step recipe you will discover here.
A speciality of the Vosges mountains, the Munster Valley meat pie encloses a filling of meat marinated in white wine and herbs in golden puff pastry. A generous festive dish, whose history and step-by-step recipe you will discover here.
Melting, generous and fragrant, Alsatian onion tart, or Zewelkueche, is the great autumn speciality, traditionally served with new wine at harvest time. Discover its history and a step-by-step recipe.
Alsace's answer to coq au vin, coq au Riesling is a festive Sunday dish: chicken braised in white wine with mushrooms and cream, served with spaetzle or noodles. Discover its history and a step-by-step recipe.
Protected by a Protected Geographical Indication, Alsace honey comes in six varieties with very distinct characters: fir, acacia, chestnut, lime blossom, forest and wildflower. Discover their flavours, their best uses in cooking and our storage tips.
Looking for a complete Alsatian Christmas menu? From aperitif to petits fours, here is a festive meal planned step by step, with a recipe from our blog and the matching Alsace wine for each course.
Linzertorte is one of the oldest pastries in Europe: an almond and cinnamon shortcrust filled with raspberry jam and topped with its famous lattice. Discover its history, its place on Alsatian festive tables and a step-by-step recipe.
Christstollen is the great Advent sweet bread: a buttery dough studded with candied fruit, rum-soaked raisins and almonds, sometimes filled with marzipan, then generously coated in icing sugar. Discover its history, its symbolism and a step-by-step recipe.
Beerawecka is the quintessential Alsatian Christmas bread: a dense, fragrant loaf made almost entirely of dried pears, dried fruit, nuts and spices, lifted with a dash of kirsch. Discover its history, its traditions and a step-by-step recipe.
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