Find an article
Our categories
Fresh from the blog View all
The Baeckeoffe dish in Soufflenheim pottery is not...
Returning from Alsace and looking for the perfect...
Rain in Alsace? No panic! The region offers a...
Homemade gingerbread is one of the finest gifts you...
Gewurztraminer is undoubtedly the most expressive...
Our favourites View all
Featured View all
Explore by topic
Worth reading
The Mannele is the unmissable Alsatian brioche of 6 December. This small golden figure, soft and lightly sweetened, is given to children on Saint Nicholas Day in every bakery across Alsace. Here is the traditional recipe to make it at home, with baking secrets and delicious variations.
The Pfifferdaj, "day of the fife players", is one of Alsace's oldest and most colourful traditional festivals. Celebrated annually in Ribeauvillé at the heart of the vineyard, this minstrels' festival has perpetuated since the Middle Ages a unique festive heritage combining costumed parades, traditional music and wine-growing generosity.
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 Narjis Cosmetics brand by Trésors d'Argan is featured in Madame Figaro. Specialising in natural Argan Oil skincare, Narjis offers a complete range of face and body care products, massage oils and hammam rituals, available for both individuals and beauty professionals.
In southern Alsace, between the Rhine, the Swiss Jura and the first Vosges foothills, the Sundgau is the great forgotten region of Alsatian tourism. Yet this peaceful and unspoilt territory holds unsuspected treasures - its carp ponds, its flower-filled villages, its unique three-country border and a rare authenticity that captivates all those who take the time to discover it.
Alsatian beer soup is one of the most authentic and least-known winter recipes in the regional repertoire. Velvety, slightly bitter, fragrant with cumin and softened with a touch of cream, it is served with toasted gingerbread croutons for a surprising and unforgettable pairing.
Alsace is a land of legends. Vosges forests, castle ruins, misty valleys and old half-timbered villages have for centuries nourished a teeming imagination peopled with mysterious creatures - mine witches, nocturnal washerwomen, mischievous dwarves and water spirits. A fascinating intangible heritage that tells as much about Alsace as its monuments and its gastronomy.
From August 11 to 16, 2026, Obernai's Market Square hosts the 56th Wine Festival, organised by the Corporation des Vignerons d'Obernai. Six days of free wine tastings, the famous crémant-based vigneron cocktail, a folklore evening and a winegrowers' ball - free admission, daily from 10 am to 8 pm.
Created in 2004, we collaborate with different French Laboratories specialized in the conception and the Manufacture of Natural products of the Narjis brand for the Individuals and the Professionals of the Esthetics. Narjis is the essence of a desire to share, discover, travel, quality and simplicity.
A capon poached then roasted, stuffed with minced pork, poultry and chicken livers in cognac, with a reduced Christmas spice mustard sauce - honey, cinnamon, cardamom, cloves and star anise. The great Alsatian festive centrepiece that turns Christmas dinner into an unforgettable occasion.
Ribeauvillé is one of the most captivating medieval towns in Alsace. Dominated by three castles perched on the Vosges ridges, it stretches its main street lined with Renaissance half-timbered houses between the Alsatian plain and the first vineyard slopes. Town of the famous Pfifferdaj - the minstrels' festival - and cradle of wines ranked among the finest in Alsace, Ribeauvillé is an essential stop on the Wine Route that one never tires of revisiting.
Melted Munster with caraway is the simplest and most effective Alsatian hot starter. In under 15 minutes, this emblematic Alsatian cheese transforms into a melting, caraway-scented dish, irresistible served with toasted country bread and a glass of Gewurztraminer.
Schniederspaetzle are one of the most comforting dishes in Alsatian cuisine. These homemade fresh pasta - cousins of Spätzle - are pan-fried in butter with long-caramelised onions. A simple, generous dish deeply rooted in the tradition of Alsatian winstubs.
Wissembourg, nestled in a bend of the Lauter river at the German border, is one of the most charming and least-known towns in Alsace. Its medieval half-timbered houses, its thousand-year-old Romanesque abbey church, its cobbled streets and its northernmost vineyard make it a discreet gem that is well worth the detour for anyone seeking an authentic and unspoilt Alsace.
Déco Alsace offers you a selection of over 2,000 Alsatian products for your corporate gifts and business committees: regional crafts, authentic souvenirs, gastronomic specialities and Alsatian gift sets for your staff, clients and corporate events.
The Ballons des Vosges Regional Nature Park spans nearly 3,000 km² across Alsace, Lorraine and Franche-Comté. Its rounded summits - the famous "ballons" - its flowering high pastures and glacial lakes make it one of eastern France's most emblematic and best-preserved natural spaces.
Pumpkin soup with Riesling is one of the finest expressions of Alsatian autumn cooking. It marries the sweet, velvety mildness of pumpkin with the mineral and slightly tart notes of Alsatian Riesling for a result of remarkable finesse. Easy to prepare, comforting and elegant, this soup is served equally well as a starter for a festive meal or as a main course accompanied by good Alsatian bread.
The Bredele are the quintessential Alsatian Christmas cookies. Every year, from the first Sunday of Advent, the kitchens of Alsace fill with the scents of cinnamon, anise and vanilla. A delicious family tradition to cherish and pass on.
Gb
Français
Deutsch
Nederlands
Your opinions View all