Fri, 04 Feb 2022 12:23:11 +0100
The Baeckeoffe dish in Soufflenheim pottery is not just for slow-cooking the famous eponymous dish. Used as a bread tin, it provides slow, even baking in earthenware that yields a golden, crispy crust and a particularly soft crumb, easily rivalling the finest Alsatian artisan bakeries.]]> Thu, 16 Jul 2026 22:31:57 +0200 0
Homemade gingerbread is one of the finest gifts you can give your Alsatian kitchen. Scented with honey, cinnamon, anise and cardamom, soft at heart and slightly crispy on the surface, it fills the house with an intoxicating fragrance that instantly evokes Christmas, Advent and Alsatian markets. The traditional recipe from Gertwiller, world capital of gingerbread, is simpler than one might think - you just need to follow a few essential rules to achieve a result worthy of the finest artisans.]]> Wed, 01 Jul 2026 11:02:10 +0200 0
Käsküeche - literally "cheese tart" in Alsatian - is one of the most comforting desserts of traditional Alsatian baking. This generous tart based on velvety fromage blanc, scented with lemon and vanilla, on a light brioche dough, has accompanied Sunday afternoon teas and festive desserts in Alsace for generations. Simple to make and deeply comforting, it deserves a place of honour in the repertoire of regional baking.]]> Tue, 30 Jun 2026 17:55:27 +0200 0
Alsatian frog soup is one of the most authentic and least-known recipes of Ried cooking. This wetland plain bordering the Rhine between Strasbourg and Colmar was long a paradise for frogs - and for the cooks who prepared them with artistry. Frogs' legs delicately poached in a Riesling-scented broth, bound with Alsatian crème fraîche and flavoured with parsley and garlic: a starter of remarkable finesse that deserves a revival on our tables.]]> Thu, 25 Jun 2026 11:41:37 +0200 0
Schenkele - literally "little thighs" in Alsatian - are one of the most original Christmas biscuit specialities of Alsace. Unlike oven-baked Bredele, these small roll-shaped biscuits are fried in oil then rolled in vanilla sugar or cinnamon. Crispy on the outside, soft and almond-scented on the inside, they always surprise the uninitiated with their unique texture and irresistible flavour. An ancestral recipe absolutely worth rediscovering during Advent.]]> Thu, 25 Jun 2026 11:32:54 +0200 0
Spätzle are the emblematic fresh pasta of Alsatian and Germanic cuisine. These small irregular pasta with a soft and slightly elastic texture, poached in boiling water then golden in browned butter, accompany both meats in sauce and cheese-topped gratin dishes. Simple to prepare with the right utensils, they are an essential of the Alsatian table that every regional cuisine enthusiast should master.]]> Wed, 24 Jun 2026 13:10:30 +0200 0
Savoury kougelhopf is the aperitif and indulgent version of the famous Alsatian cake. Far from the sweet kougelhopf with raisins enjoyed at breakfast, this savoury variation with smoked lardons, walnuts and fresh herbs is ideal as an aperitif, buffet or starter for a festive meal. Baked in the traditional Soufflenheim terracotta mould that gives it its characteristic crown shape, savoury kougelhopf is as beautiful as it is delicious and always much appreciated by guests.]]> Wed, 24 Jun 2026 12:45:56 +0200 0
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.]]> Wed, 24 Jun 2026 12:15:18 +0200 0
In Alsace, the galette des Rois looks nothing like the rest of France. No puff pastry or frangipane here: the Alsatian tradition favours a soft and golden brioche, scented with orange blossom, garnished with candied fruits and pearl sugar, shaped into a crown. This Dreikönigskuchen - Three Kings cake - is an inheritance of the Germanic and Rhenish tradition that has crossed the centuries with the same generosity and the same childhood fragrance.]]> Wed, 24 Jun 2026 12:06:38 +0200 0
The quetsch plum tart is the iconic dessert of the Alsatian autumn. Every year in September and October, when the plum trees bend under the weight of their blue-violet fruit, Alsatian kitchens fill with the unmistakable scent of caramelised quetsch plums and cinnamon. On a crisp shortcrust pastry or a soft yeast dough, the plums arranged in a fan make a dessert as beautiful as it is delicious. A simple, generous recipe deeply rooted in Alsatian culinary tradition.]]> Wed, 24 Jun 2026 11:57:23 +0200 0
Fleischschnaka - literally "meat snails" in Alsatian - are one of the most endearing dishes of traditional Alsatian cuisine. These fresh pasta rolls filled with minced braised meat, poached in a Riesling-scented broth, are a perfect example of Alsatian farmhouse cooking: generous, ingenious and deeply flavourful. An ideal dish for using up leftover pot-au-feu or baeckeoffe and delighting the whole family.]]> Tue, 23 Jun 2026 17:07:09 +0200 0
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.]]> Thu, 18 Jun 2026 10:47:27 +0200 0
Onion soup with Riesling is the Alsatian version of the great French classic. Long-caramelised onions, a stock fragrant with Alsatian Riesling and generously Munster-gratinéed croutons - a comforting and refined soup that reinvents a popular dish with the finest produce of the Alsatian terroir.]]> Thu, 18 Jun 2026 00:00:00 +0200 0
Smoked palette with lentils is one of the most emblematic winter dishes of Alsatian cuisine. The long-simmered smoked pork shoulder pairs perfectly with soft, aromatic lentils. A generous, economical and deeply comforting dish, worthy of the finest Alsatian winstubs.]]> Thu, 18 Jun 2026 00:00:00 +0200 0
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.]]> Thu, 18 Jun 2026 00:00:00 +0200 0
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.]]> Thu, 18 Jun 2026 00:00:00 +0200 0
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.]]> Thu, 18 Jun 2026 00:00:00 +0200 0
The Matelote of the Rhine is one of the great overlooked classics of Alsatian cuisine. This freshwater fish stew - carp, pike, perch, eel - simmered in Riesling with shallots, mushrooms and cream, is a recipe from the Rhenish river heritage of rare elegance and generosity.]]> Thu, 18 Jun 2026 00:00:00 +0200 0
The quetsch plum Streusel is the emblematic dessert of the Alsatian autumn. A soft yeasted dough, melting slightly tart quetsch plums and a golden crispy streusel topping - three simple layers that make one of the most delicious cakes in Alsatian baking.]]> Thu, 18 Jun 2026 00:00:00 +0200 0
Knepfle are the ultimate Alsatian homemade pasta - small irregular dumplings, soft at heart and golden in brown butter. Simple to make, generous on the palate, they embody Alsatian comfort food at its most authentic and most comforting.]]> Thu, 18 Jun 2026 00:00:00 +0200 0
Spritzbredele, Zimtsterne, Schwowebredele, Leckerli... Alsatian Bredele come in dozens of varieties, each with its own flavours and secrets. Here are the recipes for the 8 classic varieties for an authentically Alsatian Advent.]]> Wed, 17 Jun 2026 00:00:00 +0200 0
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.]]> Sat, 02 May 2026 12:06:21 +0200 0
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.]]> Sat, 02 May 2026 10:25:22 +0200 0
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.]]> Thu, 30 Apr 2026 10:50:46 +0200 0
Presskopf - pork head cheese in aspic - is one of the jewels of traditional Alsatian charcuterie. Served cold with shallot vinaigrette and steamed potatoes, it embodies Alsatian peasant cuisine in all its generosity. A recipe that takes time but richly rewards the effort.]]> Sat, 24 May 2025 00:00:00 +0200 0
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.]]> Wed, 14 Feb 2024 00:00:00 +0100 0
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.]]> Sat, 05 Jun 2021 00:00:00 +0200 0
Golden pan-fried duck drumsticks, nectarines caramelised in armagnac, a velvety violet grape must mustard and raspberry balsamic sauce - a generous, fruity and surprisingly elegant dish. The perfect meeting of duck and the sweet-tangy softness of violet mustard.]]> Tue, 05 Jan 2021 00:00:00 +0100 0
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.]]> Sat, 05 Dec 2020 00:00:00 +0100 0
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.]]> Tue, 15 Sep 2020 00:00:00 +0200 0
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.]]> Tue, 01 Sep 2020 00:00:00 +0200 0
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.]]> Sat, 08 Feb 2020 00:00:00 +0100 0
A guinea fowl browned in a cast-iron casserole, soft sweet potatoes and potatoes, a creamy sauce deglazed with three-pepper mustard - a generous, fragrant and characterful recipe. Perfect for a celebratory meal or a family Sunday lunch.]]> Thu, 05 Dec 2019 00:00:00 +0100 0
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.]]> Tue, 26 Nov 2019 00:00:00 +0100 0
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.]]> Mon, 19 Aug 2019 00:00:00 +0200 0
Recipe for Pork Chop with Riesling, Tomato and Sweet Horseradish for 4 people including 4 pork loin, 2 shallots, 10 cl of Riesling, 50 cl of tomato coulis, 3 tablespoons of ready-to-use sweet horseradish, sprigs of parsley, Extra Virgin Olive Oil, Salt and Pepper]]> Wed, 24 Jul 2019 00:00:00 +0200 0
Recipe for Breaded Dab with Sweet Horseradish for 4 people including 4 fillets of dab (from 150g to 180g each), 1 tablespoon of ready-to-use sweet horseradish, 1 lemon juice, 75g of butter, 1 egg, 20cl of fresh cream, 6 tablespoons of flour, 6 tablespoons of breadcrumbs, salt and pepper]]> Tue, 18 Jun 2019 00:00:00 +0200 0
Soft aperitif muffins with beer mustard, diced ham, green olives and rosemary - a quick and original recipe, ready in 30 minutes for 12 pieces. The Alsatian aperitif that beats crisps and toast every time - and always disappears first.]]> Sat, 20 Apr 2019 00:00:00 +0200 0
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)...]]> Tue, 16 Apr 2019 00:00:00 +0200 0
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.]]> Sun, 17 Feb 2019 00:00:00 +0100 0
A fine tart on a sweet mustard base, topped with alternating tomato and courgette slices, grated gruyère, olive oil and thyme - fresh, colourful and ready in 25 minutes. The perfect recipe for a light lunch, a starter or a dinner aperitif.]]> Fri, 15 Feb 2019 00:00:00 +0100 0
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.]]> Thu, 29 Nov 2018 00:00:00 +0100 0
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.]]> Mon, 26 Nov 2018 00:00:00 +0100 0
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.]]> Mon, 01 Oct 2018 00:00:00 +0200 0
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.]]> Wed, 27 Jun 2018 00:00:00 +0200 0