Posted in:"2019"

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  The whole Déco-Alsace-Obernai.fr Team wishes you a Merry Christmas 2019!

  Posted in: Events

  9869 Views 596 Liked

  The entire Trésors d'Argan andamp; Déco-Alsace-Obernai.fr team wishes you and all your family a very Happy Christmas 2019!  And as it is not only work that counts, we also wish you a lot of happiness on a personal level !

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  Guinea Fowl with Two Potatoes and Three Pepper Mustard Recipe

  Posted in: Alsatian Recipes

  12400 Views 1402 Liked

  Guinea fowl with two potatoes and 3 Pepper Mustard recipe for 6 people containing 1 guinea fowl, 2 sweet potatoes, 8 potatoes, 2 tablespoons of 3 Pepper Mustard, 4 tablespoons of double cream, 1 onion and 40g of butter.

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  Recipe for Salmon Steak with Nutty Mustard

  Posted in: Alsatian Recipes

  10791 Views 783 Liked

  Recipe for Salmon Steak with Walnut Mustard including 4 salmon steaks, 1 kg of button mushrooms, 40 cl of light double cream, 3 large tablespoons of Walnut Mustard, 2 chopped shallots, 3 tablespoons of chopped parsley...

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  Who was Hansi ?

  Posted in: Did you know ?

  21725 Views 1871 Liked

  Hansi, the ambassador of Alsatian popular traditions alias Jean-Jacques Waltz, alias Hansi and/or Uncle Hansi was born in Colmar in 1873. Illustrator, caricaturist and watercolourist, Hansi is the most popular picture maker in Alsace. He was the youngest of a family of four children, born from the marriage of Jacques André Waltz...

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  Annual Holiday from 14 to 19 September 2019 inclusive

  Posted in: Events

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  We inform you that the Company will be on Annual Leave from Saturday 14 September to Saturday 21 September 2019 inclusive.

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  Recipe for Traditional Alsatian Baeckeoffe

  Posted in: Alsatian Recipes

  24642 Views 6159 Liked

  Baeckeoffe is a traditional Alsatian dish, which takes more than 24 hours to prepare and consists of potatoes, meat and mixed vegetables, cooked for a long time with spices and white wine. The word Baeckeoffe means "Baker's oven"...

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  New Calendar l'Alsace de Hansi 2020

  Posted in: New products from Alsace

  1253 Views 0 Liked

  The New Calendar with binding l'Alsace de Hansi in 2020 version entirely illustrated by drawings of Hansi on the theme of Alsace with the inevitable images of the Stork of our Village is back... Spring is coming and will last 16 months from September 2019 to December 2020 !

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  Recipe for Pork Chop with Riesling, Tomato and Sweet Horseradish

  Posted in: Alsatian Recipes

  9948 Views 4153 Liked

  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

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  Cock Robin at the Estivales d'Obernai

  Posted in: Events

  11222 Views 986 Liked

  The Comité des fêtes d'Obernai (Obernai's festival committee) has hit hard this year for the programming of its series of free open air concerts on the Place du Marché with Cock Robin at the Estivales d'Obernai, find some videos of Cock Robin's open air concert on the Place du Marché!

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  Experience the 2019 Tour de France in Obernai!

  Posted in: Events

  9138 Views 598 Liked

  Live the passage of the Tour de France 2019 in Obernai! The 5th stage of the 2019 Tour de France Saint-Dié-des-Vosges/Colmar passed this Wednesday, July 10, 2019 in Obernai

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  Experience Les Estivales d'Obernai in 2019

  Posted in: Events

  14203 Views 1329 Liked

  Experience Les Estivales d'Obernai in 2019 with eclectic and varied concerts by François Feldman, Les Forbans, Cock Robin, Pony Pony Run Run, Johnny Hallyday lookalike, Les Assoiffés to please everyone, taking place every summer on the Place du Marché.

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  Recipe for Breaded Dab with Sweet Horseradish

  Posted in: Alsatian Recipes

  8940 Views 702 Liked

  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

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