Tastes & Colours
Finesse, freshness, purety, Alsace proposes an unparalleled pallet of aromas and flavours - an authentic and intense sensory experience!
Dinner is served
Alsace wines reveal flavours, using their elegant finesse like a force of character. All aboard for a gourmet journey with seasonal products and cuisine from all over the world!
Terroir(s)
Privileged geological and climatic conditions. A tradition of respecting Nature. Demanding know-how associated with a touch of audacity. Here is the Alsace's secret to express all the intensity of its terroirs!
Grands Crus
Identified over the centuries by generations of wine-makers, the most beautiful Alsace terroirs produce authentic and high-quality wines. Wines tailored for keeping and haute cuisine.
Wine-growing area & Wine Route
Incredible garden of nature and culture, the Alsace wine-growing area is crossed by its famous Wine Route - a unique trail with postcard-perfect landscapes!
Landscapes, stories, rendez-vous... Browse through the real-time album of the vineyard and follow the hectic life of Alsace wines around the world!
The preparation Salmon verrine and crispy sesame biscuit
Cut the smoked salmon slices into small cubes. Sprinkle with lemon and fine herbs, put in the refrigerator.
During this time, cut up brik pastry into thin strips and put on parchment paper which will quickly go into the oven.
Place the salmon cubes into the verrines, garnish with the crispy brik pastry and sprinkle with sesame seeds. A spoon of scallops, finely trimmed cauliflower
Immerse the cauliflower florets for 10 minutes in boiling salted water. Chop into very thin slices.
In a frying-pan brown the little scallops. Place a scallop in each spoon, season with fleur de sel and freshly ground pepper, finish off with cauliflower florets. Mussels with maitre d’hotel butter sauce
Finely chop the watercress, parsley and garlic then mix with slightly-salted butter. Season to your taste (salt, pepper or curry spices, tumeric …).
Place frozen mussels in little individual bowls, add a generous knob of butter with herbs. Put in the oven 10 to 12 minutes at 200°C. Salmon verrine and crispy sesame biscuit
Cut the smoked salmon slices into small cubes. Sprinkle with lemon and fine herbs, put in the refrigerator.
During this time, cut up brik pastry into thin strips and put on parchment paper which will quickly go into the oven.
Place the salmon cubes into the verrines, garnish with the crispy brik pastry and sprinkle with sesame seeds. A spoon of scallops, finely trimmed cauliflower
Immerse the cauliflower florets for 10 minutes in boiling salted water. Chop into very thin slices.
In a frying-pan brown the little scallops. Place a scallop in each spoon, season with fleur de sel and freshly ground pepper, finish off with cauliflower florets. Mussels with maitre d’hotel butter sauce
Finely chop the watercress, parsley and garlic then mix with slightly-salted butter. Season to your taste (salt, pepper or curry spices, tumeric …).
Place frozen mussels in little individual bowls, add a generous knob of butter with herbs. Put in the oven 10 to 12 minutes at 200°C.
