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
Peel the shallots and chop them up finely. Wash the livers as well as that of the turkey, sponge them and cut into cubes. Chop up the ham, almonds and pistachio nuts. Wash and chop up the parsley and chervil.
Melt the butter in a frying-pan and brown the shallots.
Add the pieces of liver, let cook 2 minutes, turning often then pour it all into a terrine.
Pour in the Cognac, mix, add the ham, the finely chopped herbs, the breadcrumbs, the almonds, the pistachio nuts, mix again, , add the beaten eggs, salt, pepper and mix again.
Fill the turkey with this stuffing, and close up with cotton thread, place in an oven dish and let cook 2 and a ½ hours at 180°C, regularly sprinkling with the cooking juices.
Peel the shallots and chop them up finely. Wash the livers as well as that of the turkey, sponge them and cut into cubes. Chop up the ham, almonds and pistachio nuts. Wash and chop up the parsley and chervil.
Melt the butter in a frying-pan and brown the shallots.
Add the pieces of liver, let cook 2 minutes, turning often then pour it all into a terrine.
Pour in the Cognac, mix, add the ham, the finely chopped herbs, the breadcrumbs, the almonds, the pistachio nuts, mix again, , add the beaten eggs, salt, pepper and mix again.
Fill the turkey with this stuffing, and close up with cotton thread, place in an oven dish and let cook 2 and a ½ hours at 180°C, regularly sprinkling with the cooking juices. 
