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)

Finesse, freshness, purety, Alsace proposes an unparalleled pallet of aromas and flavours - an authentic and intense sensory experience!

The 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!

Tables de fêtes

Salmon-Langoustine duo with lemon and dill

The preparation

Prepare the sauce by mixing the fromage blanc, mustard, mint, the juice of the 1st lemon and a pinch of salt. Put aside in the refrigerator.
Lay the steaks in an oven-friendly dish, salt, add the juice from the 2nd lemon, some drops of maple syrup and a generous pinch of dill.
Oven-grill the salmon steaks for 5 to 7 minutes at 200°C.
Lay the steaks on a plate, lay 3 langoustine atop and pour over the sauce.
Prepare the sauce by mixing the fromage blanc, mustard, mint, the juice of the 1st lemon and a pinch of salt. Put aside in the refrigerator.
Lay the steaks in an oven-friendly dish, salt, add the juice from the 2nd lemon, some drops of maple syrup and a generous pinch of dill.
Oven-grill the salmon steaks for 5 to 7 minutes at 200°C.
Lay the steaks on a plate, lay 3 langoustine atop and pour over the sauce.

To be enjoyed with :

Salmon-Langoustine duo with lemon and dill — Riesling d’Alsace
It leaves your palate fresh to better unveil the salmon flavour for a fine harmony.

4 people

4 salmon	steaks
2 tablespoons	of chopped mint
1 tablespoon	of dill
1 tablespoon	of honey mustard and balsamic vinegar
100g	of fromage blanc
2	lemons
12	shelled langoustines
	Maple syrup
	Salt
4 salmon	steaks
2 tablespoons	of chopped mint
1 tablespoon	of dill
1 tablespoon	of honey mustard and balsamic vinegar
100g	of fromage blanc
2	lemons
12	shelled langoustines
	Maple syrup
	Salt