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
Wash then coarsely chop up your spinach leaves. In a frying-pan, brown the chopped shallot in olive oil then add the spinach. Let brown until they are tender and have become a little dry. Salt, pepper and keep warm.
Simmer the Crémant in a saucepan then poach the monkfish medallions for about 10 minutes. Drain and keep warm.
In a bowl mix the egg yolk with cream. Reduce the Crémant on high heat by half, then once off the burner add the cream, whisk until you get a smooth sauce. Season.
Garnish the already-heated plates with a bed of spinach then a medallion of monkfish. Coat with sauce, garnish with salmon eggs and dill. Serve immediately.
Wash then coarsely chop up your spinach leaves. In a frying-pan, brown the chopped shallot in olive oil then add the spinach. Let brown until they are tender and have become a little dry. Salt, pepper and keep warm.
Simmer the Crémant in a saucepan then poach the monkfish medallions for about 10 minutes. Drain and keep warm.
In a bowl mix the egg yolk with cream. Reduce the Crémant on high heat by half, then once off the burner add the cream, whisk until you get a smooth sauce. Season.
Garnish the already-heated plates with a bed of spinach then a medallion of monkfish. Coat with sauce, garnish with salmon eggs and dill. Serve immediately.