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 For 8 small ramekins of salmon rillettes
Poach the salmon for 5 minutes.
Drain and let cool-down then mix with the smoked salmon and soft butter.
Add the dill, the onion and lime. When the mixture is nice and smooth, divide up into the small ramekins. Stick a grissini in each. For the canapés with goat cheese and walnuts
Heat your oven to 180°, roast the walnuts for about ten minutes.
Replace them by the slices of bread, for about 3 minutes just the time to toast a little.
During this time, use a peel to make spaghettis with the cucumber.
Once the slices of bread have cooled-down, spread on the goat cheese, cut into 4. On each canapé, place an accordion of cucumbers and half a walnut kernel. For the foie gras and fig jam canapés
Toast the slices of bread, cover with a bit of fig jam.
Cut into 4 and add thin slices of foie gras and a pinch of fleur de sel. For the creamy fresh herb spread and salmon eggs canapés
In a salad bowl, mix together the creamy cheese and finely-chopped herbs. Salt and pepper as much as you like.
Spread onto the pieces of toast, add a spoonful of salmon eggs and garnish with some sprouted seeds. For the cheese twists
Cut strips in the puff pastry of 2cm wide and 5cm long.
Twist them.
Grate some comté on half and some mimolette on the other half.
Place in the oven at 200° and let cook until a little brown. For 8 small ramekins of salmon rillettes
Poach the salmon for 5 minutes.
Drain and let cool-down then mix with the smoked salmon and soft butter.
Add the dill, the onion and lime. When the mixture is nice and smooth, divide up into the small ramekins. Stick a grissini in each. For the canapés with goat cheese and walnuts
Heat your oven to 180°, roast the walnuts for about ten minutes.
Replace them by the slices of bread, for about 3 minutes just the time to toast a little.
During this time, use a peel to make spaghettis with the cucumber.
Once the slices of bread have cooled-down, spread on the goat cheese, cut into 4. On each canapé, place an accordion of cucumbers and half a walnut kernel. For the foie gras and fig jam canapés
Toast the slices of bread, cover with a bit of fig jam.
Cut into 4 and add thin slices of foie gras and a pinch of fleur de sel. For the creamy fresh herb spread and salmon eggs canapés
In a salad bowl, mix together the creamy cheese and finely-chopped herbs. Salt and pepper as much as you like.
Spread onto the pieces of toast, add a spoonful of salmon eggs and garnish with some sprouted seeds. For the cheese twists
Cut strips in the puff pastry of 2cm wide and 5cm long.
Twist them.
Grate some comté on half and some mimolette on the other half.
Place in the oven at 200° and let cook until a little brown. 
