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

Foie gras bites & fig chutney

The preparation

Soak the raisins for 30 minutes in water.
Wash the figs, remove the stems and cut them into strips.
Chop up the onions. Brown them until they become transparent then add the figs, sugar and honey. Stir 5 minutes ensuring the figs and onions are well coated with honey and sugar. Add the spices, the raisins and the vinegar. Let stew 1 hour until the chutney thickens. Let cool down.
Dice the slices of gingerbread and foie gras into same-size cubes. Garnish these delicacies by starting with the gingerbread and finishing with a small spoonful of chutney.
Soak the raisins for 30 minutes in water.
Wash the figs, remove the stems and cut them into strips.
Chop up the onions. Brown them until they become transparent then add the figs, sugar and honey. Stir 5 minutes ensuring the figs and onions are well coated with honey and sugar. Add the spices, the raisins and the vinegar. Let stew 1 hour until the chutney thickens. Let cool down.
Dice the slices of gingerbread and foie gras into same-size cubes. Garnish these delicacies by starting with the gingerbread and finishing with a small spoonful of chutney.

To be enjoyed with :

Foie gras bites & fig chutney — Gewurztraminer d’Alsace
It offers extraordinary aromatic complexity associated with incomparable sweetness.

4 people

3 slices	of cooked foie gras
3 slices	of gingerbread
300g	of fresh figs
1	onion
100g	of brown sugar
1 tablespoon	of honey
½ teaspoon	of ground ginger
1 pinch	of cinnamon
1 pinch	of salt, pepper
1 handful	of raisins
20 cl	of balsamic vinegar
3 slices	of cooked foie gras
3 slices	of gingerbread
300g	of fresh figs
1	onion
100g	of brown sugar
1 tablespoon	of honey
½ teaspoon	of ground ginger
1 pinch	of cinnamon
1 pinch	of salt, pepper
1 handful	of raisins
20 cl	of balsamic vinegar