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

The preparation

Peel and cut the potatoes up into pieces. Put them in a large saucepan and cover them completely with cold water, salt. Once the water boils, count about 10 minutes to cook until the tip of a knife can easily enter. Coarsely mash the potatoes using a fork, slowly adding the butter then the truffle slivers.
Cut the foie gras escalopes into large cubes. In a hot frying-pan, quickly sear them on all sides. Put the mashed potatoes and foie gras in the oven to keep warm (oven at 80°C).
In the same pan, keep the fat from the foie gras and brown the cleaned girolle mushrooms. Add the garlic and chopped parsley. Salt, pepper.
In the verrines put a layer of truffle-filled mashed potatoes then place some girolles and cubes of foie gras. Sprinkle with fleur de sel and serve warm.
Peel and cut the potatoes up into pieces. Put them in a large saucepan and cover them completely with cold water, salt. Once the water boils, count about 10 minutes to cook until the tip of a knife can easily enter. Coarsely mash the potatoes using a fork, slowly adding the butter then the truffle slivers.
Cut the foie gras escalopes into large cubes. In a hot frying-pan, quickly sear them on all sides. Put the mashed potatoes and foie gras in the oven to keep warm (oven at 80°C).
In the same pan, keep the fat from the foie gras and brown the cleaned girolle mushrooms. Add the garlic and chopped parsley. Salt, pepper.
In the verrines put a layer of truffle-filled mashed potatoes then place some girolles and cubes of foie gras. Sprinkle with fleur de sel and serve warm.

To be enjoyed with :

Foie gras bites — Pinot Gris d’Alsace
It has weight, intensity but also the finesse required to accompany a delicacy as unique as foie gras. Furthermore, its smoky notes are perfectly combined with the flavours of girolle mushrooms.

4 people

2	escalopes of raw duck liver
200g	of chanterelle mushrooms fresh or frozen
2	large potatoes
1	garlic clove
1	bouquet of parsley
20g	of butter
	Some slivers of truffles (grated or dried)
	Salt, pepper and fleur de salt
2	escalopes of raw duck liver
200g	of chanterelle mushrooms fresh or frozen
2	large potatoes
1	garlic clove
1	bouquet of parsley
20g	of butter
	Some slivers of truffles (grated or dried)
	Salt, pepper and fleur de salt

Our recipe suggestions

See all the recipes

Recipes and appropriate wines - Vins d'Alsace

The Recipes

Tagliatelle with girolle mushrooms

To be served with
Pinot Gris d’Alsace.