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!

Secrets d'Alsace

Hare stew

The preparation

Marinate the pieces of hare without the liver, for 12 hours in wine with a glass of oil, cognac, chopped onions, minced garlic, sliced carrots and spices. Turn the meat from time to time.
When finished, sear the lardons in a saucepan using oil and add the pieces of drained hare. Pepper. Sprinkle with flour and let brown on both sides. Pour in the marinade liquid, add the bouquet garni and let cook at low heat for 1 and a ½ hours.
Just before it’s ready, brown the chopped mushrooms in a saucepan with bit of butter. Cook the liver in a pan with a bit of oil and butter and fry some croutons in butter.
Marinate the pieces of hare without the liver, for 12 hours in wine with a glass of oil, cognac, chopped onions, minced garlic, sliced carrots and spices. Turn the meat from time to time.
When finished, sear the lardons in a saucepan using oil and add the pieces of drained hare. Pepper. Sprinkle with flour and let brown on both sides. Pour in the marinade liquid, add the bouquet garni and let cook at low heat for 1 and a ½ hours.
Just before it’s ready, brown the chopped mushrooms in a saucepan with bit of butter. Cook the liver in a pan with a bit of oil and butter and fry some croutons in butter.