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
Mix the livers with the cream, egg and port wine. Salt, pepper.
Divide up into small ramekins, ¾ full and cook in a bain-marie in the oven, between 150° and 180°C, for 25 minutes. Remove the ramekins from the oven and let them cool-down.
During this time, lay slices of gingerbread in the still-hot oven to dry them out then crumble them up to get your topping.
Turn out from the moulds into a salad bowl and whisk until you get a light mousse.
Fill the spoons with liver mousse, sprinkle with gingerbread crumbs and garnish with half a grape.
Mix the livers with the cream, egg and port wine. Salt, pepper.
Divide up into small ramekins, ¾ full and cook in a bain-marie in the oven, between 150° and 180°C, for 25 minutes. Remove the ramekins from the oven and let them cool-down.
During this time, lay slices of gingerbread in the still-hot oven to dry them out then crumble them up to get your topping.
Turn out from the moulds into a salad bowl and whisk until you get a light mousse.
Fill the spoons with liver mousse, sprinkle with gingerbread crumbs and garnish with half a grape.