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

Monkfish medallions with crémant d’Alsace on a bed of spinach

The preparation

Wash then coarsely chop up your spinach leaves. In a frying-pan, brown the chopped shallot in olive oil then add the spinach. Let brown until they are tender and have become a little dry. Salt, pepper and keep warm.
Simmer the Crémant in a saucepan then poach the monkfish medallions for about 10 minutes. Drain and keep warm.
In a bowl mix the egg yolk with cream. Reduce the Crémant on high heat by half, then once off the burner add the cream, whisk until you get a smooth sauce. Season.
Garnish the already-heated plates with a bed of spinach then a medallion of monkfish. Coat with sauce, garnish with salmon eggs and dill. Serve immediately.
Wash then coarsely chop up your spinach leaves. In a frying-pan, brown the chopped shallot in olive oil then add the spinach. Let brown until they are tender and have become a little dry. Salt, pepper and keep warm.
Simmer the Crémant in a saucepan then poach the monkfish medallions for about 10 minutes. Drain and keep warm.
In a bowl mix the egg yolk with cream. Reduce the Crémant on high heat by half, then once off the burner add the cream, whisk until you get a smooth sauce. Season.
Garnish the already-heated plates with a bed of spinach then a medallion of monkfish. Coat with sauce, garnish with salmon eggs and dill. Serve immediately.

To be enjoyed with :

Monkfish medallions with crémant d’Alsace on a bed of spinach — Crémant d’Alsace
A delicate and refined duo-tone harmony!

4 people

4 medaillons	of deboned monkfish (about 120g each)
40cl	of Crémant d’Alsace
200g	of spinach leaves
1	shallot
	Olive oil
1 small jar	of salmon egg
30cl	of heavy cream
1	egg yolk
	Some sprigs of dill
	Salt, pepper
4 medaillons	of deboned monkfish (about 120g each)
40cl	of Crémant d’Alsace
200g	of spinach leaves
1	shallot
	Olive oil
1 small jar	of salmon egg
30cl	of heavy cream
1	egg yolk
	Some sprigs of dill
	Salt, pepper