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!

Plaisirs au coin du feu

Mussels in cabbage papillote

The preparation

Boil water in the steam cooker. Wash the cabbage, place in steaming basket and let cook 5 minutes. Carefully remove the leaves and let sit in basket. Chop up the rest of the cabbage into thin strips then cook 10 minutes in the chicken broth.
Peel and crush the garlic cloves. Peel and chop the onion.
Heat up the oil in a saucepan, brown the onion. Add the garlic, ginger, mussels, wine and the parsley and cook while stirring for 2 minutes.
On each cabbage leaf, place the broth-cooked cabbage strips, then the mussels. Add 1 tablespoon of cream per papillote, pepper, salt. Close up the cabbage, ballotine-style, loosely tie using kitchen string and place in the steam cooker for 5 minutes.
Boil water in the steam cooker. Wash the cabbage, place in steaming basket and let cook 5 minutes. Carefully remove the leaves and let sit in basket. Chop up the rest of the cabbage into thin strips then cook 10 minutes in the chicken broth.
Peel and crush the garlic cloves. Peel and chop the onion.
Heat up the oil in a saucepan, brown the onion. Add the garlic, ginger, mussels, wine and the parsley and cook while stirring for 2 minutes.
On each cabbage leaf, place the broth-cooked cabbage strips, then the mussels. Add 1 tablespoon of cream per papillote, pepper, salt. Close up the cabbage, ballotine-style, loosely tie using kitchen string and place in the steam cooker for 5 minutes.

To be enjoyed with :

Mussels in cabbage papillote — Riesling d’Alsace
Its fine and delicate structure elegantly highlights this union between vegetable gardens and the sea, between the acidity of cabbage and salty hints of mussels.

8 people

1	green leaf cabbage of 1.6kg
200g	of cooked shelled mussels (frozen)
50cl	chicken broth
1	onion
1 tablespoon	of grated ginger
8 tablespoons	of heavy cream
4	garlic cloves
	chopped parsley
½ glass	of dry white wine
2 tablespoons	of oil
	Salt, freshly ground pepper
1	green leaf cabbage of 1.6kg
200g	of cooked shelled mussels (frozen)
50cl	chicken broth
1	onion
1 tablespoon	of grated ginger
8 tablespoons	of heavy cream
4	garlic cloves
	chopped parsley
½ glass	of dry white wine
2 tablespoons	of oil
	Salt, freshly ground pepper