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 The dough
Put the yeast in a small glass with ½ teaspoon of sugar. Pour over the warm milk without stir, let rise.
During this time, cream together the flour with the salt, sugar, soft butter and egg. Once the mix is ready, add the milk containing the yeast then whisk the dough until it is no longer sticky.
Line the tart pan with the dough. The garnish
Cut the pitted plums in half. Lay them side-by-side on the dough forming a circle. Sprinkle with about 25g of sugar and cook in the oven at 180°C for 20 minutes.
During this time, prepare custard with eggs, remaining sugar and cream and pour over the tart. Dust with some cinnamon and put back in the oven for about 20 minutes. The dough
Put the yeast in a small glass with ½ teaspoon of sugar. Pour over the warm milk without stir, let rise.
During this time, cream together the flour with the salt, sugar, soft butter and egg. Once the mix is ready, add the milk containing the yeast then whisk the dough until it is no longer sticky.
Line the tart pan with the dough. The garnish
Cut the pitted plums in half. Lay them side-by-side on the dough forming a circle. Sprinkle with about 25g of sugar and cook in the oven at 180°C for 20 minutes.
During this time, prepare custard with eggs, remaining sugar and cream and pour over the tart. Dust with some cinnamon and put back in the oven for about 20 minutes. 
