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
Peel and cut the carrots in 5cm sticks. Melt the butter on low heat in a pan and put in the chopped shallots. Add the carrot sticks, chopped dill, cumin, brown sugar and a ¼ glass of water. Salt, pepper. Brown on medium heat until they are cooked.
Preheat the oven at 210°C. Delicately lay carrots at the bottom of small silicon baking tins.
Brown lardons, remove fat from frying pan then add heavy cream.
Place the lardons on the carrots then cover the top of tartlet tin with roundly-cut pieces of puff pastry.
Put in oven for 20-25 minutes. When serving, turn the tartlets over onto a dish. Enjoy warm with a green salad.
Peel and cut the carrots in 5cm sticks. Melt the butter on low heat in a pan and put in the chopped shallots. Add the carrot sticks, chopped dill, cumin, brown sugar and a ¼ glass of water. Salt, pepper. Brown on medium heat until they are cooked.
Preheat the oven at 210°C. Delicately lay carrots at the bottom of small silicon baking tins.
Brown lardons, remove fat from frying pan then add heavy cream.
Place the lardons on the carrots then cover the top of tartlet tin with roundly-cut pieces of puff pastry.
Put in oven for 20-25 minutes. When serving, turn the tartlets over onto a dish. Enjoy warm with a green salad.