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
Lay the lobster tails, chestnuts and split vanilla bean in a salad bowl. Pour in the cognac and let steep in the refrigerator overnight.
Preheat your oven to 210°C. Using a pair of scissors and a knife, cut the lobster tails in half lengthwise.
Lay the chestnuts and vanilla bean of a baking tray. Salt, cover with marinade and olive oil and put in the oven for 15 minutes.
Remove the baking tray from the oven. Add the chopped shallot, coriander, ginger and place the lobster with the meat side facing up. Sprinkle with fleur de sel, pink peppercorns and a knob of butter then put back into the oven for 10 minutes. Serve accompanied with chestnuts and coriander-flavoured basmati rice.
Lay the lobster tails, chestnuts and split vanilla bean in a salad bowl. Pour in the cognac and let steep in the refrigerator overnight.
Preheat your oven to 210°C. Using a pair of scissors and a knife, cut the lobster tails in half lengthwise.
Lay the chestnuts and vanilla bean of a baking tray. Salt, cover with marinade and olive oil and put in the oven for 15 minutes.
Remove the baking tray from the oven. Add the chopped shallot, coriander, ginger and place the lobster with the meat side facing up. Sprinkle with fleur de sel, pink peppercorns and a knob of butter then put back into the oven for 10 minutes. Serve accompanied with chestnuts and coriander-flavoured basmati rice.
