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Le Pays Rhin Vignoble Grand Ballon
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Noël à Guebwiller en Alsace
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Hébergement insolite au pied du Grand Ballon
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Sauerkraut, Baekaoffa, Flammakueche (tarte flambée), Fleischschnacka, Bretzels, Hardaepfelpflutta… for savoury lovers and Kugelhopf, Berawecka, Bredalas, Mannala… for those with a sweet tooth! Not to mention the famous Alsace wines – sample the delights of Alsatian gastronomy!
Smoked pork loin or fillet served either hot or cold.
After choucroute, pot au feu (beef stew) is one of the oldest dishes in Alsace. This typical Sunday lunch is sometimes served with horseradish sauce...
Brioche shaped like a little man traditionally eaten on St Nicholas' Day (6th December).
Naturally sweetened grape juice on the verge of fermentation.
Recipe from Orschwihr given by Pierre MEYER: Serves six / Cooking time 90 minutes at 200°C.
Ingredients: 800 g lean pork / 1 medium onion/ 1 egg...
Fried carp served with mayonnaise and lemon, speciality of the Sundgau region.
Aniseed cookies, one of the oldest recipes for Christmas cookies.
Meat pie called the "winegrower’s pie" with flaky pastry and thinly sliced or minced meat. The more finely minced pie from Munster valley is an...
Ingredients: 250 g of flour, 5 cl of oil, 2 large onions, 120 g of bacon pieces, 20 g of butter, 100 g of fromage blanc, 10 cl of double cream, a...