Our good deals
Not to be missed
History and Heritage
Sport and Mountains
The Crossroads of Tourist routes
With the family
Le Pays Rhin Vignoble Grand Ballon
Les visites virtuelles
Noël à Guebwiller en Alsace
Bed and Breakfasts
Groups and Mountain shelters
Camper van sites
Hébergement insolite au pied du Grand Ballon
Programme of events
Places to visit
Depending on the weather
Around and about
Book your activities
Farms and inns
Pâtissiers, salon de thé
Les vins d'Alsace
All inclusive holidays
Small group special offers
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!
A matured, soft cheese.
Liver sausage spread.
The regional version of vol-au-vent.
Foie gras comes in loaves, terrines and more rarely in pie form, which earned the Strasbourg version of foie gras its reputation at the end of the...
Cock deglazed with Riesling wine, served with a creamy sauce and spaetzle or noodles.
Leavened dough shaped in a special cake mould – a ribbed and scalloped conical form which is hollow at the top end and is the symbol of Alsace. The...
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...
Aniseed cookies, one of the oldest recipes for Christmas cookies.
Mr Gilbert Schluraff’s recipe:
Ingredients (for 6 to 8 people):
2.5 kg of “Roseval” or “Charlotte” potatoes, 200g of flour, 50g of butter...
Dark plum typical of Alsace, used to make tarts and jam, or distilled as eau de vie.