Orschwihr
Warm pâté vigneron from Orschwihr (pork pie)
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 yolk / 1 bottle of Pinot Gris / salt, pepper/ Bouquet garni /a pinch of...
For more informationAlsace
Quetsche
Dark plum typical of Alsace, used to make tarts and jam, or distilled as eau de vie.
For more informationAlsace
Tourte
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 absolute must for the farm meals served in the farmhouse inns.
For more informationAlsace
Foie gras (Ganslewer)
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 18th century thanks to Jean-Pierre Clause, the chef and pastry cook of Ma...
For more informationAlsace
'Neïjer sïasser'
Naturally sweetened grape juice on the verge of fermentation.
For more informationSoultz Haut Rhin
Hardeapfelpflutta (quenelles de pommes de terre)
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 Preparation: Peel the potatoes, cut them in quarters, cover them wit...
For more informationAlsace
Bredle (Wihnachtsbredle)
Christmas cookies, of which there are a thousand and one varieties.
For more informationAlsace
Flammekueche (Tarte flambée)
A dish with a dough base topped with a mixture of cream, soft white cheese, bacon chunks and onions. You eat it with your fingers! Baked in a baker's oven, it was traditionally made on the days when bread was baked at th...
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Bonne visite et belles fêtes de fin d'année :)