Gastronomy and Alsatian recipes
Traditional Recipes
Discover a list of Traditional Recipes from Alsace :
Recipes by Alsatian Chefs :
Discover a list of Traditional Recipes by Alsatian Chefs :
- Recipe suggested by Philippe Clauss, Au Moulin, in La Wantzenau
Zander fillet with comfrey doughnut and garden vegetables
- Recipe suggested by Georges Flaig
Carpaccio of fresh goat's cheese from OBERSTEINBACH, basil oil, Black Forest ham chiffonnade
- Recipe suggested by Bernard Schahl
Trout Paupiettes scented with Garlic Mustard of the Fischhutte restaurant in Mollkirch.
- Recipe suggested by Michel Zinck
Chocolate tart, recipe suggested by Michel Zinck
- Recipe suggested by La Source des Sens
Loin of suckling pig caramelised with pralines, risotto cooked with red beetroots and gravy.
- Recipe suggested by Julien Binz
Duck liver escalopes, spice bread and warm raspberries
- Recipe suggested by Nadia Bennaï-Bakhatiar
Risotto with chicken livers and cep mushrooms
Hotel restaurant des Vosges in Klingenthal.
- Recipe suggested by Thierry Baldinger
Roast John Dory fillet, milky pear sauce, ginger risotto.
Hotel Restaurant du Faudé.
- Recipe suggested by Anne Ernwein
Large Fingers of Suckling Pig and Grapefruit, Creamed Sweet Corn
- Recipe suggested by Asiane Spa
Recipe suggested by Asiane Spa
- Recipe suggested by Patrick Kubler
Kilei
Pâtissier – Confiseur – chocolatier Kubler - Etoiles d'Alsace
- Recipe suggested by Le Cheval Blanc
Asparagus Bundle, Yoghurt Sauce and Smoked Salmon
- Recipe suggested by Sébastien Buecher
Line-caught sea bass, quinoa risotto with vegetables, bread cube with comté gratin, spiced chocolate juice
- Recipe suggested by Emile Jung
Farm spring chicken breast with paprika à la Prince Igor
- Recipe suggested by Michel Husser
Sea bream tartare with Chardonnay vinegar, garnish à la Maatjes
- Recipe suggested by Eric Westermann
Whole Alsace Pigeon stuffed with a tagine of celery, fruit and vegetable stew, reduced gravy
- Recipe suggested by Paul Haeberlin
Frog Mousseline
Restaurant Auberge de l'Ill
- Recipe suggested by Philippe Gaertner
Dos de cabillaud poêlé et pommes boulangères
Restaurant « Aux armes de France »
- Recipe suggested by Paul Schloesser
Recipe suggested by Paul Schloesser
Restaurant l'Ami Schutz