Gourmet Alsace > Gastronomy and Alsatian recipes
Gastronomy and Alsatian recipes
Traditional Recipes
Discover a list of Traditional Recipes from Alsace :
- Munster Valley Pie
- Alsace Apple Pie
- Baekenofe
- Kougelhopf
- Alsace-style Garnished Sauerkraut
- Flammekueche
- Mannala
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
