Tastes & Colours
Finesse, freshness, purety, Alsace proposes an unparalleled pallet of aromas and flavours - an authentic and intense sensory experience!
Dinner is served
Alsace wines reveal flavours, using their elegant finesse like a force of character. All aboard for a gourmet journey with seasonal products and cuisine from all over the world!
Terroir(s)
Privileged geological and climatic conditions. A tradition of respecting Nature. Demanding know-how associated with a touch of audacity. Here is the Alsace's secret to express all the intensity of its terroirs!
Grands Crus
Identified over the centuries by generations of wine-makers, the most beautiful Alsace terroirs produce authentic and high-quality wines. Wines tailored for keeping and haute cuisine.
Wine-growing area & Wine Route
Incredible garden of nature and culture, the Alsace wine-growing area is crossed by its famous Wine Route - a unique trail with postcard-perfect landscapes!
Landscapes, stories, rendez-vous... Browse through the real-time album of the vineyard and follow the hectic life of Alsace wines around the world!
The preparation
Plan for between 120 and 150 g of meat per person (chicken, veal, duck, beef …)
Dice up your meat.
Mix in all the ingredients and let the meat marinate between 3 and 12 hours in a sealed container.
Put your meat onto wooden skewers which you’ll have soaked in water for 1 hour beforehand to avoid them turning black, then cook over the barbecue or under the grill of your oven.
Alternate with the vegetables (cherry tomatoes, diced courgettes, button mushrooms, green, yellow and red peppers …) fruits (pineapple bits, diced prunes …), slices of chorizo, chopped bacon … Grill your kebabs on a plancha or a barbecue.
Plan for between 120 and 150 g of meat per person (chicken, veal, duck, beef …)
Dice up your meat.
Mix in all the ingredients and let the meat marinate between 3 and 12 hours in a sealed container.
Put your meat onto wooden skewers which you’ll have soaked in water for 1 hour beforehand to avoid them turning black, then cook over the barbecue or under the grill of your oven.
Alternate with the vegetables (cherry tomatoes, diced courgettes, button mushrooms, green, yellow and red peppers …) fruits (pineapple bits, diced prunes …), slices of chorizo, chopped bacon … Grill your kebabs on a plancha or a barbecue. 
