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
Preheat your oven to 210°C.
Peel the potatoes and the onion and cut them in fine slices
Rub the garlic onto a gratin dish and put in the potatoes and onions.
Cover the vegetables with the broth and wine, add 2 bay leaves, salt, pepper and put into the oven for 30 minutes
During this time, clean the sea breams and slip a bay leaf inside, lightly salt.
Remove the dish from the oven, lay the sea breams on the potatoes, sprinkle with a dash of olive oil, sliced lemons and black olives. Place back into the oven for 20 additional minutes lowering the temperature to 180°C.
Preheat your oven to 210°C.
Peel the potatoes and the onion and cut them in fine slices
Rub the garlic onto a gratin dish and put in the potatoes and onions.
Cover the vegetables with the broth and wine, add 2 bay leaves, salt, pepper and put into the oven for 30 minutes
During this time, clean the sea breams and slip a bay leaf inside, lightly salt.
Remove the dish from the oven, lay the sea breams on the potatoes, sprinkle with a dash of olive oil, sliced lemons and black olives. Place back into the oven for 20 additional minutes lowering the temperature to 180°C.
