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
Chop up onion, lightly-fry in a pan with oil. Remove from burner and brown the beef tenderloin on low heat for 10 minutes on each side. Salt and pepper.
During this time cook the spinach. Season them with salt and pepper and when nearly cooked, add the heavy cream.
Coarsely chop up the spinach. In an oiled pan, brown the spinach 10 minutes on medium heat, delicately stirring to have them wither a little. Salt, pepper. Add the cream and let cook for 2 more minutes. Pass the spinach through a sieve and gently squeeze to remove any excess juice, let cool-down.
Roll-out the puff pastry and in the middle put a part of the spinach, onion, place the beef tenderloin and then the remaining spinach.
Fold the pastry around the meat, close well and turn back around having the sealed part underneath. Glaze with egg yolk then put in oven for 40 to 45 minutes.
Chop up onion, lightly-fry in a pan with oil. Remove from burner and brown the beef tenderloin on low heat for 10 minutes on each side. Salt and pepper.
During this time cook the spinach. Season them with salt and pepper and when nearly cooked, add the heavy cream.
Coarsely chop up the spinach. In an oiled pan, brown the spinach 10 minutes on medium heat, delicately stirring to have them wither a little. Salt, pepper. Add the cream and let cook for 2 more minutes. Pass the spinach through a sieve and gently squeeze to remove any excess juice, let cool-down.
Roll-out the puff pastry and in the middle put a part of the spinach, onion, place the beef tenderloin and then the remaining spinach.
Fold the pastry around the meat, close well and turn back around having the sealed part underneath. Glaze with egg yolk then put in oven for 40 to 45 minutes.
