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
Cut the chicken escalopes thickness-wise to obtain 4 escalopes. Pour some sesame oil into a pan and brown the escalopes.
Heat-up 2 saucepans of water. Place mushrooms into one of the pans, letting them soak for 20 minutes, cut them up finely. In the second saucepan, put in the soy vermicelli which you’ll have already cut into pieces of about 4 cm. Let cook 3 minutes before removing from the burner.
Cut the chicken escalopes and black softened mushrooms into fine strips. In a bowl, mix together the chicken, soy vermicelli, mushrooms, crab meat, garlic and shallots. Season.
Whisk the 4 eggs. Place the rice wrappers on a clean, damp cloth and coat with the whisked eggs. Let sit a few minutes until they are soft.
Place the filling on the edge of a rice wrapper and roll, folding in both sides to contain filling then continue rolling until you have your mini spring roll.
Put mini spring rolls into the deep fryer, or in a frying pan with very hot oil for 3 minutes.
Remove them and wipe off any excess oil with a paper towel and place them a few minutes under the baking tray in the oven to make sure they are crispy and brown.
Cut the chicken escalopes thickness-wise to obtain 4 escalopes. Pour some sesame oil into a pan and brown the escalopes.
Heat-up 2 saucepans of water. Place mushrooms into one of the pans, letting them soak for 20 minutes, cut them up finely. In the second saucepan, put in the soy vermicelli which you’ll have already cut into pieces of about 4 cm. Let cook 3 minutes before removing from the burner.
Cut the chicken escalopes and black softened mushrooms into fine strips. In a bowl, mix together the chicken, soy vermicelli, mushrooms, crab meat, garlic and shallots. Season.
Whisk the 4 eggs. Place the rice wrappers on a clean, damp cloth and coat with the whisked eggs. Let sit a few minutes until they are soft.
Place the filling on the edge of a rice wrapper and roll, folding in both sides to contain filling then continue rolling until you have your mini spring roll.
Put mini spring rolls into the deep fryer, or in a frying pan with very hot oil for 3 minutes.
Remove them and wipe off any excess oil with a paper towel and place them a few minutes under the baking tray in the oven to make sure they are crispy and brown.
