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
Peel the orange and cut into quarters, then finely chop up the apples and squeeze on the lemon juice.
Peel and chop the onion.
In your saucepan, bring the apple juice to a boil and let reduce to a third of its volume, then turn off burner and let cool.
In a bowl, mix together the reduced juice, raspberry vinegar and olive oil (salt and pepper if needed).
Lightly grill the shrimp in a pan with olive oil.
On 4 plates or 4 verrines, place a bed of lettuce, cover with a layer of orange, onion and apple.
Sprinkle with vinaigrette then place the salmon and shrimp.
Peel the orange and cut into quarters, then finely chop up the apples and squeeze on the lemon juice.
Peel and chop the onion.
In your saucepan, bring the apple juice to a boil and let reduce to a third of its volume, then turn off burner and let cool.
In a bowl, mix together the reduced juice, raspberry vinegar and olive oil (salt and pepper if needed).
Lightly grill the shrimp in a pan with olive oil.
On 4 plates or 4 verrines, place a bed of lettuce, cover with a layer of orange, onion and apple.
Sprinkle with vinaigrette then place the salmon and shrimp.
