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
In a salad bowl, mix together the flour, salt and butter cut into pieces. Drizzle in the water. Knead until obtaining homogeneous dough. Shape into a ball, roll into cling film and let sit in the refrigerator for 1 hour.
Preheat your oven to 180°C.
Roll-out your dough and line a roughly 32cm diameter pie pan. Cover with parchment paper and dry beans, let blind cook 20 minutes. Remove from the oven, remove dry beans and paper.
In the mean time, chop onions and brown with lardons 10 minutes on low heat.
Beat eggs with the cream and milk. Salt, pepper and add a pinch of nutmeg.
Put the lardons and onions into the bottom of precooked dough, pour in the beaten eggs and slide tart into the oven for 30 more minutes.
In a salad bowl, mix together the flour, salt and butter cut into pieces. Drizzle in the water. Knead until obtaining homogeneous dough. Shape into a ball, roll into cling film and let sit in the refrigerator for 1 hour.
Preheat your oven to 180°C.
Roll-out your dough and line a roughly 32cm diameter pie pan. Cover with parchment paper and dry beans, let blind cook 20 minutes. Remove from the oven, remove dry beans and paper.
In the mean time, chop onions and brown with lardons 10 minutes on low heat.
Beat eggs with the cream and milk. Salt, pepper and add a pinch of nutmeg.
Put the lardons and onions into the bottom of precooked dough, pour in the beaten eggs and slide tart into the oven for 30 more minutes.
