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
Soak the little milk bread into the milk, ideally ½ an hour beforehand so that it’s nice and soft.
Chop up the onion and garlic, brown in a bit of butter then mix with the ground meat and 1 whole egg as well as the fork-mashed milk bread. Salt, pepper, add a bit of nutmeg and mix all together.
Line a pie dish with a rolled-out puff pastry and let it hang over the edge.
Pour in the filling. Pull up the extra pastry and cover with a second rolled-out puff pastry, pressing down on the edges to seal both together.
Glaze the top with egg yolk then make a small steam hole in the middle.
Cook in the oven at 200°C for about 1 hour.
Soak the little milk bread into the milk, ideally ½ an hour beforehand so that it’s nice and soft.
Chop up the onion and garlic, brown in a bit of butter then mix with the ground meat and 1 whole egg as well as the fork-mashed milk bread. Salt, pepper, add a bit of nutmeg and mix all together.
Line a pie dish with a rolled-out puff pastry and let it hang over the edge.
Pour in the filling. Pull up the extra pastry and cover with a second rolled-out puff pastry, pressing down on the edges to seal both together.
Glaze the top with egg yolk then make a small steam hole in the middle.
Cook in the oven at 200°C for about 1 hour.
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