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)

Finesse, freshness, purety, Alsace proposes an unparalleled pallet of aromas and flavours - an authentic and intense sensory experience!

The 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!

Tables de fêtes

Hazelnut half-moons

The preparation

Mix all the ingredients together until obtaining a firm dough.
Shape into little sausage-like dough in your hands and make pointy ends so as to look like croissants. Place them on a baking tray and cook at 175°C for 15 minutes. Let cool-down them soak half of each croissant into the already-melted chocolate. Put them in the refrigerator until the chocolate hardens.
Mix all the ingredients together until obtaining a firm dough.
Shape into little sausage-like dough in your hands and make pointy ends so as to look like croissants. Place them on a baking tray and cook at 175°C for 15 minutes. Let cool-down them soak half of each croissant into the already-melted chocolate. Put them in the refrigerator until the chocolate hardens.

To be enjoyed with :

Hazelnut half-moons — Gewurztraminer d’Alsace
In Alsace the dessert specialist is Gewurztraminer! No other wine in the world expels as many aromas of ripe fruit, flowers and spices (cardamom, clovers, cinnamon, starred anis…). And for those who love great sweet wines, a Gewurztraminer Vendanges Tardives provides a full and smooth palate with an astonishing sugar-acidity balance!

people

250g	de flour
175g	of soft butter
120g	hazelnut powder
1 sachet	of vanilla sugar
100g	of sugar
1 bar	of dark chocolate (for the coating)
250g	de flour
175g	of soft butter
120g	hazelnut powder
1 sachet	of vanilla sugar
100g	of sugar
1 bar	of dark chocolate (for the coating)