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
Mince up the garlic and the onion, fry in a bit of oil.
Dip the bread crumbs in milk then squeeze between your hands to remove excess.
Mince the liver and bacon with the crumbs, the garlic and the onion.
In a terrine beat the eggs lightly, add the minced meats, semolina, season and mix everything together.
Shape into little quenelles (sausage-shaped) using two water-soaked soup spoons and immerse them into simmering salted water for about 10 minutes.
The quenelles are cooked once they rise to the surface.
Mince up the garlic and the onion, fry in a bit of oil.
Dip the bread crumbs in milk then squeeze between your hands to remove excess.
Mince the liver and bacon with the crumbs, the garlic and the onion.
In a terrine beat the eggs lightly, add the minced meats, semolina, season and mix everything together.
Shape into little quenelles (sausage-shaped) using two water-soaked soup spoons and immerse them into simmering salted water for about 10 minutes.
The quenelles are cooked once they rise to the surface.
