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
Cut up pork shoulder into small pieces. Peel and chop the onions.
Heat the oil in a casserole dish and brown the meat 5 minutes on low heat, stirring regularly. Blend in the onions and lightly-brown for 3 minutes. Add the raisins and curry paste, salt, pepper, pour in 10 cl of water and let simmer 1 hour on low heat.
During this time, clean the leeks, cut them into rings and cook 10 minutes in boiling salted water. Drain, place in a frying-pan with butter and brown 10 minutes.
Dice up mangos, pour into casserole dish, add the precooked leeks and single cream. Continue cooking 10 minutes. Serve hot with Creole rice.
Cut up pork shoulder into small pieces. Peel and chop the onions.
Heat the oil in a casserole dish and brown the meat 5 minutes on low heat, stirring regularly. Blend in the onions and lightly-brown for 3 minutes. Add the raisins and curry paste, salt, pepper, pour in 10 cl of water and let simmer 1 hour on low heat.
During this time, clean the leeks, cut them into rings and cook 10 minutes in boiling salted water. Drain, place in a frying-pan with butter and brown 10 minutes.
Dice up mangos, pour into casserole dish, add the precooked leeks and single cream. Continue cooking 10 minutes. Serve hot with Creole rice.
