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
Steep the raisins in eau de vie. Preheat your oven to 180°C.
In a terrine, put in the flour, yeast and unmelted soft butter, mix using your finger-tips.
Whisk the eggs with the sugar then add them to the pastry dough, mix again.
After having kneaded well, flatten the pastry with a rolling pin then line in a 27cm diameter baking pan.
Beat together the fromage blanc and cream, add the pudding then 2 egg yolks, sugar, heavy cream and finally the drained raisins.
Whisk up the egg whites and carefully add to the mixture.
Fill the tart bottom with the filling and cook in the oven until the tart is nice and brown.
Steep the raisins in eau de vie. Preheat your oven to 180°C.
In a terrine, put in the flour, yeast and unmelted soft butter, mix using your finger-tips.
Whisk the eggs with the sugar then add them to the pastry dough, mix again.
After having kneaded well, flatten the pastry with a rolling pin then line in a 27cm diameter baking pan.
Beat together the fromage blanc and cream, add the pudding then 2 egg yolks, sugar, heavy cream and finally the drained raisins.
Whisk up the egg whites and carefully add to the mixture.
Fill the tart bottom with the filling and cook in the oven until the tart is nice and brown. 
