THE MAGAZINE

As Easter approaches, Alsace celebrates its culinary traditions. Among them is the Oschterfláda, an ancient and authentic tart. Made with semolina, milk, and raisins, this Alsatian specialty embodies the spirit…

In the valley, some recipes stand the test of time. The one I'm sharing with you today is a true old-fashioned dish, simple and nourishing. It's said to date back to the Middle Ages: peasants used to serve it…

In Urbeis, the inhabitants are nicknamed "Mennhans," a name inherited from a simple yet flavorful traditional potato dish that perfectly illustrates the richness of the local land and traditions. This…

The quetsche plum, queen of the orchards at the end of summer, is a variety of plum recognizable by its purple skin and orange flesh. It is particularly common in Alsace, Lorraine, Belgium, Luxembourg, Switzerland, and Germany…

Ingredients for 4 people: 300g strawberries, 50cl chilled sparkling wine from one of the Albé winemakers, 2 tablespoons of sugar, lemon juice. Preparation: Start by blending…

Epiphany, a Christian festival rich in symbolism. Epiphany celebrates the arrival of the Magi before Jesus, guided by the star. According to tradition, there were three of them: Melchior, Gaspar, and Balthazar. These three figures represent…

This Alsatian specialty is distinguished by its characteristic shape and its many variations, both sweet and savory. The origin of Kougelhopf: The spelling of the word can vary: kouglof, kougelhopf, gugelhupf, kouglouf, and many others…

Since ancient times, civilizations have enjoyed blending alcoholic beverages with various ingredients to enhance their flavors. The Romans and Greeks, for example, enriched their wine with honey, spices, and…

Fleischnaka, literally "meat snails" in Alsatian, are an authentic culinary specialty of the Mulhouse region. This delicious dish combines a noodle dough base wrapped around a meat filling…

A Story of Tradition and Innovation. The history of Alsatian asparagus dates back several centuries. Although asparagus originated in warmer regions, it has adapted well to the climate and soil of Alsace.