8. 4 Place Saint Pierre le
Jeune
67000 - STRASBOURG
France
9. The 5-star Sofitel Strasbourg Grand Ile is located in the heart of Strasbourg's famous Grande Ile district, a UNESCO world
heritage site. This centrally located hotel is an oasis of calm at the heart of the Alsatian capital, only a short walk from
the cathedral, the river Ill, the opera house and the Petite France neighborhood.
Try a few tapas and a coke at the bar.
Our Strasbourg hotel is situated close to the conference center, the European Parliament and the Cathedral.
Spend some time wandering through the city's medieval streets, with their charming half-timbered houses, cafés and
boutiques.
Sofitel Strasbourg Grande Ile
60. V elouté asparagus Alsace caviar pearled barley
Ingredients for 4 people
•1 kg of asparagus Alsace "category 2"
•2 leeks
•½ liter of milk
• ½ liter of cream
•¼ liter of white background
•Rice cream (optional) to thicken
•Pearl barley
•Salt - pepper
- Peel and wash the asparagus. Cut the leek in half, thinly
slice white.
- In a saucepan, sauté the leeks with 50g butter. Cut the
asparagus into 1 cm pieces, add them to the pan with salt,
pepper, white, milk and cook.
- Cook the pearl barley.
- When the soup is cooked, mix and move to China. Again
boil then add the cream and adjust the seasoning.
- Arrange on warm plates and add the pearl barley. Serve
this soup with rustic bread with bacon or smoked
ham. Bon appétit!
Cream of asparagus with caviar
d'Alsace pearl barley with Roger
Bouhassoun Chief Cheneaudière
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67. Alsace's wines are white wines that stand out thanks to their freshness and delicate and
intense aromas of fruits, flowers and spices, or mineral nuances. The vibrancy and purity
of the wines of Alsace are closely linked to their origins: a favourable climate, terroirs of
exceptional geological diversity and exacting wine-making expertise.
From dry and classically elegant to powerful and smooth, the wines of Alsace combine
surprisingly well with all different types of dishes, from seafood to white meats and from
international cuisines to cheeses and desserts, not forgetting apéritifs.
Alsace is an exuberant natural setting, a generous garden that produces a range of
unrivalled wines.
The particular features of Alsace's terroir are based partly on climatic conditions and
favourable exposure to the sun, and partly on the geological diversity, unique in France
and probably the world over, of the wine-growing area.
Alsatian wine growers express the qualities of their region through their practices,
knowledge and awareness, giving the wines of Alsace their characteristic personality:
fresh, fruity, pure and intensely aromatic white wines. The intense sensory qualities of
the wines of Alsace make them perfect for sharing.
68.
69.
70. Depending on the grape varieties, they can be both dry and light, or more intense
and powerful.
Alsace Pinot Blanc: Soft and delicate
Alsace Sylvaner: Light and fresh
Alsace Riesling: Dry, delicate and extremely elegant
Alsace Muscat: Crisp, fresh and fruity
Alsace Pinot Gris: Opulent and round with a long finish
Gewurztraminer: Powerful and highly aromatic
Pinot Noir: Alsace's only red wine; fresh, light and fruity
Crémants d’Alsace are lightly sparkling wines produced in accordance with the
traditional method of a second fermentation in the bottle. Crémants d'Alsace are
the second most popular quality sparkling wines in France after champagne.
71. Finally, we come to the smooth and syrupy Vendanges
Tardives (Late Harvests) and the Sélections de Grains
Nobles (Selection of Noble Grapes), powerful and complex
wines that have a remarkably long finish! This diversity
allows the wines of Alsace to be well-suited to all different
kinds of cuisines, accompanying both elegant, delicate
dishes and those that are strong and powerful, as well as
combining the varied flavours of French classics with a
wide variety of international cuisines.
Appellations d'Origine Contrôlées (AOC) impose strict and
rigorous regulations in order to preserve this richness and
authenticity, placing the wines of Alsace within an
ambitious setting.
Loyal to their traditions and harmonious
natural backdrop, the wines of Alsace
invite everyone to enjoy their sensory
experiences.
72. Prosciutto Wrapped White Asparagus
Serves 2
Ingredients:
•1 lb white asparagus (15-20 spears)
•Prosciutto (get enough so each spear has 1 paper-thin slice)
•handful of chopped Italian Parsley
•zest and juice of 1 lemon
•Kosher salt & freshly ground black pepper
Method:
1.Preheat oven to 350 degrees
2.Trim off the woody ends of the asparagus (about 2 inches) and peel the body. Peeling thicker
asparagus makes it tender and easier to cut.
3.Wrap each piece of asparagus in one slice of prosciutto, leaving the tips exposed.
4.Place snugly wrapped asparagus on a foil lined baking sheet. Drizzle with olive oil and season with salt
and pepper.
5.Bake for about 15-20 minutes, until the prosciutto is crispy and golden brown.
6.Garnish with zest & parsley and lemon juice.
73. Traditional Alsatian
TYPE OF DISH
Main course
COMPLETION TIME
•Preparation time: 30 mins
•Cooking time: 4 mins
•Total: 34 mins
INGREDIENTS
•1.2 kg Sauerkraut
•1 Onions
•150 gr fresh bacon
•150g smoked bacon
•400 gr salted Collet (2 slices 200gr)
•4 Montbéliard sausages
•4 Vienna Sausages (knacks)
•3 bay leaves
•8 juniper berries
•3 Cloves
•2 gr Caraway
•8 Potatoes
•25 cl White Wine Riesling
Probably the most famous dish of Alsatian gastronomy. Often associated,
wrongly, the term sauerkraut complete meal. Sauerkraut is actually the
shredded cabbage using a particular rasp, which has been subjected to a
fermentation in a brine. This is the packed sauerkraut which means the
complete dish consisting of cabbage and an assortment of meats and
charcuterie. A dry white wine, preferably Riesling or a beer go perfectly
your Alsatian sauerkraut garnished.
Choucroute
Garnie
Alsacienne
74. Place the potatoes in a large pot and cover with cold
water by an inch or two. Bring to a boil over
medium-high heat, reduce heat to medium, and
continue to cook at a low boil until the potatoes are
cooked through and a sharp knife pierces them
easily. Drain and set aside to cool.
When the potatoes are cool enough to handle, peel
them if you like. Cut the potatoes in half and then
cut them into thick slices. Put the potatoes in a large
bowl and carefully stir in the onions and shallots.
In a saucepan warm up the chicken stock, reserved
bacon fat, vegetable oil, vinegar, mustard, sugar, salt
and pepper, and whisk until smooth. Stir this warm
vinaigrette into the potatoes, along with the
chopped chives or parsley.
Add chopped bacon, and let sit for a half-hour. Add
chopped egg as garnish on top.
Serve warm or at room temperature; this is great
with grilled sausages. Serves 6.
75. Black Forest Gateau (Schwarzwalder Kirschtorte)Ingredients
Sponge cake:
Butter, for greasing pan
6 egg yolks
4 whole eggs
1 cup sugar
Scant 3/4 cup sifted all-purpose flour
1/3 cup wheat flour
Scant 1/4 cup cocoa powder
Semisweet chocolate curls, for garnish
Bottled cherries, for garnish
Filling:
2 tablespoons plus 4 tablespoons Kirsch
1 1/2 tablespoons plus 2 tablespoons
sugar
1 teaspoon corn flour
Pinch grated lemon zest
Pinch cinnamon
1 (14-ounce) jar cherries, drained
1/4 cup melted semisweet chocolate, for
first layer
1 pint heavy whipping cream
1 tablespoon vanilla sugar, or 1
tablespoon sugar plus 1 teaspoon vanilla
extract
3 1/2 ounces Syrup, recipe follows
Syrup:
1 1/2 cups cold water
3/4 cup sugar
5 tablespoons Kirsch
Directions Preheat the oven to 375 degrees F.
Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few
minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to
aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5
times and become very pale in color.
Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the
prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a
toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents
in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch
lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil
the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then
add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the
refrigerator to cool and harden slightly. Meanwhile, make the whipped cream and the syrup.
For the whipped cream, whip together the cream, remaining 2 tablespoons sugar, and vanilla sugar. If you
don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin
whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped
cream.
For the syrup, combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring
constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add
the Kirsch, and stir to combine.
Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about
1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with syrup, then filling,
and then whipped cream. Place the third cake layer on top, brush it with syrup, and then cover it with
whipped cream. Spread the remaining whipped cream around the side of the cake. Decorate the top of
the cake with chocolate shavings and additional cherries.
78. Jean-Jacques Waltz (23 February 1873, Colmar - 10 June 1951), also known as
"Oncle Hansi", or simply "Hansi" ("little John") was a French artist of Alsatian origin.
He was a staunch pro-French activist, and is famous for his cute drawings, some of
which contain harsh critiques of the Germans of the time. He was also a French hero
of both the First and the Second World Wars.
79. Hansi tells the history of Alsace. His text possesses a firm French, patriotic, and anti-German
viewpoint. Though being a book meant for children, the political message of the illustrations is
clear.
"La petite Alsacienne",
Gretel, with Uncle
Hansi's doll
http://livre.fnac.co
m/a1067552/Hansi
-histoire-alsace-
racontee-aux-
petits-enfants
110. Pattern: Hansi D'Alsace by VILLEROY/BOCH
CHINA [VILHAD]
Description: CHILDREN SCENES, GREEN
TRIM
http://www.replacements.com/webquote/VILHAD.htm?s1=shp&4099091&&sdc_id=1404387129z212290z48073b
0a23701z&CA_6C15C=1070090351
