THE QUINTESSENTIAL FOOD TRIP
Discover a world of tasty delights, delectable handmade local food products and take a seat for memorable dinners where dishes and moments with friends are made to be savored
Alsace is a rich region in culinary terms. Its historical blend with Germany has brought a unique touch to its gastronomy. Today, the traditional rustic Alsatian cuisine has evolved into a delicious mix of contemporary and traditional dishes, rooted in ancestral know-how and using simple and local but excellent quality products. the region also has an international reputation for gastronomy, with exciting, new and well-established Michelin-starred restaurants dotted across its towns and villages.
A REGION FULL OF STARS
Alsatian cuisine is regularly celebrated by the famous Michelin guide. No less than 31 chefs enjoy a distinction in Alsace! In this constellation of virtuosos, a special distinction for the six 2 Stars chefs : Marc Haeberlin (l’Auberge de l’Ill – Illhaeusern), Nicolas Stamm (la Fourchette des Ducs – Obernai), Jean-Yves Schillinger (JYS – Colmar), Jean-Georges Klein (Villa René Lalique – Wingen-Sur Moder), Olivier Nasti(La table d’Olivier Nasti – Kaysersberg), Pascal Bastian(Auberge du Cheval Blanc – Lembach).
“Alsatian are fond of their pastries. In almost every patisserie, you’ll find a mouthwatering array of fruit tarts made with rhubarb (topped with meringue), wild blueberries, red cherries or yellow mirabelle plums. Cake-lovers should try kugelhopf, a dome-shaped cake with a hollow in the middle made with raisins and almonds. The festivities of the year’s end involve the production of a great variety of biscuits and small cakes called bredele, as well as pain d’épices (gingerbread) which are baked around Christmas time”.