Culinary enthusiasts and chefs share their recipes in the book

The famous sauerkraut, bekeofe, kuglof… Alsatian gastronomy has more than just great classics! If necessary, the new recipe book will confirm this. Not just any: it will mix the secrets of great chefs and professionals in this industry with the secrets of simple amateurs. It will be presented at the end of February at an agricultural exhibition, then a special presentation on March 6 during the Michelin star ceremony in Strasbourg.

Indeed, this event prompted the European Community of Alsace (CEA) and Etoiles d’Alsace to embark on an adventure. “We wanted to create this book to integrate the Alsatians into this ceremony. That they feel anxious about what is often seen as a profession,” explains Prescilia Cerdan, director of the association that brings together the region’s chefs who have received stars.

In particular, anyone can submit their recipe on the website, where they will be offered a form. With the possibility to even leave photos of its creation. “It runs for two weeks until the end of November, and we already have a hundred contributions,” the manager continues. We haven’t decided which recipes will be selected yet, but we’re watching people compete. »

A total of 100 of all stacks will be selected for the book, which will be added to over 200 chefs and other food artisans. “But all suggestions from enthusiasts will remain on the site and can be improved,” adds Prescilia Cerdan, citing some examples of recipes already received. “There is a dish that often came up, it was with pigeon. Otherwise, I can mention date cake, fleischschnach (a type of snail with meat, but with snails), or even lentil soup. But I’m not saying that everything will be preserved! »

“Each family has its own quirks, its own secrets”

Among the forty professional members of the association, many have also already submitted their proposals. So what did the cooks come up with? “Lobster baeckeoffe, mille-feuille black forest, and beef cheek fleischnach with ginger broth,” replies Emmanuel Weller of Maison Kieny (one Michelin star in Riedisheim, Haute-Rhine).

“We chose our signature dish, pan-fried frog legs with chervil accompanied by ravioli,” adds Eric Westermann of Buregiesel (one Michelin star in Strasbourg). He also refers to a “brioche that’s a bit like French toast with caramelized poached pear and beer ice cream.” Both chefs say they are both very excited about the idea of ​​sharing the poster with fans.

Like Ann-Katherine Ferber, from the house of the same name, located in Niedermorschwir (Upper Rhine). She sent the recipes for “Christmas jam, lamali (pastry in the form of an Easter lamb), cottage cheese cake, and vineyard pie.” “Each family has its own tricks, its own secrets. It’s good to promote them, it enriches the region,” she says. “It’s a wonderful ode to Alsatian terroir. »

Leave a Comment

Your email address will not be published. Required fields are marked *