Hobby cooks and chefs share their recipes in the book

The famous sauerkraut, baeckeoffe, kouglof… Alsace gastronomy has not only great classics! If necessary, the new recipe book will prove it. Not just any: it mixes the secrets of the sector’s great chefs and professionals with those of simple amateurs. It will be presented at the agricultural exhibition at the end of February, then it was specially presented during the Michelin star award ceremony in Strasbourg on 6 March.

It was indeed the event that decided to embark on the adventure of the European Community of Alsace (CEA) and Etoiles d’Alsace. “We wanted to create this book to integrate the Alsatians into this ceremony. That they are concerned about what is often seen as an appointment,” explains Prescillia Cerdan, director of the association that brings together the region’s star chefs.

Specifically, anyone can submit their recipe at www.marecettealsacienne.fr, where they will be provided with a form. Even with the option to leave photos of its creation. “It has been open for a week until the end of November and we already have a hundred contributions,” continues the manager. We haven’t chosen which recipes will be chosen yet, but we notice that people are struggling. »

A total of 100 stacks will be selected for the book, which will be added to 200 chefs and other artisans in the food trade. “However, all amateur proposals remain on the site online and can be improved,” adds Prescillia Cerdan, giving some examples of recipes already received. “There is one dish that came up often, it was with pigeon. Otherwise, I can bring, for example, date cake, fleischschnacka (a type of snail with meat), but with snails exactly, or even lentil soup. But I’m not saying that everything will remain! »

“Every family has its tricks, its secrets”

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

“We chose our signature dish, pan-fried frog legs with ax and ravioli,” adds Eric Westermann from Buerehiesel (one Michelin star in Strasbourg). He also cites “broche, a bit like French toast with caramelized poached pear and beer ice cream.” The two chefs say they are both very enthusiastic about the idea of ​​sharing the poster with amateurs.

Like Anne-Catherine Ferber, from the house of the same name in Niedermorschwihr (Haut-Rhin). She sent her recipes, “Recipes for Christmas jam, lamala (pastry in the shape of an Easter lamb), cottage cheese cake and grape grower’s pie. “Every family has its tricks, its secrets. It is good to promote them, it makes the region rich,” he assesses. “It’s a great ode to the Alsace terroir. »

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