Whatever the cooking chosen, it always gives the best to delight the taste buds of gourmets. An ideal meat to make a tasty main course. on the grill, in the pan, in the oven, on the plancha, … and even raw!
Duck breast in the spotlight this Friday with Thony Billon, Chef Du Restaurant Les Grands Arbres At La Verte Vallée Hotel Complex in Munster on France blue Alsace
And throughout the month of May, with “Let’s taste Alsace!”our beautiful region celebrates its gastronomy from field to plate with the labels Savor Alsace and Savor Alsace Local Product Producers, craftsmen and restaurateurs invite you to celebrate all the richness of the region and Alsatian gastronomy. Tasty local products of certified quality will be enhanced by the creativity of the chefs! Succumb to temptation with a 100% “made in Alsace” menu from aperitif to digestive
Like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15. The best of the recipes will leave with a gift voucher of €100 to be used in a partner restaurant of the Federation of Chefs of Alsace + a gourmet basket of products Savor Alsace and Savor Alsace Product of the Terroir
And try your luck at the Fridge Challenge! Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week
– a red pot in cast aluminum from the Lacor brand compatible with all types of fires and ovens Offered by the CHR Alsace, cafes, hotels, restaurants, a major player with professionals in the catering trade, which now offers its services and products to individuals. From tableware, to furniture, to kitchen or pastry utensils, the teams in Souffelweyersheim and Colmar are there to advise you and support you in your choices.
BLUE CIRCUIT INSTANT KITCHEN
At the golden feather farm in Dachstein, you will feast on foie gras, fine poultry and the vegetable of the moment, asparagus. Georges Kuntz the operations manager visits us at 10.30 a.m.