The famous sauerkraut, baeckeoffe, kouglof… In Alsatian gastronomy there are not only the great classics! If you have to, a new cookbook will prove it. Not just any: this one will mix the secrets of great chefs and industry professionals with those of ordinary amateurs. It will be presented at the end of February at the agricultural fair, and then it will be specially presented on March 6, during the Michelin star ceremony in Strasbourg.
This was indeed the event that decided the European Community of Alsace (CEA) and Etoiles d’Alsace to embark on the adventure. “We wanted to create this book to integrate the Alsatians into this ceremony. That they feel concerned about what is often perceived as the assignment of the profession,” explains Presilia Cerdan, director of the association that unites chefs from the region.
In particular, anyone can send their recipe to the site www.marecettealsacienne.fr, where they will be offered a form. With the possibility of even leaving photos of its creation. “It’s been open 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 what we’re seeing is that people are struggling. »
A total of 100 stacks will be selected for the book and will be added to the 200 chefs and other artisans in the food trade. “But all proposals from amateurs will remain online on the site and can be improved,” adds Presilia Cerdan, giving examples of recipes already received. “There was one dish that came up a lot, it was pigeon. Otherwise, I can quote date tart, fleischschnacka (a kind of snails with meat) but exactly with snails or even lentil soup. But I’m not saying that everything will be preserved! »
“Every family has its tricks, its secrets”
Among the forty professional members of the association, many have also already submitted their proposals. So what did the chefs come up with? “Lobster baeckeoffe, black forest revisited in mille-feuille style and beef cheek flaischschnacka with ginger-infused broth,” replies Emmanuel Weller of Maison Kieny (one Michelin star in Riedisheim in the Haut-Rhin).
“We chose our signature dish, pan-seared frog legs with chervil, accompanied by ravioli,” adds Erik Westermann of Buerehiesel (one Michelin star in Strasbourg). He also cited “brioche, a bit like French toast with caramelized poached pear and beer ice cream.” The two chefs share that they are both very enthusiastic about the idea of sharing the poster with amateurs.
As Anne-Catherine Ferber, from the house of the same name located in Niedermorschwihr (Haut-Rhin). She sent in her recipes for ‘Christmas Jam, Lamala (Easter Lamb Pie), Curd Tart and Vine Pie. “Every family has its tricks, its secrets. It is good to promote them, it enriches the region”, she assesses. “It’s a magnificent ode to Alsatian terroir. »