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Christmas Delicacies

Bredele, gingerbread and other delicacies: Christmas is passed down from generation to generation in Northern Alsace
Cookery Workshops 
in Niederbronn-les-Bains

20 and 25 November at 2.30 p.m.
Info and registration:
Tourism Board - +33 (0)3 88 80 89 70


Advent Brunch

Jardins de la Ferme Bleue in Uttenhoffen
Every Sunday from 22 November to 20 December
Bredle, christstolle and other sweet and savoury delights
Info and registration:
Jardins de la Ferme Bleue - +33 (0)3 88 72 84 35


Cream of Foie Gras with Oil of Truffle in Hazelnut Cappuccino (8 servings)

Invented in 1780 by an Alsatian chef, foie gras is a traditional must at Christmas. It exists in several different forms.

For the cream:
1.5 l of poultry stock (or chicken stock)
50 g of butter
50 g of flour
20 cl of cream
100 g of foie gras
a few drops of oil of truffle
salt, pepper

Melt the butter. Add the flour and leave to cook until slightly roux-coloured. Leave to cool.
Heat the poultry stock and pour it onto the roux. Mix and bring to the boil. Add the cream and the foie gras.
Mix and test for seasoning.

For the Hazelnut Cappuccino:
10 cl of cream
salt, pepper
hazelnut oil
whole hazelnuts

Beat the salt, pepper and hazelnut oil into the cream till it stiffens
Lightly crush the hazelnuts and grill them.
Add a few hazelnuts to the whipped cream.


Recipe suggested by M. Bletzacker ("A l’Agneau" Restaurant in Seltz)