Amateur cooks share their recipes in the book

Amateur cooks share their recipes in the book

The famous sauerkraut, baeckeoffe, kouglof… U gastronomy Alsatian, it’s not just great classics! If necessary, the new recipe book will prove it. Not just any: this one will mix the secrets of great chefs and professionals in the sector with those of simple amateurs. It will be presented at the end of February at the agricultural fair, then first of all presented March 6, during the Michelin star awarding ceremony on Strasbourg.

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

In particular, anyone can leave their recipe on the site, where the form will be offered. With the possibility of leaving photos of its creation. “It was open for about fifteen weeks until the end of November and we already have a hundred submissions,” continues the presenter. We haven’t chosen which recipes will be chosen yet, but what we’re noticing is that people are struggling. »

A total of 100 of all piles will be selected for the book and 200 chefs and other artisans in the food trades will be added. “But all amateur suggestions will remain online on the site and can be improved,” adds Prescillia Cerdan, giving some examples of recipes already received. “There is one dish that appeared often, it was with pigeon. Otherwise, I can mention date tart, fleischschnacka (a type of snail with meat) but with snails or even lentil soup. But I’m not saying that everything will be kept! »

“Every family has its tricks, its secrets”

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

“We decided on our emblematic dish, fried frog drumsticks with nerve and ravioli,” adds Eric Westermann from Buerehiesel (one Michelin star in Strasbourg). It also lists “brioche, a bit like French toast with caramelized poached pear and beer ice cream.” The two chefs say that 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 located in Niedermorschwihr (Haut-Rhin). She sent her recipes for “Christmas jam, lamala (pastry in the shape of an Easter lamb), curd tart and vineyard pie.” “Every family has its tricks, its secrets. It is good to promote them, it makes the region rich”, she appreciates. “It is a magnificent ode to the Alsatian terroir. »

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