Recipe preparationRecipe preparation
©Recipe preparation|Steve Buissine

Recipe ideas

Here are some local recipe ideas that we like to make at home and wanted to share with you!

Quetsch pie


  • 300g flour
  • 40g caster sugar
  • 150g butter, finely diced
  • 1 pinch salt
  • 500g plums
  • a little brown sugar

The recipe

Start with the shortcrust pastry. In a bowl, mix the flour with the powdered sugar, salt and butter. Add a little warm water (about 5ml). To successfully crush the butter cubes, feel free to use your hands. Mix by pressing well during approximately 10 minutes to obtain a compact ball and let rest this dough approximately 1h in the refrigerator.

Once the dough is well rested, spread it in a pie dish beforehand buttered.
Wash and dry the quetsches and cut them in 2 to extract also the pits. Then arrange them in a circle on the pastry. To finish, and so that your tart is well gilded, add 3 teaspoons of brown sugar on the top. And for those who like it, you can also sprinkle some cinnamon powder.

Preheat the oven to 180° for 15 min before putting the pie in the oven. It should bake for 40 minutes.

Crêpes suzette

This recipe is shared with you by the chefs of L’Atelier – Brasserie Maison.

The ingredients

  • 100g butter
  • 1/2 l milk
  • 250g flour (sifted)
  • 100g sugar + 2 tablespoons
  • 4 eggs
  • 3 oranges
  • 1 lemon
  • 50ml grand marnier

The recipe

Melt 50g of butter in the microwave and lightly heat 1/2 liter of milk (it should be barely warm, this is to avoid lumps).
Mix 250g sifted flour, 2 tablespoons of sugar and a pinch of salt in a large bowl. You can replace 50g of flour with cornstarch for more lightness.
Add 4 eggs, 50g of melted butter and then gradually add the milk, beating well with a whisk to avoid lumps.
Keep your batter in a cool place to rest and then make your pancakes in a non-stick pan.

Once the pancakes are made, tackle the caramel!!
Use a fairly high pan. Melt 100g of sugar in it then add the juice of 3 beautiful oranges, a lemon and 50 ml of grand marnier. Let it reduce while stirring with a whisk to loosen the caramel from the bottom of the pan. Finally, add 50g of butter to the caramel, stirring gently.

When ready to eat, pass each pancake through the Suzette sauce to soak them well, fold them into 4 on a large plate and devour!

Butternut Soup

This recipe is given to you by Nathalie, our director. This recipe comes from her mother, but with a little original touch!


  • 1 butternut squash
  • 1 onion
  • 1 large apple (a little tart preferably like a granny smith or boscop)
  • 1 chicken broth (store-bought or homemade)
  • nutmeg
  • salt, pepper

The recipe

In a saucepan, brown the onion. When it’s transparent, add the chopped apple and let it brown a bit.

Then add the butternut (no need to peel it if it’s organic, but it’s still better to remove the seeds), chicken stock cube, nutmeg, salt, pepper and of course water (more or less depending on how thick you want your soup). Let it simmer!

You can also do it all in a casserole dish, allow 10 minutes of cooking time once the pressure has built up.

When it’s done, blend it all together and enjoy!:


We got this recipe from the former chef of the restaurant Le Cellier in Mulhouse. It’s a specialty from Southern Alsace!

The ingredients

  • 1,2 kg chuck
  • 1/2 celery root
  • 2 carrots
  • 1 onion
  • 500g flour
  • 150g semolina
  • 2 eggs
  • water
  • thyme
  • dwarf
  • salt, pepper

The recipe

First cook the chuck with the vegetables (peeled and roughly chopped), thyme and bay leaf in a large pot of water for 2 hours.Once the chuck is cooked (don’t throw away the water, you can use it later), put it with the vegetables in a chopper (cut it up if necessary). Season and mix the preparation.
Then roll out the noodle dough into a large rectangle.
You can then spread the meat on the rectangle, leaving a few centimeters empty around it. Moisten these few centimeters with water, then roll the dough and the meat to form a roll (snail).
Slice this roll into 3 to 4 cm slices.
Grill them on each side in oil in a frying pan, then finish cooking in the broth just before serving.
A dish to be enjoyed with a good green salad!

Small variation: Traditionally, Fleischschnackas are also made with leftover stew (which once mixed will serve you as stuffing), but it is not a must.


Lamala is a culinary tradition of Easter. Lamala means little lamb in Alsatian and it is usually eaten on Easter morning. But don’t worry, it’s not a real lamb!


  • 4 eggs
  • 200g caster sugar
  • 1 packet vanilla sugar
  • 150g flour
  • 100g cornstarch or potato starch
  • 2 teaspoons baking powder
  • Icing sugar

And don’t forget your special lamb-shaped mold!

The recipe

First whisk the eggs with the sugars (powdered and vanilla). Whisk for 10 minutes to get a very smooth mixture. Then mix in the flour, yeast and cornstarch, which you will then sift. Incorporate this mixture into the egg/sugar mixture. You can also flavor your lamala, if you wish, with orange blossom, almond or lemon.

Preheat your oven to 180°C and butter your mold (tip: melt some butter in the microwave and then brush the mold with a brush, it will be easier) and sprinkle with flour so that unmolding is easier. Then fill the pan 3/4 of the way full so that it doesn’t swell up too much outside the pan. Depending on the size of the pan, the amounts of dough will be able to give you 2 lamalas.

Bake your little lamb for 25 minutes. When it comes out of the oven, don’t turn it out immediately. Wait until it is warm to gently open the mold.