Amateur cooks and chefs share their recipes in a book

The famous sauerkraut, baeckeoffe, kouglof… In Alsatian gastronomy, there are not only the great classics! If need be, a new book of recipes 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 unveiled at the end of February at the agricultural show, then especially presented on March 6, during the Michelin star award ceremony in Strasbourg.

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

Concretely, everyone can deposit their recipe on the site www.marecettealsacienne.fr, where a form will be offered. With even the possibility of leaving photos of its creation. “It’s been open for a fortnight until the end of November and we’ve already had a hundred contributions,” continues the manager. We have not yet chosen which recipes will be selected but what we observe is that people are struggling. »

A total of 100 all stacks will be selected for the book and will be added to the 200 chefs and other artisans in the food trades. “But all the proposals from amateurs will remain online on the site and can be improved”, adds Prescillia Cerdan, giving some examples of recipes already received. “There is a dish that came up often, it was with pigeon. Otherwise, I can cite the date tart, fleischschnacka (kind of snails with meat) but with snails precisely or even a lentil soup. But I’m not saying that everything will be retained! »

“Each 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? “A lobster baeckeoffe, a black forest revisited in a mille-feuille style and beef cheek fleischschnacka with a ginger-infused broth”, answers Emmanuel Weller, from Maison Kieny (one Michelin star in Riedisheim in the Haut-Rhin) .

“We opted for our emblematic dish, pan-fried frog legs with chervil accompanied by ravioli,” adds Eric Westermann, from Buerehiesel (one Michelin star in Strasbourg). He also cites “a brioche, a bit like a French toast with a caramelized poached pear and beer ice cream”. The two cooks say they are both very enthusiastic about the idea of ​​sharing the poster with amateurs.

Like Anne-Catherine Ferber, from the eponymous house located in Niedermorschwihr (Haut-Rhin). She sent her recipes for “Christmas jam, lamala (pastry in the shape of an Easter lamb), cottage cheese tart and winegrower’s pie. “Each family has its tricks, its secrets. It’s good to promote them, it makes the region rich, ”she appreciates. “It’s a magnificent ode to the Alsatian terroir. »

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