Our locals specialities

TARTE AUX BRIMBELLES (BLUEBERRY PIE)

Ingredients (for 6 people):

- 250 g flour
- 125 g butter
- 125 g sugar
- 1 egg yolk
- 150 g sponge fingers
- 600 g fresh or frozen blueberries
- Icing sugar
- Fine salt

Method:

Prepare the shortcrust pastry by mixing the flour, softened butter, a tablespoon of sugar, egg yolk, a pinch of salt and two tablespoons of water. Mix, knead 3 min, then ball and let stand 30 min.
Roll out the dough to a thickness of 4 or 5 mm and fill a previously buttered tart pan.
Prick the bottom with a fork.
Spread the crushed sponge fingers thinly (to absorb excess juice).
Then add the blueberries
Put it in the oven for 25 or 30 minutes at 180°.
Remove the pie from the oven.
Sprinkle with sugar.
Turn it out on a grid.

 

TOFAILLES

Ingredients (for 8 people):

- 1.5 kg potatoes
- 200 g fresh bacon
- 3 onions
-200 g butter
- salt, pepper, cast iron casserole dish.

Method:

Fill the bottom of the casserole dish with thin strips of bacon, then a little butter.
Cover with a layer of sliced potatoes, then chopped onions; salt.
Alternate with potatoes, onions, and salt.
Finish with a layer of potatoes, covered with a little butter.
Cook for 2h30 in a cast iron casserole dish or 1h30 in a hot oven.
Mix well before serving.
Serve with slices of smoked pork collar and a green salad.
 

 MIRABELLE PLUM CLAFOUTIS

Ingredients (for 6 people):

- 400 g mirabelle plums
- 30 cl milk
- 3 eggs
- 1 vanilla bean
- 100 g powdered sugar
- 125 g flour
- 30 g butter

Method:

Beat the eggs in a bowl.
Gradually add the flour.
Melt the butter in the microwave and add it to the mixture.
Pour in the sugar and then the milk.
Beat the whole thing well.
Preheat the oven to 180°.
Cut in half and stone the Mirabelle plums. Place them in the baking tin, with the centre of the fruit facing down.
Cover them with the mixture.
Bake for 40 minutes at 180°.

 

VOSGES SALAD

Ingredients (for 4 people):

- a well-drained salad (it can be lettuce, a curly endive, or mesclun)
- 50 g croutons browned with 20 g butter
- 4 hard-boiled eggs
- 100 g smoked bacon
- 2 to 3 tbsp vinegar (depending on taste)
- 1 tsp mustard
- 10 cl thick cream
- Salt, pepper

Method:

Wash and peel the salad, then wring it out.
Cook the hard-boiled eggs, then set aside.
Melt the butter in a frying pan, brown the croutons and bacon, and drain them on absorbent paper.
Deglaze the pan with the vinegar.
Pour in the cream, reduce, adjust the seasoning.
Serve on a large plate, with the salad lightly seasoned with oil, vinegar, salt and pepper, then drizzle with the contents of the pan.
Arrange the bacon and croutons, and finish with a hard-boiled egg on top.
 
 

TARTIFLETTE VOSGIENNE

The tartiflette is a potato gratin with lardons and melted Munster cheese.
This tartiflette vosgienne with Munster cheese, a cow's milk soft cheese with a washed rind from the Vosges region, is a delicious gratin with the fragrance of the mountain, like raclette or fondue.

Ingredients (for 4 people):

700 g potatoes
450 g Munster cheese
300 g lardons
2 onions
1 glass of Alsatian white wine
2 tablespoons thick crème fraîche
1 knob of butter
Salt
Pepper

Method:

Cook the potatoes in boiling salted water for 20 minutes
Chopp the skinned onions and brown them together with the lardons (bacon) in a frying pan for about 2 minutes
Add the thick crème fraîche and the Alsatian white wine and a pinch of peper, cook slowly for 3 more minutes
Cut the skinned potatoes in slices and garnish a buttered gratin dish with it.
Spread the lardons and onions over the bottom of the potatoes
Cover with the Munster cheese cut in thin slices with it skin
Put it in the oven for 30 minutes at 160°.
Enjoy your tartiflette hot with a green salad on its side.