Well a girls gotta eat right????

When one visits Alsace the have to be ready to take in not only the wine, but the food! I enjoyed two Michelin ranked restaurants while I was there, Le Crocodile in Strasbourg and Rendez-vous de Chasse in Colmar. Wine and food pairing is one of the most important skills a Sommelier possesses. I owe it to myself to see what creative offerings these reputable establishments have to offer.

Here is a photo album of some of the dishes and the wines. Some pretty cool ones like the Vendage Tardive from 1983 and the Pauillac from 1976!

The Le Crocodile menu was a Summer Truffle Theme. So if there wasn't shaved truffles in the dish the sauce had a truffle component...even the dessert!

STRASBOURG
 Le Menu - Le Crocodile

Ceviche bar, Summer vegetable tartare and socca, candied lime vinaigrette, truffle caviar   
Saumur Brut Rose, Cuvee 'Taille Princesse' Bouvet Ladubay, NV

Filet of turbot, zucchini flower riviera, fennel and truffle emulsion
Riesling Reserve, Kuentz Bas a Husseren les Chateaux, 1981

Saddle of lamb in a dress, quilted fields truffles, creamy artichoke 
Chateau Batailley, Pauillac, 1976

 













Panna cotta with apricot and white tea, creamy truffle yogurt and goat cheese ice  
Gewurztraminer Vendage Tardive, Dopff Irion a Riquewihr, 1983 

COLMAR
Le Menu -  Rendez-vous de Chasse (note: no wine producers mentioned....just too tired as it as my last day....). I remember my aperitif was a Cremant d'Alsace from Paul Beucher

Sardine with tomato, spices, avocado, and balsamic sauce 
Paired with a dry Riesling

Sea Bream with chorizo and zucchini
Two pairings, both from Alsace: Pinot Noir and a Pinot Gris with a touch of residual sugar. I preferred the Pinot Gris. It had the weight and body to match the dish and the acidity and sugar freshened the palate

 











Chocolate Mousse with raspberry milk foam flavoured with anise 
Cremant d'Alsace Rose....brilliant!