We are approaching France, more specifically to French Alsace.

Cities with history, green and leafy forests, wines, Christmas markets and fairytale towns, but what we are dealing with today is food.

We propose a fresh and light dinner, a journey through the delicate and aromatic flavors.

We expect these careful and appetizing recipes from the hand of Silvia:

-Red white onions and shallots
-Cervelat alsatian with choucrout and soft mustard sauce
-Grumbere salad with Lombardy zucchini noodles

Bon appétit!