| After a "pre- appetizer", an Alsatian version of quiche lorraine, very small, and some mulled wine, my wife and I had bouillabaisse, very savory, with a strong tomato base and a lot of garlic. Then a mixed green salad with a delicious vinagerette. After an intense sorbet, to clean the palate, we had platters of traditional Alsatian sauerkraut with various meats and sausages, cooked in white wine. We drank Chateauneuf du Pape. For dessert, she had chocolate mousse cake, while I had a cheese plate with fruit, and a glass of port. We both had a little coffee...... |
