We’ve known the brother and sister owners over 25 years and after a two year absence we were joined by friends for a short trip over the border for lunch. I started with warm goat cheese and greens. Next came guinea fowl. My wife chose pike-perch filet. W...
With the history of this region it really has an interesting blend of cuisines. By chance I have been looking at Alsatian recipes over the last few days for summery dishes. Your lunch looks terrific.