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2024-07-28 05:30:02
About sixty new exhibitors are appearing this year at the Wine Fair. Among them, a few from Alsace, offering everything from beer to cookies, as well as sausage.
Eating and drinking local: although the Alsace Wine Fair is not renowned as a culinary hotspot, it does offer a wide variety of products. Here are five new ones.
Elsass Baba, the rum baba (or not)
Continuing the history (or legend?) of the baba (not yet with rum) invented at the beginning of the 18th century by Nicolas Stohrer, a young pastry chef from Wissembourg in the service of King Stanislas Leszczynski, the deposed king of Poland, Elsass Baba offers a whole range of babas in jars, with cinnamon (non-alcoholic), rum of course, but also with coffee liqueur, mirabelle, quetsche, or pear with a maximum alcohol content of 8%, specifies Victor Bernard, the manager.
These artisanal babas are made in Ittenheim, in the Bas-Rhin.
Hall 2
Cookies made in Rixheim
Creamy Cookie, a small business from Rixheim, near Mulhouse, wants to introduce its cookies to Colmar. These small cakes aim to be crispy on the outside and creamy on the inside and are made in Rixheim at Alexandrine’s lab, a graphic designer by profession who changed careers to pursue her passion for pastry.
The cookies come in about ten varieties, chocolate, peanut butter, hazelnut, pistachio, etc.
Hall 2
Deer and wild boar sausage
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It is a specific food niche that Le Chaperon rouge, a young company from Mulbach-sur-Munster, created in November 2023, has ventured into: charcuterie based on game. At their stand, wild boar chorizo shares the space with stag salami and roe deer sausages. There are also cheeses and products from farms in the Munster valley.
Hall 2
Four artisanal microbreweries
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They have settled in a space previously occupied by a single exhibitor, the beer giant. Heineken moved this year to the outdoor space of the fair, leaving the field open for four small brewers: Les Intenables, a brewery from Rosheim already present at the FAV, joined by three new partners: the Strasbourg brewery Bendorf, the brewery of Saint-Pierre (from the eponymous village), and the grillen brewery of Colmar. “A brewery originating from Colmar in Colmar makes sense” smiles co-manager Thibault Lithard, emphasizing its 7 draft beers, “unfiltered and unpasteurized.”
Hall 2, to be consumed in moderation
Biergarten and tarte flambée
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In a previously unoccupied area a little off to the side, in the agricultural space, the biergarten Chez Perle has set up for the first time. Under a beautiful wooden structure, they serve tarte flambée and 8 artisanal beers from the Strasbourg brewery Perle, a partnership between the brewery and the famous bar in Strasbourg le Trolley-bus.
It should be noted that tarte flambée also makes its appearance on the other side of the fair, in the outdoor area, with a stand from the Adam brothers of Wahlenheim (Bas-Rhin).
Agricultural space and outdoor area
This year’s Wine Fair in Alsace showcases a delightful mix of local exhibitors and culinary trends, indicating a promising future for gastronomic events. With over sixty new exhibitors, the focus on regional specialties is likely to inspire similar festivals in the future.
Emphasis on Local Artistry
Products like the artisanal Elsass Baba highlight a powerful trend towards reviving traditional recipes, as seen with their innovative takes on the classic baba dessert. Expect an increasing number of local artisans to join the scene, offering unique spins on regional heritage foods.
Craft Confectionery Rising
As exemplified by Creamy Cookie, local cookie makers are taking center stage with a focus on quality and diverse flavors. The growing interest in artisanal sweets points to a future where small-scale production dominates over mass-produced goods, appealing to consumers seeking authenticity.
Exploration of Game Meats
Emerging companies like Le Chaperon rouge are embracing niche markets by introducing game meats into the gourmet sphere. This trend not only promotes sustainability by using local resources but also caters to adventurous eaters looking for unique flavors in traditional charcuterie.
Microbreweries Taking The Lead
The shift from big-brand breweries, as seen with the introduction of multiple craft breweries, shows a clear trend towards localized, small-batch brewing. Consumers are increasingly looking for unique, unfiltered beers that reflect their region’s character, suggesting more craft collaborations and innovations on the horizon.
Interactive Dining Experiences
With innovations like the Biergarten Chez Perle offering not just food but a cultural experience, the future of dining will likely lean towards spaces that encourage social interaction and community engagement. Pairing local food with artisan drinks in inviting environments will become a fixture at food fairs and beyond.