[ 松露阿尔萨斯风味烤饼, 第戎风味茄子挞, 酱油麹蓝纹渍牛肉干 ]
[ Truffle Tarte Flambée, Dijon Eggplant Tart, Shoyu Koji cured Beef Jerky ]
[ Truffle Tarte Flambée, Dijon Eggplant Tart, Shoyu Koji cured Beef Jerky ]
在法国东部的孚日山脉脚下，阿尔萨斯的冬日不只是滑雪与徒步者的静谧天堂，更是一处被温暖烟火气包裹的味觉故乡。
从雪道归来，倚坐炉火旁，最踏实的陪伴莫过于一块阿尔萨斯风味烤饼。不同于传统做法，我们将饼底改为缓慢发酵的披萨面团，经高温烘烤后，散发出酵母微醺般的麦香。上层铺着优质培根、融化的芝士与一抹肉豆蔻的温辛，顶端几片黑松露在热气中舒展，释放出深邃而抚慰人心的香气。
这里的人们懂得珍藏季节——秋日丰收的蔬菜被制成风味酱，封存于陶罐中，待到冬日再缓缓开启。而风干的牛肉干，咸香耐嚼，则是茶余饭后令人难以停手的小食。
在这片被雪与森林覆盖的土地上，食物不只是暖身的来源，更是属于冬日的、温柔而绵长的记忆。
Nestled at the foot of the Vosges Mountains in eastern France, the winter in Alsace is not only a tranquil haven for skiers and hikers but also a culinary homeland wrapped in warm, comforting aromas.
Returning from the slopes and settling by the fireplace, there’s no more grounding companion than a slice of tarte flambée, Breaking from tradition, we prepare the base with a slow-fermented pizza dough, which emerges from the high heat of the oven with a gently fragrant, yeast-kissed aroma. Topped with quality bacon, melted cheese, and a touch of warming nutmeg, it is finished with a few slices of black truffle that unfurl their deep, soothing scent in the rising warmth.
Here, people understand how to preserve the seasons—autumn’s harvested vegetables are transformed into flavorful preserves, stored in ceramic jars to be opened slowly throughout the winter. As for the beef jerky, savory and pleasantly chewy, it’s the kind of snack you simply can’t stop reaching for after a meal.
In this land embraced by snow and forests, food is more than just warmth for the body—it is a gentle, lingering memory made for winter.
[ 2025, AVANT ]