Oie

Adress :

6768 Alsace

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Description

Goose is cooked in many ways - Roasted for St. Martins' Day (11th November) with cabbage and sweet chestnuts (als. Martinsgans) - Stuffed neck of goose served either hot or cold - Soup made from goose giblets and vegetables prepared in winter when the fat geese are butchered.

Informations complémentaires

Type de plat

Main dish

Type de fiche gastronomique

Produit, plat

Type de produits

Foie gras and goose

Products linked with seasonal traditions

LOCALISATION