The wine route on the other side the mountains in Alsace is always picturesque. Even in last week’s cold dampness, the rows of black stumps criss-crossing the slopes formed stark but attractive patterns broken by drifts of pale smoke from bonfires of pruned twigs. The February austerity held the promise of summer’s pale grape globes and autumn’s golden leaves. And not a tourist in sight!
We were making our way to a restaurant in the mediaeval walled village of Riquewihr. One of the many prosperous wine producing villages. We walked down its cobbled main street, looking for the evocatively named street of the seigneurial stables and the Grappe d’Or. Many restaurants are closed in February; this one was re-opening that lunch-time. We felt as if we’d intruded on a family setting. The chef’s baby was temporarily propped up on the bar; kitchen-hands were getting changed in the toilets; and the waitress had no record of our booking. However, there were plenty of tables free, and we were soon celebrating Roger’s birthday with Cremant d’Alsace (the Alsace sparkling wine) and perusing the menu.
The traditional Alsace food is hearty, doubtless to nourish the gnarled vineyard labourers. Platters heaped with cabbage and sausage, mounds of potatoes and salted pork. It’s curious that there are also many Michelin-starred restaurants in Alsace serving dainty portions of tastefully arranged food. However the Grappe d’Or was definitely a traditional restaurant (décor old beams, red tablecloths and vinicultural implements) and John chose choucroute for his main course (he said he always to have it once a year). Continue reading