Thank you for you interest in the Alsace region and L’Ecole Garde Manger de Alsace. If you are a dedicated student of Gastronomy or just an aspiring home chef, we at L’Ecole Garde Manger de Alsace have a Garde Manger immersion program just for you. Although Alsace did not invent the art of food preservation we perfected it. Our program offers you an opportunity to experience an art within cookery that is quickly being forgotten. Many chefs worldwide respect and utilize products that originate in Alsace. Now you can visit and experience them first hand.
We at the school invite students to attend an exploratory visit to the Alsace region and experience what can be learned at the L'Ecole Garde Manger de Alsace. Being a cold region with long harsh winters the art of putting food by has risen to an art form. We offer learning experiences in the art of the cold kitchen including the age old techniques of charcuterie. Students will be provided a working externship and will explore sausage making, Curing, brining, smoking and pickling. Visiting students will be able to taste authentic preparations from the place where they began. The fermentation process will also be explored with field trips to local breweries. If students wish to specialize in the old world art form of Garde Manger after their visit is over they may be invited to formally attend this master level school. This is an experience for Culinary Arts students from across the world to experience the birth place of Garde Manger.
Garde Manger and Charcuterie is the art of preserving meats and vegetables for later use. The Chef de Garde Manger is an important part of any great kitchen. The job of this Chef de’partie is to take all leftover and byproduct meats and turn them into tasty morsels. They are also responsible for pickling vegetables and salting fish. Pate’, terrines and cheeses also fall into the realm of the cold kitchen.
Alsace is an ancient home of gastronomy, the study of food and food preparation. The Gaul’s were considered successful hog domesticators and became experts at preserving ham and bacon. Their products were sent regularly to Rome and traded for salt to make more. Ham and bacon from Alsace were regular fare at grand Roman banquets., While you are here you can experience such culinary delights as Alsace foie gras, or goose liver. Foie gras, pronounced “fwa gwa” is fattened goose liver popularized in Strasbourg by an army cook in the late 18th century. It is served thinly sliced, pan tossed or cold, with a little salad or grapes and Reinette apples. Accompanied by a light acidic white wine it is a pairing from heaven. Foie gras is also the main ingredient in Pate de Foie Gras a favorite of Louis XIV “The Sun King”
As part of your visit we will arrange for you to complete a stage’ a one of Alsace’s star holding restaurants. Aside from being one of the smallest providences Alsace boasts the most star holding restaurants. You will also experience the skill and training required to make a vast assortment of cold cooked meats and pork by-products. Among them are pâtés and terrines, galantine, ham and a range of sausages, small or large, which may be flavored with cabbage, cheese, spices or herbs. The most famous is Strasbourg sausage, also known as knack, you may even discover its secret recipe.
Learning about the food of Alsace will enhance you culinary career to the next level. While on your visit you may experience many classical dishes that are the roots of many great modern dishes made worldwide. Cabbage is king in the cold climate of Alsace region and the local favorite served in every inn is Choucroute or sauerkraut. Choucruote is served with local sausages, potatoes, meat and even fish. Alsatian Riesling is the perfect accompaniment as the dry sweetness of the wine compliments the terrior of the cabbage nicely. A local favorite dish is grand Choucroute Royale that is made with up to 20 ingredients and is flavored by black peppercorns, juniper berries and other mixed spices. In today’s world we take spices like this for granted but you will gain a new appreciation for the origins of food like this, as the spices of those days traveled vast distances from the far east and Africa to get to Alsace. Other local favorites include Flammekuche a flambee tart with cream, onion and bacon and Backeoffe is a casserole made from potatoes and different meats and marinated in wine. You will not only get the opportunity to taste these culinary delights you will participate in their production along side generations of Alsatian cooks.
In your off time you can experience a foodie heaven with desserts that range from healthy fruit tarts, rhubarb, cherries, plums or apple, to cheese cake with raisins and lemon or tangy soufflés with Kirsch liqueur. One dessert not to miss is Kugelhopf. Sprinkled with flaked almonds and baked in a fluted ring mold this light traditional brioche will send you to heaven.
Aside from experiencing first hand one of the best old world culinary centers. You can enjoy some great outdoor activities that will help you understand the connection that the food and people of Alsace have to the land. The mountain streams a packed with natural trout and many nuts and berries grow wild here.
One last product of Alsace region is soft Munster cheese, The cheese was invented in the town of Munster by Benedictine monks. The cheese has a strong aroma and taste and is a great addition to a cheese offering after a large meal and before dessert. Made from non-pasteurized cow’s milk This cheese has been granted the quality AOC label. Munster is great served with the spicy and fruity Gewurztraminer.
I sincerely hope that if you are an aspiring chef or a seasoned veteran you will consider coming to our little corner of the world and experiencing a world of flavor and culinary education. Time in the heart of old world food preparation will enhance your career and you food knowledge greatly. Thanks again for your interest in L’Ecole Garde Manger de Alsace. If you have any more questions or want to book a culinary adventure do not hesitate to give me a call at the above number.
Regards,
Chef Jeff Zahniser CEC, CCE
L’Ecole Garde Manger de Alsace
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