Alsace and the joys of "Tarte Flambee"
Tuesday, 7 October 2008 | 
A good mate / customer rang me today re the Hawks Grand Final win, his Cloudy
Bay allocation, and to tell me of his impending trip to Alsace.
Instantly, I knew what I wanted for dinner: platter of local cold meats, charcuterie, salads and Munster cheese, BUT the king choice of all would be "tarte flambée" which I suppose could be described as an Alsace pizza but without tomato (thin pastry, topped with bacon, onions, cream cheese, "flamed" in a brick oven, sliced and eaten with the fingers - though forks are usually provided - they keep serving until told to stop) and a bottle of Albert Mann Riesling ..
Or maybe an Schlumberger Pinot Gris ……….. Or A Diess Mamberg ……… Ah it's a tough life !!
Instantly, I knew what I wanted for dinner: platter of local cold meats, charcuterie, salads and Munster cheese, BUT the king choice of all would be "tarte flambée" which I suppose could be described as an Alsace pizza but without tomato (thin pastry, topped with bacon, onions, cream cheese, "flamed" in a brick oven, sliced and eaten with the fingers - though forks are usually provided - they keep serving until told to stop) and a bottle of Albert Mann Riesling ..
Or maybe an Schlumberger Pinot Gris ……….. Or A Diess Mamberg ……… Ah it's a tough life !!