A Fall Feast on the Food and Wine of Alsace
Chef Michel Husser
Le Cerf, Marlenheim

Bordered on the east by the Rhine River and on the west by the rugged Vosges Mountains lies Alsace — a true gourmand’s delight. Its remarkably rich soil, long summer days, and brilliant blue skies are ideal for grains (sweet breads), fruit trees (eaux de vie and fruit tarts), and for slowly ripening grapes which produce the delicious Alsatian wines — wines which rival the very best in France. Imagine tasting a perfectly ripe, golden Munster cheese with a fine glass of Gewurztraminer or a slice of poached Alsatian foie gras with a Tokay Pinot Gris. Choucroute, tarte flambée (a thick, creamy onion tart), and matelot à l’alsacienne (a fish stew with Reisling wine sauce) round out the local specialties.

Come savor these flavors with us in Marlenheim at the lovely Hôtel Le Cerf where we will be wined, dined, and introduced to the secrets of classic and contemporary Alsacian cuisine with Michel Husser, a Michelin two-star chef, as our guide. Chef Husser is the fourth generation of Husser chefs to delight his guests with the most exquisite dishes Alsace has to offer. And, he does so with a warmth and exuberance which is extraordinary.

This exciting program includes two hands-on cooking classes with Chef Husser. Also included is a market visit, a grape picking expedition with the Chef, the opportunity to visit the charming town of Strasbourg, and several winery visits with Idégustations.

Trip Itinerary
Late morning rendezvous at the Strasbourg train station.
Arrive at the Hôtel Le Cerf in Marlenheim before lunch.
Lunch at Le Cerf.
Afternoon cooking class.
Introduction to Alsatian wines.
Festive welcome dinner at Le Cerf.
Breakfast at the hotel.
Morning visit with artist M. Spindler, master of marquetry, including a private tour of his studio.
Lunch at Restaurant Le Parc.
Afternoon visit to several of Alsace’s finest wineries including dégustations.
Dinner at Le Cerf.
Breakfast at the hotel.
Morning in Strasbourg, including a tour of the spectacular cathedral and a boat tour of La Petite France.
Market visit in Marlenheim.
Sunday lunch in the garden of Robert Husser, Chef Michel’s father and former two-star chef at Le Cerf.
Afternoon promenade in the forest followed by aperitifs with the chef’s hunting buddies at their beautiful farmhouse.
Dinner with the Husser family at their favorite weinstaub specializing in tarte flambée.
Breakfast at the hotel.
Morning tour of the vineyards of Alsatian wine maker Mosbach, with an opportunity to assist in the vendage.
Aperitifs among the vines.
Lunch with the vintners in their cave.
Afternoon cooking class.
Gala farewell dinner at Le Cerf.
Breakfast at the hotel.
Depart for the Strasbourg train station after breakfast.

Accommodations & Cost
Accommodations: All hotel bedrooms include a private bathroom and direct dial phone service.
Included in the cost: Four nights accommodations; all ground transportation; all meals including aperitifs and carefully selected regional wines; all cooking classes; and all sightseeing and private visits as described above. Limited to ten class participants.
Not Included in Cost: Airfare; train to and from Strasbourg; alcoholic beverages except as specified in the program.
Cost: $3,390.00 per person, single supplement $400.00. Important note: substantial changes in the value of the dollar may require changes in the price of the tour.
Deposit: $1,000.00 per person.

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