Alsatian Spring Picnic

Four make-ahead dishes from chef Gabriel Kreuther

Alsatian Spring Picnic
Gabriel Kreuther's recipes take inspiration from his childhood on a French farm and training at a country inn; his cookbook offers recipes that are approachable for home cooks as well as those more experienced in the kitchen. (Evan Sung)
From the May 31, 2022, issue

In both his eponymous Manhattan fine dining restaurant and his recent cookbook, Gabriel Kreuther: The Spirit of Alsace, the chef brings together past and present, Europe and the United States. Just as he grew up on a farm in Alsace and now cooks at the top level in New York, a meal at his Wine Spectator Restaurant Award winner might begin with a supremely homey tarte flambée and progress to a modern delicate sturgeon tart served under a wineglass filled with smoke. For this story, Kreuther offers four dishes from his childhood, suited for spring entertaining by home cooks, plus recommended wine matches from his head sommelier and Wine Spectator.

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