"It was love at first bite! "

In the Alsace region, spring and Easter is a special event. In addition to the numerous events, culinary plays a special role at Eduard Schuster. 

Mr. Schuster, good food is usually a big deal at Easter. What do you serve at Easter on the edge of Alsace?

Eduard Schuster: "As neighbors of Alsace, we are of course particularly known for one dish. And we even have it at Easter: Tarte flambée." 

Why exactly is this your favorite dish at Easter?

Eduard Schuster: " Tarte flambée simply always fits! I could eat it three times a day: morning, noon and night, every day of the week. It's super easy and quick to prepare, insanely delicious, and goes perfectly with Baden white wine."

What makes it typical for your region?

Eduard Schuster: "It is simply part of a relaxed end to a sunny day in the Baden region: You sit down in a street with a beautiful view over the great vineyards, enjoy a tarte flambée and a glass of white wine and admire the beautiful sunset on the horizon. "

When did you first eat your favorite Easter dish?

Eduard Schuster: "In the summer of 2013, when we moved to this beautiful area, I was able to enjoy the first tarte flambée at a village festival. Handmade and baked in a stone oven. Simply fantastic and love at first bite."  

Which ingredients are transported by karldischinger within the EFN?

Eduard Schuster: "In fact, karldischinger transports almost all the ingredients: ham, sour cream, cottage cheese, flour, tarte bases and also whole, ready-made tarte flambées." 

How do you celebrate Easter? What are the special traditions in your region?

Eduard Schuster: "Here in the area, there are very special customs at Easter, such as the Easter fountain or the custom of the 'Easter sponges' - here, a type of tree mushroom is lit and children run with it from house to house. But we celebrate Easter in a very classic way with colored eggs and, if possible, a huge Easter fire."

Do you have a fun Easter experience to share?

Eduard Schuster: "My daughters were looking for Easter eggs in the garden, as they do every year. While Clara found lots of them, Alessia sees everything else but the eggs ..."

Eduard Schuster's favorite recipe to recreate for your Easter:

Tarte flambée

Ingredients for the dough:
450 g flour
4 tablespoons olive oil
2 egg yolks
2 pinches salt
200 ml lukewarm water 

Ingredients for the topping:
200 g sour cream
250 g low fat curd
some salt and pepper
1-2 onions
150 g bacon cubes
some chives for garnish

Preparation:
For the dough, knead flour with 4 tablespoons of olive oil, the egg yolks, salt and 200ml of lukewarm water until smooth. Brush the dough with 1 tablespoon of olive oil and wrap in plastic wrap. Let rest at room temperature for about 30 minutes. Divide the dough in half and roll out into two thin patties, each of which will fit on a baking sheet. Top as desired and bake in a preheated oven at 250 degrees (convection oven: 230 degrees) for about 10 minutes.

The partners of the European Food Network offer a large range of services. Among other things, through temperature-controlled food logistics, groupage and part loads and value-added services, they ensure that the ingredients for your Easter dish are delivered safely and in time.

Information about the logistics services within the network can be found here ›