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This is that promises us a difficult future5 closer to the otherwise impressive levels of its competitorsBarnes Noble... According to the new indictmentSo the success of his entrepreneurial projectThe account is not the prices are too lowTherefore we understand that Parliament has limited strictly as qualified investorBanks are aware of any share says an expertFor each new quarter he won a raise of 1Fear of new social plansIt is a big questionThis group is now seen as a global playerThe tarte is the prototype of the simple and delicious, peasant snack became a star far beyond its borders, not to compete with Italian pizza. Devised probably by chance by a farmer down-rhinoise preparing the bread for the needs of his household, and seeking to feed at least cost family and employees of the farm - avoiding wastage-, the tarte quickly ignited the Alsace. A flammekueche, cooked before bread when the furnace was at its highest temperature, embers being pushed on the sides of the oven, took place midday meal for all the farm staff sitting around the House master. It was cut into pieces that each finger, folded or rolled before eating.
A pie served until more hunger. A kind of pizza to the mode of Alsace very rustic in its infancy and the recipe varied from one village to another. Minor variations focused on the form, the cheese-cream mixture and seasoning. It was once mainly salt, the only known sweet version was made from apples. The pie outbreak, the correct name is "flame pie", if translated correctly flammekueche ("cooked between the flames"), in its traditional milling, is made of a dough thin and crispy, with a mixture of cream, white cheese, onions, lardons and rapeseed oil. Today, it accommodates all kinds of various products.
The oath of brotherhood
A handful of enlightened amateurs, but very on horseback on the principles, founded in 1979 the brotherhood of the true flammekueche of Alsace. It ensures the maintenance of the flame pie in its simple, natural, authentic form; and devised a rigorous Charter where restaurateurs undertake under oath to serve the flammekueche in respect of the traditions.
Olivier Nasti, iconoclastic leader, is not a member of the brotherhood, which does not prevent it from taking this dish very seriously. As evidenced in his exegesis: "they have not approached me but I am not against, because my approach with flame & Co is consistent with the tradition, without block to modernity." Basically, my flammée is made of classic way to the wood fire. Next, I use my technical know-how of Cook to make it even more demanding. I use the bottom of pie as a base I then lined original products. My pie 1 mm and a half thick and remains crisp and soft even if it is a wet top product.
We love its flammekueche to snails of the Weiss, parsley, farmers Bacon braised in tomato chips, and frogs or beef Chinese way, onions, peppers, mint and sesame oil. Sweet, the "flammée" Strawberry and rhubarb vanilla way crumble is delicious. If in the past, in the countryside, it was customary to drink with the flame pie of the eaude-life of Alsace (schnapps), today a good beer or a light and lively thirst wine are easily the case. Address book
Flame & Co, 4, rue de General de Gaulle, 68240 Kaysersberg. Tel: 03.89.47.16.16.
The edge of the Woods, 25, road Woerth, 67510 Lembach. Tel: 03.88.94.41.33.
Tomb of the Seilly Vigneron, 18, rue General Gouraud, 67210 Obernai. Tel: 03.88.95.53.10.
Hostel of the Weaver, 28, rue de Cernay, 68210 Gommersdorf. Tel: 03.89.07.21.80.
The Rotunda, 22, rue de Mittelhausbergen, 67200 Strasbourg Cronenbourg. Tel: 03.88.27.84.31.
