A gourmet connoisseur such as you will be parachuted into Barr, near Obernai, to explore some of the region’s culinary delicacies.

And because you’re in Alsace, let not spare the clichés: it’s sauerkraut all round! Don’t laugh, they take it very seriously round here. Christian Boulard, chef at the Château d’Andlau restaurant, prepares the most famous example if this dish: Krautergersheim sauerkraut. As for wine, hold onto your glasses, because the 'Coeur d’Alsace' region contains seven renowned AOC Alsace communale denominations, including 'Klevener de Heiligenstein' made from savagnin rose, a grape variety that is only grown in the area, and nine AOC Alsace Grands Crus. The next day pay a visit to Gertwiller, a village famous for its pain d’épices (gingerbread). This other local speciality will add a touch of Alsace to your next stews.