Flavourfull, fresh, without any fuss, well-presented, in a natural environment, at the end of a cul-de-sac, at the heart of the old-town (lunch and evening from thursday to saturday, terrasse on summer, music on saturday nights and some evenings with a particular theme and also tea-room in the afternoon). The organic  restaurant   which was  lacking in Colmar.
Adress: 24 rue des Marchands tél 0389242964

Since 2007 at  Sélestat, next to the magnificient Church Ste Foy,  on the way towards the humanist library,  this restaurant proposes organic and vegetarian dishes, also to take-away (for your dinner in the garden at Katzenthal), and a caterer possibility, flavourfull and creative. Plenty of gustatory discoveries to be made...

Have a break during your Colmar visit and sit down in this nice alternative café. Newspapers, books, talks with the neighbours, another way to discover a region. Also organic food, also vegetarian and local. Cultural programm all year at Libellule rue de la Grenouillère.

. Programme des animations

A farm placed on the higher slopes of Lapoutroie, a herd of pigs living in the open-air, goats  feeding on all the biodiversity of the moutains from the Vosges, a cheese shop proposing wonderfull organic products, and organic lamb meat. It's at Embetschés !  You are on holiday in Alsace and are looking to do a ride, the horse riding from the farm welcomes you all along the year, but please make an appointment. And a a nice fresh goat cheese with a glass of riesling... it's so delicious!

Baker in Orbey (Tanach aera next to Orbey) in the Kaysersberg valley, for more than 17 years, Luc Reuller and his team make different kind of organic leavened bread using a biodynamic flour. They are cooked in wood  fire. The bakery is open on monday, wednesday and friday from 4pm to 7:30 pm. Turlupain is also present in the market, especially in Turckheim on friday and in Colmar St Joseph on saturday, and in organic shops. Enjoy it !

You may offer some Klur wines for Christmas for sure ! but try combinations like sylvaner, muscat and gewurztraminer with flower chutneys, wild plant vinager... Gérard Verret proposes a lot of mysterios but very tasty preparations and you may order online here boutique de Gérard Verret . 2010 he will organise some workshops at the wine estate and tell you many secrets about cooking these ingredients...have a look at the date and book now.

Claude Ribeiro,  the president of Slow Food in the Bas Rhin, gives us her good tipps, have a look  on her website  for recipes, good adresses for restaurants in Strasbourg and elsewhere, links to greedy website...

Endly a new guide for organic wine at the Sang de la Terre edition ! Evelyne Malnic, Georges Lepré, Antoine Pétrus sign this guide, give tasting notes at 635 wines from 243 french wine estate and  insist on the organic wine history, the soils and the terroir taste, and also the vinification.
The guide gives also good adress where to find organic wines (wine-fair, wine cellar, wine shops) and the text of many vinification charter.  A real guide for the wine lover who is looking for the authenticity and the quality! 

Finally, a convivium in the region!!! The SCHNAECKELE (Alsacian word for small snail). Associated with Slow Food that supports the right to pleasure, at the table and in everyday activities, it was created as a response to the invasion by fast-food chains and the "rushed" lifestyle. Slow Food studies, protects and encourages agricultural and oeno-gastronomique traditions from every corner of the planet, in order to spread the pleasure of today to future generations, re-educate the sleeping senses, and teach to taste and appreciate. Something we all love!!

Le Schnaeckele is amall and brave snail that, at it's own rhythm strives to realise it's projects:
~ culinary workshops to rediscover forgotten savoir-faires;
~ farm visites, to reinforce the link with the origins of the authenticity of the dish, far from the pollution of industry and rushed lifestyles
~ diners that are 100% pleasure, to take the time to bite into life

Details of the program to be available in the near future

La Cuisine de 15
Have you ever wanted to try a cooking class that's different?  Well, that's exactly what you get to do with Anny Zipmayer who proposes menus according to the season made from fresh ingredients bought at the market place.  You eat whatever is ready first, even if it's the dessert!

Cardamome
Here, each seance follows a different theme and can even be directed towards kids, who actually get a chance to work with their hands.  The convivial atmosphere encourages disussion amongst the participants.  Children's workshop, Wednesday afternoons, adults workshops, other weekdays.

Currently Alsace is home to more than 103 organic vineyards which is about 2,2% of the total wine production, covering 1083 hectares (which is 7% of the vineyard surface in Alsace). Organic vineyards represent 34% of organic producers in Alsace. The organic secteur has experienced strong growth in the past few years and has seen many local initiatives (participation in the Orwine project, brainstorming about energy use reduction on the properties, creation of companies for innovative action, experimentation at vineyards and sharing of results for collaboration of effective practices).
Organic agriculture emerged in Europe at the beginning of the last century under the influence of a number of threads of philosophical reasoning linked to agriculture.  The hope was to preserve the natural fertility of the soil, privilege the independence of agricultural exploitations, establish direct links between producers and consumers by providing quality produce while respecting the environment. Organic agriculture developed in France starting in the 1950s under the influence and impulse of producers who wanted to encourage and promote alternative agriculture that was based on social, ecological, economical, and ethical principles.

The legal definition of organic agriculture is agricultural production that does not use synthetic chemical products.  The agricultural definition is more comprehensive: « Agriculture based on the rational management of the living layer of the soil, while respecting biological cycles and the environment, permitting high quality, balanced, more independent, economical, and non-polluting production ». Organic agriculture pursues ecological, social, and economical objectives: the respect of natural ecosystems (balance between plants and soil, adapted species, and preservation of biodiversity, for example), the search for coherent economic development (balances between inputs and the creation of employment, cutting out the "middle-man", and ressource management for example), and finally the search for new cooperation (by privileging cooperation over competition).

For the consumer: organic agriculture is the guarantee of clean produce that limits as much as possible synthetic chemical residues in plants as well as various additives that are used in the transformation of produce.  Organic agriculture has as one of its main goals the eradication of GMOs in order to reduce the risk of genetic pollution and/or inbalance caused by the presence of GMOs.  By methodically applying the principal of precaution, organic agriculture forbids the use of conventional products that may pose a risk.  This is why only organic agriculture can offer consummers maximum genetic security.  Furthermore, organic agriculture allows producers to appropriate sales and become more economically independant.

Organics : Are we merely dreaming? Far from being a return to the past, organic agriculture finds itself at the crossroads of agricultural innovation and modernity.  Research is developping.  Specifically research to classify species (plant and animal) that are best adapted to organic modes of production, to ameliorate the cycles of rotations, to control weeds, and to bring in alternative products in the fight against anti-parasitism have seen many initiatives.  As well, the amelioration of knowledge of soils, of their fertility, and more generally their lifecycle are a part of organic agricultural research.  Agrobiologists develop innovative practices in the areas of fertilization (organic fertilizers, composts, etc), weeding (fake seeds), and association and rotation of compatable species. The battle against prasites turns toward biological control for solutions.

These habits, always being refined and improved, are for producers who are looking to re-evaluate their approach and revisit their savoir-faire.  Finally, they permit the producer to preserve their autonomy against large agro-industrial companies.

To find out more: l'OPABA, a professional organisation of organic farmers in Alsace, the FNIVAB, la fédération nationale interprofessionnelle des vins de l'agriculture biologique, l'Agence Bio, and the agence française pour la promotion et le développement de l'agriculture biologique

We recommand visiting the following places:

Brasserie d'Uberach for three organic beers: one brown, one blond and one blond with honey. Mark "Brasserie d'Uberach"- Monday to friday 8:30am-12am and 01pm - 6:30pm.  Adress: 30 Grand Rue in UBERACH (67350)- Tél +33 (0) 3 88 07 07 77 - email: brasserie-uberach.com - www.brasserie-uberach.com     

Hélène MATHERN herself picks the plants and berries found in her syrups, liqueurs, herb teas and spices. By appointment . Tel +33 (0)3 89 74 33 88-  Adress:183, Hilsen in LINTHAL (68610) - www.liqueurs-alsaciennes.com  

At the Jardin de Gaïa, everything is organic: the teas (black, green, white...), the herbteas, the flowers, the flavours and also the packaging! 70% of the production comes from fair trade. Monday to saturday 10am - 12am and 1pm to 6pm. Adress: ZA, 6, rue de l'église à WITTISHEIM (67820).      Tél +33 (0)3 88 85 88 30 - http://www.jardinsdegaia.com