Bouchée à la reine (1930)

Exponent of the fourth generation in a family of restaurateurs, Michel Husser has managed to renovate Alsatian cuisine with intelligence and sensitivity. His love for tradition remains splendidly captured in this succulent bouchée à la reine with sweetbreads, poultry and quenelles prepared according to the recipe of his great-grandfather, Paul Wagner. The ensemble is accompanied by a generous side of magnificent spaetzles, a traditional pasta of the region. A hypercaloric and liberating dish.