If there’s one thing that the region of Alsace is known for, it is the flammekueche. Also known as the tarte flambée, the dish resembles a rectangular pizza, composed of an extremely thin crust and is topped with a variety of ingredients (spoilers ahead!). And to most people, that's exactly what it is. But to chef-owner Gabriel Kreuther of his eponymous Two Star restaurant, tarte flambée is more than just a pizza-like dish—it's an essential part of his childhood.
“It was a dish eaten at the end of the week when my family came together,” Kreuther says. “This was a time of sharing around the table with loved ones [and] I hope to thank our customers and celebrate this special time with them by sharing one of my favorite Alsatian dishes.”
Luckily, Kreuther's childhood memories have yielded success in the form of Two MICHELIN Stars amongst countless accolades and a VIP roster of regulars. The secret sauce behind the chef's continued triumphs? Looking to the past but innovating for the future, much like his Black Summer Truffle & Applewood Smoked Bacon Tarte Flambée. “The dish's integrity lies in the natural flavors, which speak for themselves and leave a lasting impression on those who taste it,” adds Kreuther.
Topped with bacon, forage blanc cheese, onions, and of course black truffle, the dish evokes memories of Kreuther's childhood while keeping ingredients deceivingly simple. Bite into the tarte and a flavor explosion like no other occurs. “I explored the best flavor combinations for the truffle, and the mouthwatering blend of onions, smoked bacon, and black truffle naturally emerged as a perfect fit.” When initial feedback came back with glowing reviews, Kreuther knew he had found the perfect combination.
However, achieving perfection on the plate is a process. "It's important to strike a balance," says Kreuther who works his dough, but not overly so to create the ideal base. "It needs to support the weight of the toppings while still achieving a crispy and golden crust." For the cheese, it's about seasoning—"salt, pepper, and nutmeg"—and texture "not too wet." The smoky bacon and onion come after punctuating with punch. The final touches? "Grate the truffle on a microplane, sprinkle chopped chives and add a drizzle of olive oil. Cut and savor the tart while it's hot," says Kreuther.
And while there's no wrong way to eat a tarte, there is most decidedly a correct one. Served with a chilled glass of Albert Boxler Pinot Blanc 2015 further amplifying Kreuther’s childhood dish and providing a true taste of Alsatian cuisine. “It’s an elegant, well-balanced, and dry Alsatian wine, the dryness serves as the perfect complement to the rich flavors of the truffle and the smokiness of the bacon,” describes Kreuther.
Those in the know can request black truffle on Kreuther's Applewood Smoked Bacon Tarte Flambée (with onion and crème fraîche) or Hen of the Woods mushroom Tarte Flambée (with comté cheese and nutmeg), which are available in the bar and lounge areas. The perfect bite for making one's own memories.
Hero image: Courtesy of Gabriel Kreuther
All photos courtesy of Gabriel Kreuther
