It's in season: wild garlic in Westhalten in Alsace

As you stroll through the undergrowth in early spring, you can't help but smell it: a faint scent of garlic wafts through the air. It's the season for wild garlic, so appreciated by fine gourmets.
David Hoffer, chef at the Auberge du Cheval Blanc in Westhalten, went to collect some with his team.

For three mornings, they were in the field picking wild garlic leaves, buds and flowers. "It's nice for the brigade to meet in another setting and do something together," said the chief. What does he like about this wild spring plant? “It is easy to find, easy to work with, both raw and cooked. It brings a touch of freshness and its taste is less penetrating than that of cultivated garlic. David Hoffer uses all parts of wild garlic, apart from the bulb of course. Chopped raw leaves can spice up a salad or bring a slightly spicy note to a stuffing. Buds - flower buds - are preserved in vinegar with sugar and herbs. They will enhance a pizza, a charcuterie platter or a fish.
"I use the flowers as a decoration or lightly pan-fried, at the last moment, with asparagus", explains the chef.

David Hoffer passed his vocational baccalaureate at the Storck high school in Guebwiller before working at the Maréchal in Colmar, "especially to improve my pastry skills, but I discovered the different positions there". A few years ago, he joined the kitchens of Cheval Blanc in Westhalten.
First as a pastry chef, but increasingly involved in other positions, depending on the needs of the small team.
Gilbert Koehler, talented and generous chef of this beautiful family establishment which has existed since the 18th century, introduced him little by little to its secrets in order to be able to entrust him with the smooth running of the kitchen. And to retire. “Make way for young people! But I'm always there when needed. And to lend a hand like peeling asparagus, he laughs.

The succession in the kitchen was therefore made quite naturally. David, while keeping the style of the house, brings his own brand gently, especially in the presentation of vegetables. And to add: “I somewhat refine the traditional dishes but I keep Gilbert Koehler's sauces, they are too good! David
also knows he can count on his team in the kitchen, in particular Sébastien, his second in command, Julia in charge of pastry, and the trainees who come from all over the world.
Currently, the restaurant menu obviously gives pride of place to asparagus. With a touch of wild garlic.

Wild garlic ravioli recipe

David Hoffer, chef at Auberge du Cheval Blanc/Restaurant Koehler, Westhalten, shares this delicious recipe with us.

Ingredients for 10 people:
Wild garlic pesto: 150 g wild garlic, 50 g olive oil. Mix everything finely and pass through a sieve.
Ravioli dough:
5 g salt, 250 g flour, 5 to 6 egg yolks, 50 g wild garlic pesto. Mix flour and salt. Add the egg yolks, mix well, add the wild garlic pesto at the last moment. Leave the dough to rest for 12 hours.
Wild garlic stuffing:
400 g new potatoes, 50 g butter, 4 egg whites, 100 g wild garlic pesto. Purée the potatoes, add the butter and then the egg whites. Finish with wild garlic pesto and season.
Make ravioli:
Roll out the dough to 1.5 cm. Stuff then cover with pastry. Cut and cook in salted boiling water for 6 minutes.
Emulsified stock:
200 g unsalted butter, 200 g vegetable stock, 50 g wild garlic pesto. Mix everything, bring to a boil. Leave to cool, mix at 80°C.
Decoration:
wild garlic leaves, wild garlic flowers

INFO

Auberge du Cheval Blanc/Restaurant Koehler
20, rue de Rouffach 68 250 Westhalten.
Open Wednesday to Sunday.
Phone. 03 89 47 01 16