Baeckeoffe et tarte alsacienne aux mirabelles

To the great delight of the Benedictine monks of Saint-Joseph de Clairval, Father Nicolas brought back two delicious recipes from Alsace. In a hot oven, in a tightly sealed terrine, the three meats, marinated in Riesling since the day before, slowly develop the perfect tenderness. Father Nicolas, smiling, recounts his past mistakes as a novice cook, corrected by Saint Joseph, then patiently prepares the mirabelle plums for his tart, as one might prepare one's heart for Advent. Monastery Cuisine, November 29, 2018.