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Contributors

CLAUDIA MARSCHAL, DOCUMENTARY FILMAKER

Claudia Marschal

Born in Saint-Louis (Haut-Rhin) in March 1981

Lives between Paris, Strasbourg, Istanbul and New

York, Documentary filmmaker and translator,

started working for ARTE TV in 2004

BENOIT MEISTER, VICE-PRESIDENT

Born in Colmar (Haut-Rhin)! !

!

.

Arrived in New York in October 2005.
Member since 2005, Vice-President since 2007.
Ph.D, Senior Computer Science Engineer at Reservoir Labs, Inc.

FLORENCE KOEPPEL, WEBMASTER

Born in Lyon (Rhone)
Arrived in New York in July 2004
Member since 2006, webmaster since 2007.
Ph.D, postdoctoral Researcher in Biology in Rockfeller University

2

Union Alsacienne

Founded in February 19, 1871

Incorporated December 4, 1935 in New York State

President and Newsletter editor: C. Zwingelstein

1st Vice-President and Treasurer: Richard Emmich

2nd Vice-president: Benoit Meister

Executive Secretary: Veronique Graham

Finance Committee: A. Baumann, R. Granel,

C. Backenstass

Voting Committee: C. Rolling, J.P Halbwachs

Address:

16 Forest Street, apt. 402

Montclair, NJ 07042

www.alsace-newyork.com

This e-mail address is being protected from spambots. You need JavaScript enabled to view it

News from Alsace

Haut-Koenigsbourg: 2008 The Centennial of

the Reconstruction

The château du Haut-Koenigsbourg is located in
Orschwiller, Alsace in the Vosges Mountains just west of
Sélestat. The castle is nestled in a strategic location on a
high hill (700 meters) overlooking the Alsatian plain; it
was used by successive powers from the middle Ages until
the Thirty Years' War when it was abandoned.
After the Frankfurt Treaties in 1871, the city of Sélestat
(Schlettstadt) made a gift of the ruins of the palace to the

German Kaiser Wilhelm II in 1899. Under

his reign, the castle was restored. The resto-
ration work was carried out from 1900 to
1908 under the supervision of a 34 year old
Architect from Berlin: Bodo Ebhardt and
was officially inaugurated May 13th 1908.
Today it is a major tourist attraction, located
on the Alsace wine route.

Chronological milestones (Text from www.haut-koenigsbourg.fr/en/info)

1147 First records of the Staufenberg castle, built by the Hohenstaufens.
1192 The castle becomes the Koenigsbourg "Royal castle".
1462 Destruction of the Hapsburg castle.
1479 The castle is entrusted to the Tiersteins, who rebuild and extend it. A modern de-
fense system is installed. This is the golden age of the Hohkoenigsbourg.
1633 Siege, pillage and fire at the castle during the Thirty Years War. The ruins are
abandoned for two hundred years, then classified as a historical monument in 1862.
1865 The castle is acquired by the town of Sélestat.
1899 Sélestat presents the castle ruins to Kaiser Wilhelm II, following the annexation of
the Alsace to Germany in 1871.
1900 -1908 Wilhelm II appoints the architect Bodo Ebhardt to oversee the complete
restoration of the castle. The work is carried out over 8 years.
1919 Haut-Koenigsbourg becomes the property of the French government and is
awarded the status of National Palace.
1993 The castle is entirely classified as a historical monument and fully restored.
2007 Ownership of the Haut-Koenigsbourg castle is transferred to the Bas-Rhin Gen-
eral Council within the context of the 13 August 2004 law relative to local government
management ("libertés et responsabilités locales")

3

Castroville, a small Texan town where stetsons, trucks and fast-foods mingle with

storks, Alsatian boutiques and where the Alsatian dialect is nowadays still spoken.

Learn more page 6

News From Alsace

Eric Woerth, un enfant du pays

Eric Woerth, France Ministre du Budget, des Comptes Publics et de la
Fonction Publique was nominated in April citoyen d'honneur de la
commune de Brunstatt (Haut-Rhin) by Major Francis Flury. Woerth's
grandmother, Marguerite was born in Brunstatt in 1903. His great-
grand father owned a restaurant on Vallons Street. Eric Woerth still
remembers his numerous childhood summer vacations spent in Alsace.

Freedy Koella

, Freedy Koella, an Alsatian guitarist from Mulhouse, has been living

in Los Angeles for 18 years and recently worked on the recording of Carla Bruni Sar-
kozy's new album

comme si de rien

News From Paris

Michel Hoca, AGAL Paris

Beginning of the year, Michel Hoca, President of AGAL Paris since 1985 and member of
the executive committee since 1963, decided to step down. The new President was an ob-
vious choice: Mr. Jean-Yves Grenier, current Vice-president was appointed President.
Michel remains a member of the executive committee, and will stay active within AGAL,
participating in the activities and helping the association in any way he can.
We would like to thank Michel Hoca for his long friendship and support to our associa-
tion: from the bottom of our hearts we wish you good luck for the future.
Congratulations to Jean-Yves and all the best in this new adventure.

4

News From Alsace

Paul Haeberlin

,

the famous Alsatian chef who transformed his fam-

ily's modest restaurant into a world-class affair that won Michelin stars,

died Saturday May 10, 2008 at his home in Illhaeusern, in
Alsace at age 84.
Haeberlin rose to fame at the helm of his L'Auberge de l'Ill with his innovative take on
French classics, such as his hallmark

mousseline de grenouilles

, or frog mousse.

The Guide Michelin, France's bible of gastronomy, bestowed the first star on the res-
taurant in 1952 and a second in 1957. In 1967, the restaurant won its third star -- an
honor it has held for more than 40 years. (Wall Street Journal)

Coffee Klatch : Members News

Francoise Cestac

Congratulations to Francoise Cestac who was nomi-
nated "

Officier dans l'Ordre de la Legion D'Honneur"

at

a ceremony at the French Consulat in New York.

New members:

Amy Bonnerot

Nicolas Zorn

!

!

!

Amy is long-time member David Bonnerot's wife.

Their wedding was featured in 2007 newsletter. They

live in Manhattan.

Nicolas is a chemist at Schering-Plough. He is living

with his wife in Short Hills, NJ.

with his wife

Capucine Bourcart, is a Project Manager at

European-American Business Organization. She is living in Harlem.

5

It is with great sadness that we announce the death of

Georges L. Hern who was living in Palm

Beach Florida. Our thoughts are with the family.

Revlon Runwalk for women in NY

Stade Breton

in the Soccer final

Congratulations to Alexandra Roth who led a team sponsored by
L'Union Alsacienne at the Revlon 5K Breast Cancer walk event
in NY in May.

STADE BRETON vs YONKERS PORTUGUESE: New York State
soccer final cup (Sunday June 8

th

, 2008). For the first time in the history

of NY soccer a French team,

Stade Breton

,

was in the final. Two Alsa-

tians Florian and Thierry participated as members of this team.

Apolline Meadow Blanc-Hiebel

Our youngest member was born April 23rd, 2008
Congratulations to her parents!

"

D'r Kinder s'Griene

"

Lehrt d'r Muetter s'Singe

Mes Cousins d'Amerique

February 5, 2008 - Conference by film director Claudia Marschal

52' documentary film work in progress- Directed by Claudia Marschal

Synopsis

A young Alsatian filmmaker decides to travel to Castroville, an Alsatian village located in
the heart of Texas. She observes the landscape, meets the inhabitants and portrays a
unique town where two cultures once met.

My America by Claudia Marschal

When I hear the word "America", I immediately think of the numerous immigrants en-
tering the continent through the portal of Ellis Island. My mind drifts from Emma Laza-
rus' sonnet on the statue of Liberty to The Immigrant directed by Charlie Chaplin, with-
out forgetting the works of the photographer Lewis W. Hine, these representations seem
to be quite common. Apart from being a
continent, America was a dream and the
path of hope it represented has always
fascinated me. Like many European chil-
dren, I grew up with America. From one
movie to another, from one book to an-
other, from one song to another, America
seemed to be everywhere. It became my
dream of "Elsewhere". Thus, as a child, I
was always very eager to hear about the
European emigrants that had headed to America in search of a better life. There was the
story about my American uncle, a baker that had left France to make a fortune in New
York. There was also the one about my "cousin Jeannie from America" as we would
call her, although most of the Alsatians preferred to call her "Ginette". Then there was the
story of the Heinz family, which we had actually lost sight of, and of course the incredi-
ble story of Castroville. All in all, I just didn't need any Davy Crockett, Humphrey Bo-
gart or another John Wayne! I had my own "American stars"...
I guess there then comes a time when
you want to know what it all looks like
for real. What does all this I've read
about, believed, heard and dreamt of
really look like? What is "my America"
really made up of?
The surprise, as we all know, is that it
never resembles what we have read,
heard or believed...

Claudia Marschal, April 2008
Email:

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Tel.: 00 33 (0)6 85 82 73 90

6

I would like to thank all those of you who
were able to attend to my conference on the
5th of February in the offices of the OIF in
New York and also thank those who gener-
ously supported my project. Your help is still
needed and more than welcome and I would
like to remind you that your donations can
still be sent to my aunt Jean Alfano at the
following address:
75-28 199th Street
Fresh Meadows, NY

Spring Luncheon

May 4th 2008 at db Bistro Modern in Manhattan

In early May, more than 50 members met at db Bistro Modern in mid-town Manhattan .
A delicious and very sophisticated three-course meal was prepared by chef Oliver Muller
and his team. We had a great time and we all look forward for another event at db Bistro
in the future. See page 8: an article about Chef Olivier Muller.

7

News From Colmar, Malaisia

Benoit Meister
from an article in the "Dernieres Nouvelles d'Alsace"

http://seemalaysia.eu/FR/Colmar/index.html

Enthralled with the Alsatian-style houses he found in Colmar during
his visit to France 15 years ago Prime Minister Mahatir of Malaysia decided to build a
village in that "polychromatic" style in the hills and jungles of Kuala Lumpur. Named
after the powerful group that financed the site, Beryaha Hills was built by a French ar-
chitect and includes 248 furnished rooms and restaurants (including a French restau-
rant).
Alsatian and French music (some of it provided by Hochfelden Mayor Gerard Ober) are
played pervasively, and one of the restaurants tried to sell Flammakuecha. Being a Mus-
lim (and bacon-free) region that is some 7'000 miles away from its birthplace, it was im-

possible to reproduce real Flammakuecha and they ended up selling pizza instead...

The "Malaysian Colmar", whose yearly maintenance cost is about $60'000 a year, is almost exclusively visited by
Asians: the presence of Alsatians up there would be nothing but... exotic.

Honorary Presidents:
Sonia Schmitt (1988-1994),
Robert Schmitt (1984-1988)
Christian Rolling (1994-2006)

Chef Olivier Muller

(excerpt from db bistro web site)

"

Olivier Muller has a talent for elevating humble foods to the level of

succulent dishes" explains Daniel Boulud. "He combines traditional
flavors with modern twists and occasionally lets the flavors of his native
Alsace shine through." Just savor a forkful of Muller's tender frogs' legs
on a bed of crisp spaetzle with a parsley emulsion and you'll see what
Boulud means. It will also be all too apparent why this talented young
man was recently promoted to the position of Chef at Boulud's mid-
town DB Bistro Moderne.
Olivier began cooking professionally at age 16. He was tempted into
professional kitchens as a teenager when he would visit local restaurants

to sell the mushrooms he gathered with his father in the woods sur-

rounding his home town of Strasbourg. A resulting first taste of an ethereal mushroom soup
hooked him for good. Once in high school, Olivier opted for professional hotel and restaurant
studies. He likes to point out that the curriculum included six month's training as a waiter, an ex-
perience he feels more chefs should take advantage of, and one he finds invaluable now that he
has the responsibilities of a chef. The young cook's first professional experience began at Le Cerf,
a two star Michelin restaurant in Marlenheim. There he was fortunate to establish a rapport with
Chefs Michel Husser and Philippe Jego who would become his mentors. After two years with
them, Olivier appreciated the difference between simply knowing how to cook, managing a
kitchen. Olivier followed Philippe Jego to become his Sous-Chef at La Clarière in La Petite Pierre
in the Alsacian countryside. At only 20 years old, he was remarkably young for a position of such
responsibility.
From 1996 to 1997, Olivier performed his requisite year of military service, and like most tal-
ented cooks in his position was assigned to an officer's mess for the duration. Thereafter he re-
turned to his native Alsace to join Chef Philippe Jego, by that time a distinguished "Meilleur Ou-
vrier de France," at La Cassolette in Schweighouse sur Mode. The restaurant closed three years
later upon the Chefs accepting a position in Japan. Taking this as a signal that it might be time for
him to head overseas as well, Olivier departed for New York.
Friends in the business provided an introduction to Daniel Boulud who promptly recognized the
caliber of Olivier's training as well as his effusive energy and drive. He offered him a position at
Café Boulud, believing the young Frenchman would benefit from working in a French-American
restaurant. For the next eighteen months, Olivier worked under the direction of Café Boulud's
Executive Chef, Andrew Carmellini. From the start, Muller gave 100% of his energy and talents,
working the fish station on the lunch shift and signing on for catering work with Boulud's Feast &
Fêtes at night.
At Café Boulud, Muller benefited from working alongside Sous-Chef Jean François Bruel who
would soon be earmarked for the Chef 's position opening Boulud's DB Bistro Moderne. Olivier
himself joined Bruel there as of February 2002. Upon Bruel's promotion to the position of Chef
at Restaurant DANIEL in January 2004, Olivier Muller was a natural choice as Chef for DB Bis-
tro Moderne.
When it comes to his culinary style, Olivier feels "there should be only one star on every plate. It
should be in the spotlight and there should not be too much distraction from it". He shares Bou-
lud's respect for dishes that begin with excellent quality ingredients well cared for. "Olivier is to-
tally devoted to cooking and to teaching the young cooks in his kitchen the art of balance and sea-
soning" explains Boulud, clearly proud to have Olivier Muller manning the stove at DB Bistro
Moderne.

"

8

If you would like to submit an article please contact Catherine at

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The elections for the new committee took place Wednesday, March 12th at the offices of
IOF in New York. Thank to you all for your active participation and to the voting com-
mittee (Jean-Pierre Halbwach and Christian Rolling) for their hard work.
We would like to thank the leaving officers, in particular
Isabelle Baumann for her commitment and dedication in
her former role as Secretary.

The results are:
President: Catherine Zwingelstein
1st Vice President: Richard Emmich
2nd Vice President: Benoit Meister
Treasurer: Richard Emmich
Executive Secretary: Veronique Graham

Trustees: Blythe Kropf; Emmanuel Jaegle; Thierry Kranzer

Meet the new officers

Benoit Meister, PhD, PI, is a Senior research and development engineer at Reservoir
Labs, Inc. in Manhattan.
He joined l' UA as a member shortly upon arrival in the United States and was giving a
hand to Catherine when she was 2nd Vice-President.
When she became President, he naturally applied for the position of 2nd Vice-President.
In addition to a secondary representative role, Benoit helps us out on different issues and
events and was in charge of organizing Bastille day this year.

Véronique Graham is the new Executive Secretary of the L'Union Alsacienne. She is a

native of the Bas-Rhin, where she lived the first 20
years of her life. After completing her Masters de-
gree in Hotel Management and Tourism from the
University of Toulouse, she immigrated to New Or-
leans in 1996, first working as a tour operator and
meeting planner. Later, she worked at Preservation
Hall, tour managing the Preservation Hall Jazz
Band, managing the concert hall and coordinating
educational music programs for young children.
Since following her husband to New York to pursue

his graduate studies six years ago, she has transitioned into the non-profit world: first, as
the Office manager of the International Center for Tolerance Education in DUMBO
Brooklyn, running a program for human rights activists from around the world. Cur-
rently, she is the Executive Assistant of

Avaaz.org

, a global online advocacy group with

3.3 million members worldwide, campaigning on issues of greater respect for human
rights and stronger protections for the environment. She lives in Carroll Gardens, Brook-
lyn with her husband and her two-year-old boy. In her spare time, she likes swimming,
yoga, jogging and biking around Brooklyn with her son. Veronique has felt the need to
reconnect with her roots since she has become a mom ... she speaks Alsatian fluently!

9

Mars 12, 2008 - Elections 2008

Annual Garden Party in honor of Father Dorr

"Chez Germaine" on the Roaring Lake,
Putnam Valley Sunday June 22nd 2008

by Veronique Graham

O

nce again this year we all gathered at Germaine Chan-

delier's beautiful home in Putnam Valley for the annual "Gar-
den Party." Her home has lots of reminders of our sweet Al-
sace, from pottery to picture frames, traditional furniture, tablecloths, green-
stemmed Alsatian wine glasses - her welcoming house made us all feel at home.
The buffet spread of homemade

Spaetzle, Navarin d'Agneau

,

Grumbiere salat

, Cru-

dites and

Bombe Praline Glace

and selection tarts from La Marjolaine Bakery (Krim

and Bernard, members) were terrific. The delicious smoked salmon was from our
members Denise and Alain.
Our President, Catherine held
a speech welcoming members
and honoring Father Dorr who

celebrated the 50th anni-
versary of his ordination.
We all enjoyed the beau-
tiful garden for dessert
and coffee and the kids
had a great time running
around, climbing on the
rocks and playing on the
sand beach. If you didn't make it this time, don't miss it year!

Uf me volle Buch,

Steht e luschtiger Kopf.

Excerpt of president's speech
"... in 1958, in North Hampton PA, a young fellow was ordinated : it was 50 years ago.
Father Dorr we are blessed to have you as a friend. You have been part of the L'Union
Alsacienne for more than 20 years, in good times but also offering support in more diffi-
cult times, helping our members going through difficult moments.
We are very happy to celebrate today, together, the 50th Anniversary of your ordination."

10

"Kitchen Confidential"

Tartes aux Myrtilles

Huckleberry tart or Blueberries tart

Last week I went blueberry picking in upstate NY. There are no blueberries in

France;

myrtilles

(Huckleberries) are the only such berries that we have in France.

In Alsace, during summer, we used to go with my family to the Vosges Mountains to pick
buckets full of

myrtilles

to make jam or delicious tarts. It is more tiresome to pick up

myr-

tilles

, as the bushes are much shorter.

This recipe is good for either berries, but with

myrtilles

it will taste more like home!

Serve 6 to 8
1 1/4 pounds huckleberries
1 tablespoon kirch
2 tablespoon sugar
flour for flouring the work surface
3/4 pound Pate Brisee
unsalted butter for buttering the pie pan
1/2 cup cookie crumkbs (or graham craker
crumbs)
1 tablespoon confectioners'sugar
2 eggs
1/4 cup of sugar
1/2 cup milk
1/2 cup of heavy cream
3 drops vanilla extract

Pull all berries in a bowl with the
kirsch and the 2 tablespoons of sugar. Toss these together.
Preheat the oven to 375.
Flour a work surface, and roll out the pate brisee. Butter a 10-inch pie pan. Press the
dough into the pie pan, and refrigerate for 15 minutes. Spread the cookies crumbs (or
graham craker crumbs) over the bottom of the pastry. Fill the pastry with the berries.
Bake for 20 min in the preheated oven.
Lower the temperature to 325oF
In a bowl, beat together the eggs, the 1/4 cup of sugar, the milk, cream, and vanilla ex-
tract. Pour this mixture over the berries.
Put the tart back in the oven and bake for 15 minutes more. Remove the tart from the
oven and let it cool at room temperature.
Sprinkle with the confectioners' sugar. Serve at room temperature. Do not refrigerate.

Bon Appetit !

Sin Juli un August trocke un warm, werd d'r Winzter niemols arm

11

If you would like to submit your favor-

ite Alsatian recipe, please contact us at

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Wunderfetzig bin ich nit, awer wisse moecht ich Alles (*)

* english translation: Curious I am not, but I want to know everything

Wine under $20

Brass-Colored, good as gold:
Any white wine from Hugel, an Alsatian house founded in 1639, is a low risk
purchase. Hugel's basic 2005 riesling, a sommelier's dream, can match vinegar-
free salad, shellfish, grilled fish, pork and spicy (but not sweet) Asian dishes.
This brass-colored wine feels sleek and beautifully balanced. It offers a clean
crips lemon flavor and a long finish.
Gotham, 2517 Broadway (94th Street), charges $17.99

L'UNION ALSACIENNE

16 forest street apt. 402

Montclair, NJ 07042

www.alsace-newyork.com

D'Nas bisst mi, s'git Nachrichte:

Two years ago Florence Koeppel took on the challenge of building and redesigning our web site:

www.alsace-newyork.com

. The results are that our website is not only well designed, but well

maintained with up-to-date information about all the events we organize or those related to Al-
sace. The Association has never been so well represented and lots of associations are envious of
our webmaster and her skills! So, it is with sadness that I announce that Florence's post-Doc at
Rockefeller University has come to an end and that she has found a permanent job near Paris.
We are delighted, however, that she will continue to administrate the web site from France. I
would like to thank her for the amazing job she is doing as webmaster and emphasize that we
will miss her sparkling personality and her kindness, and that we anxiously look forward to her
next visit to New York.

E Flaschle uss unsere Rawe,

E harzig-lieb Maidle d'rbi,

Got's bessere Sorgebrecher

Ass d'Lieb un d'r Elsasser
Wi?

(Joseph Graff)