Wednesday, January 20, 2010

La Choucroute

La Choucroute before... : Bergheim, FR

In addition to visiting Basel, we also spent a day out in the French countryside in the Alsace-Lorraine. We went with our friends, Scott and Diana, to a fabulous restaurant in the tiny town of Bergheim called the Winstub du Sommelier. They serve extraordinary food, including the Alsatian culinary wonder known as La Choucroute. It consists of fresh sauerkraut, potatoes, sausages, bacon, and ham and it is yummy! It's especially good on a cold day. Here are two shots taken before and after!

La Choucroute after... : Bergheim, FR

Photo copyright: Janet M Kincaid, 1/10


Rob said...

Total comfort food! I'd take it on a hot day, any day. I sure wish we had a restaurant like this here. Of course it wouldn't work out here in the land of the bland and chain restaurants.

Cele said...

I don't understand the concept of piling foods on top of each other (I'm not one of those whose foods can touch, I just don't want them piled.) Having said all that, wow, what a yummy looking meal.

Maya said...

Again I ask: Why are French people not fat? Looks like a yummy plate of food!

Eeyore said...

You and Rob just have my mouth watering. Not much left for me, though.

Rob and Mandy said...

My favorite food... But then, I am from Strasbourg, it's in the blood I suppose. Do you know that it can be cooked in champagne as well, instead of white wine?
Very nic presentation on the plate. The restaurant is quite famous.

Janet M Kincaid said...

Rob: This is TOTAL comfort food. It's tres yummy! Where you live, you should be able to get all of the ingredients for this. You should try it some time.

Cele: For you, we'll segregate everything! ;-)

Maya: I ask myself the same thing every single day. Although, with regard to the Alsatians, this begs the question: are they more French or more German?

Larry: One day, we'll all get together and have a big choucrote feast!

Rob: I think La Choucrote is fast-becoming my favorite food, too. But then, it's not much of a stretch for me, because I love sauerkraut and brats. Must be my Swiss-German ancestry! Thanks for the cooking tip, too. I'll bet this is quite good cooked in champagne. Is there one you'd recommend? Also, perhaps you can answer my question above: Are Alsatians more French or more German? Thanks for stopping by!