MAIN COURSES

Choucroute

Alsatian choucroute is formed with fermented (for 3 weeks) shredded white cabbage. It is served with sausages and smoked meat (pork chops or belly). It’s a dish very often found in brasseries.
It’s very appreciated in winter. In certain brasseries the meat is replaced with fish like Wepler. Sea choucroute is served with salmon and haddock.