Comments on: LA STRASBOURGEOISE–A Just Adequate Alsatian, C-, and Best Choucroute in Paris

By: Allesandra

Allesandra — Thu, 03 Nov 2011 16:48:29 +0000

The Brasserie Ile St. Louis has Alsatian origins - however given its location they have various (non Alsatian) dishes on the menu. That being said, their choucroute and Jarret de Porc are quite good. The Jarret comes with sauerkraut or lentils -- perfect winter comfort food.

By: Paris Honeymoon

Paris Honeymoon — Mon, 31 Oct 2011 12:02:28 +0000

Nice and very interesting. Thank you for your sharing...........

Paris Honeymoon

By: Alexander Lobrano

Alexander Lobrano — Sun, 30 Oct 2011 08:20:14 +0000

I agree with you Camille--homemade choucroutes are a good route to take, and both Le Grand Epicerie and Lafayette Gourmet have good Alsatian food stands from which its easy to get the charcuterie you need.
Choucroute, or sauerkraut-wise, though, I grew up eating the sharper canned stuff that comes from Upstate New York, and I like my sauerkraut with a little more crunch and bite than the French do. You can often find excellent organic sauerkraut that fits this bill at the Batignolles market on Saturday morning or on the Boulevard Raspail on Sundays.

By: Camille

Camille — Sat, 29 Oct 2011 12:58:05 +0000

I've always been curious about this place, sorry to hear the food isn't as good as the service. Thanks for the tip on Chez Jenny - it's another place I've wondered about. Although truthfully, I have no problem whipping up a big pot of choucroute at home. :) I'll buy some francforts and a montbeliard or morteau sausage, and either braise some cabbage in vinegar for a quick sauerkraut or buy the stuff from Monoprix's deli counter. It's 1 euro a kilo, and not half bad!

By: Alexander Lobrano

Alexander Lobrano — Fri, 28 Oct 2011 19:56:16 +0000

Sadly agree, Jerry. Unfortunately, there's a real ongoing dumbing down of the surviving regional French tables in Paris, and I have a terrible suspicion that it's because a young generation of Parisian diners are no longer well versed in France's regional kitchens and/or find them too 'old-fashioned.' Chez Jenny isn't perfect, but the rotisseried jarret is great. And insofar as choucroute/sauerkraut is concerned, I still have a real soft spot for the stuff from Upstate NY that my Mom used to buy in...cans! Best, Alec

By: Gerry Freeman

Gerry Freeman — Fri, 28 Oct 2011 19:39:45 +0000

Sad that Strasbourgoise is mediocre. And, sad that my choucroute standby, L'Alsaco, no longer exists. Found Chez Jenny bland on last visit. Will try Bec Rouge. Oh, for the choucroute of yesteryear.