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Alsace’s best-known “table centerpiece” is choucroute garnie: gently cooked sauerkraut served with an abundance of sausages and salted/smoked pork, usually with potatoes and sharp condiments like mustard or horseradish.

Sauerkraut feasts with charcuterie, potatoes, and wine

Alsace’s best-known “table centerpiece” is choucroute garnie: gently cooked sauerkraut served with an abundance of sausages and salted/smoked pork, usually with potatoes and sharp condiments like mustard or horseradish. It’s a perfect snapshot of Alsace’s Franco-German border identity, where cabbage fermentation and sausage-making meet French-style serving rituals and regional white wines.