February is Choucroute Month At Brasserie Les Halles; 5th Annual Festival Celebrates Alsatian Sauerkraut Specialty.Dining Editors/Food & Wine Writers NEW YORK--(BUSINESS WIRE)--Feb. 1, 2002 February marks the fifth annual celebration of "Choucroute chou·croute n. An Alsatian dish of sauerkraut with wine, sausages, pork, and juniper berries. [French choucroute (garnie), (garnished) sauerkraut, alteration (influenced by chou, Month" at Brasserie bras·se·rie n. A restaurant serving alcoholic beverages, especially beer, as well as food. [French, from brasser, to malt, brew, from Old French bracier, from Vulgar Latin Les Halles Les Halles (pronounced /le al/) () is an area of Paris, France, located in the 1st arrondissement. It is named for the large central wholesale marketplace, which was demolished in 1971, to be replaced with an underground modern shopping , the four acclaimed eateries in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of , Washington and Miami. Choucroute is a signature dish A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own of the Alsace region of northern France. Of humble origins, its foundation is sauerkraut slow-cooked in wine or beer and accompanied by boiled potatoes boiled potatoes boil n → pommes fpl à l'anglaise or à l'eau boiled potatoes npl → Salzkartoffeln pl , various sausages and smoked meats. It is prized around the world for its variety of flavors and aromas and is often served as traditional New Year's fare. "Choucroute was the original brasserie meal. It is unpretentious, comfortable, and welcoming," says Brasserie Les Halles owner Philippe Lajaunie. "Perfect for the cold winter months." In fact, Choucroute Month has become so popular that Lajaunie and Les Halles co-owner and executive chef, Jose de Meirelles, were inspired to create the "Choucroute Halles of Fame" to recognize those distinguished individuals who have furthered the appreciation and availability of choucroute throughout the world. The third annual "Halles of Fame" induction ceremony on Jan. 28 honored Jean-Paul Bucher, owner of the prestigious Groupe Flo, which includes world-famous Parisian brasseries such as La Coupole La Coupole ("The Cupola") is the name of a Second World War V-2 rocket base constructed by Nazi Germany at Wizernes, south west of the French town of Saint-Omer, between Lille and Calais. , Bofinger, Vaudeville vaudeville (vôd`vĭl), originally a light song, derived from the drinking and love songs formerly attributed to Olivier Basselin and called Vau, or Vaux, de Vire. and Balzar; and Philippe Blanck of Alsace-based Paul Blanck Wines, vintners since 1610. Friends and past honorees, including the famed chef-restaurateur and 2000 inductee Andre Soltner, marked the occasion at Les Halles Downtown, which opened in December in New York's Financial District. During the entire month of February, from 12 noon to midnight, Brasserie Les Halles locations in New York (downtown and midtown mid·town n. A central portion of a city, between uptown and downtown. midtown Noun US & Canad the centre of a town ), Miami and Washington, D.C., feature four variations on the choucroute theme accompanied by critically acclaimed Alsatian wines.
Traditional Choucroute Garnie
Smoked pork loin and veal breast, sausages, steamed potatoes and
sauerkraut slow-cooked in Pinot d'Alsace
Choucroute les Halles
Smoked ham hocks, pork loin and belly, blood sausage, steamed potatoes
and sauerkraut slow-cooked in Alsatian beer
Choucroute de Canard
Foie gras and duck sausage, duck leg confit, duck gizzards, steamed
potatoes and sauerkraut slow-cooked in Gewurztraminer
Choucroute de Poisson
Seafood sausage, smoked salmon sausage, monkfish medallions, sea
scallops, smoked herring, salmon caviar, steamed potatoes with
sauerkraut braised in Riesling
For reservations in New York during Choucroute Month or any time,
contact:
Brasserie Les Halles at 411 Park Avenue South at 29th Street
212/679-4111
Brasserie Les Halles Downtown at 15 John Street,
between Broadway and Nassau St.
212/285-8585
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