Choucroute garni

Berkeley, Feb. 16, 2012—

CHOUCROUTE GARNI, one of the Hundred Plates, is a dish we rarely make at home. The authentic version requires a number of things rarely at hand, so it's more easily found in a restaurant. Tonight's version lacked ultimate autenticity, I felt, but it was pretty damned good, nothing to turn your nose up at.

The sauerkraut was a little too salty: I'd have rinsed it, and maybe have been a little more generous with those perfect little steamed potatoes. But the pork chop was delicious; ditto the sophisticated boudin noir; and the smoked garlic sausage not far behind.

Green salad before; glass of Slivovitz after. I'd do it all again tomorrow, willingly.

Gewürtztraminer, Oberer Weingarten, Rolly Gassman, 2002, perfect

Café rouge, 1782 Fourth Street, Berkeley; 510.525.1440