We shared a wonderful, rustic fall meal at Marché last night: Alsatian choucroute garnie. It’s not really a meal for the light of heart. Basically, it’s a giant mound of wine-braised sauerkraut topped with smoked and cured chunks of unctuous pork, several kinds of sausages and potatoes, served with mustard.
I have to thank Marché for this special menu. I wish they’d do more of these simple, humble family-style dinners. The price was outstanding for the quality of the meal, and the food was quite good. The restaurant offers monthly French regional dinners, also a good value, but this was a beast of altogether different proportions.
I don’t know how restaurant-heavy food blogs manage such gorgeous photos of the dishes that are served to hungry foodies. I could only manage this:
And I think I have a perfectly good reason, too. Let me explain:
You see, I was dining with The Fastest Fork in the West. By the time I finished taking these two pictures, he had demolished the boudin noir, Strausbourg, and knackworst-y frankfurter sausages, a pork knuckle, most of the pork (not rabbit, as the menu says) rillette, the quick-pickled vegetables, duck fat potatoes, duck confit, three kinds of mustard (dijon, a particularly wonderful grape must, and plum), and that entire bottle of Sweet Cheeks 2006 Dry Riesling. I was lucky to escape with a piece of frankfurter, a chunk of pork belly, and my life.
Do other foodies have these problems, these dangers, these Odyssean trials? I wonder.
do they make all the sausages? I wonder where they get the pork blood for the noir? I have never seen choucroute served with pickled veges before but it looks good.
I’m not sure if they made the sausages, but I’ve seen pork blood at Sunrise Market on 29th. And no, pickles are not traditional — surely a nod to the must-eat-vegetables-in-every-meal-or-I’ll-die crowd. And they do add a little color.