Sauerkraut with 3 sorts fish
Created in 1970 by Guy Pierre Baumann, this emblematic dish has become the speciality of the Maison Kammerzell, and it known worldwide.
|Sauerkraut with fresh salmon and dill
« Création Guy-Pierre Baumann »
|Sauerkraut with duck confit
(duck leg confit and bacon)
|Sauerkraut Strasbourg style
(8 varieties of meat and butcheries)
|Sauerkraut with knuckle of ham
(knuckle of ham and bacon)
The Sauerkraut is cooked by ourselves in Krautergersheim “Capital of the Sauerkraut” at Rieffel’s House in a mixture of spices which confers her a so particular taste.