aera or ee a

Rekindling a
passion for
choucroute

THE FAMILIAR words
“Liberté...égalité....et chou-
croute!” will ring out tonight
(and tomorrow night as well)
at Miche! Jacob’s Le
Crocodile Restaurant
Frangais. Chef Jacob is hest-
ing his 11th-annual Alsatian
feast. And, a feast it is!

_ By Edena Sheldon
Contributing Writer

‘_ Deep in the heart of every

»- ‘Alsatian is a fond insatiable love and

. passion for their beloved choucroute

(sauerkraut). But, no ordinary sauer-
kraut here. The humble and revered
cabbage is treated with near-honored

#  :statehood in the grand dish of Alsace

itself — Choucroute Gamie au
- Riesling.

-. And, for me, no one -does it better
than Michel Jacob himself. 1 dream
about this gargantuan meal all year
long, knowing that he will offer it in
February or March for two consecu-
tive nights with a prix fixe menu.
“(Last year, some nineteen of us
assembled at one long table in the

’ bar and ate ourselves into oblivion.)

_Choucroute Garnie is real food,
‘made to tuck into with other gour-
“mands and ravenous friends. Le
" Crocodile’s room fills to bursting on
each of the two nights of his annual
soirée choucroute (Wednesday »

. March 8, and-Thursday March 9).

-.” So, what's on the menu this year?
Skip breakfast, wear comfortable
clothes, and get set.'The feast begins:
with Tarte Flambée — small, deli-

. Cate Alsatian pizza-of-sorts, topped

‘with bacon, onions and cream, fol-
lowed by an Alsatian-inspired salad
of mache (lambs lettuce) topped

‘with grilled smoked goose breast.” °
“Mave ancther glass of Riesling or.
 Sylvaner, and get set for the main

“event: Out comes the choucroute
gamnie, heaping Vosges-high moun-
; tainous portions of delicate sauer-
“kraut simmered with Riesling —
topped with a'staggering amount of
sausages, frankfurters, smoked
bacon, smoked pork chops, jarret de,

“pore, ham, and tiny steamed pota-
toes. Crocks of Dijon mustard, and
lots of good tread are de rigeuer.

“To clear the palate, the house

: specialty — Sorbet “Poire Williams”

laced with icy pear eau de vie. And
then dessert — still a secret at this
writing. But, if it’s as delicious as
last year’s Tarte Fromage Blanc, -
then it wili be memorable. .

Phone Le Crocodile at 669-4298 °

to reserve a table for tonight or -

tomorrow. The price for this Alsatian,

feast is complete at 125 FF ($35
- Canadian). You'll never forget it!
: An Alsatian recipes to get you in

k ~ March Special
(photofinishing)

4 19 East 1st. St. N. Van. !

986-2271

a coe cae ee com we emi im woes nes

Beye OL ED

NEWS photo Mike Wakefiold

CHEF MICHEL Jacob (centre) and: his ‘team ‘gear up in the
kitchen of Le Crocodile for tonight’s Alsatian feast (see story).
Joining Chef Michel are Francois Bastian (left, holding the Tarte
Flambe) and Rob Feenie (holding a cabbage). See you there!

the mood follow. Great for this time

of year, while the weather's still

nippy. Bon Appetit!

Le Crocodile’s Tarte Flambée
(Alsatian pizza)

. - In every winstub in Alsace, espe-

cially ‘around: Strasbourg, you will

find hungry patrons sharing. their

beloved tarte flambée. :

“No; this is not a “flaming tarte,”

_ but named (rather) after the wood-

burning ovens the pizza-like “ee are

The most advanced, light cured nail:
technology: available from German

baked in (with the flames often lick-
ing the edges of the crust).

Paper thin dough is spread with a
thin topping of farmer’s cheese,
cream, thin strips of bacon, and white
onions sliced and scattered before
baking. The result — it will disappear
in minutes! This is Chef Jacob's ver-
sion. Serves 4.

* Recipe may also be adapted to-

make one very large rectangular tarte,

See Cheese page 31

lh

Introducing.

apt SEE.

int fs re
ae reas ere ct he me mn eh

Corner of Edgemont Blvd. & ‘Queens’
1 We reserve the right to ‘mit quantities. Prices in etect Wes. Mar. 8, to Tues. Mar. 14, 1995

983-9330 |

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On Sale Now

At Extra Foods §

Fresh, pork shoulder

putt
roast

* boneless ¢ club pack™ |
sea 3.48 kg sb.

pink
grapefruit

540419 . a.

Bakeshop, 397 g

french
bread

unsliced —
391025

Del Monte, ass’t, 398 ml

tomatoes

Ragu, ass’t, 750 mi
pasta
sauce

691907

Rogers,
white granulated,
4 kg

sugar

At this price |

281576 limit one-

Quaker, 750-800 g

harvest
crune

_ass't varieties
173708

President's Choice,
club pack™, Ultra 10L

laundry
detergent |

391508

Conveniently located at _
17™ AND LONSDALE,
NORTH VANCOUVER

Prices in effect until closing Saturday, March 11, 1995, while stocks fast.,
We reserve the right to limit it quantities.