What, you may be wondering, is Choucroute Garnie Royale? The signature dish from Alsace, France, of course. Chef David Baruthio, an Alsace native, will prepare and present the dish Jan. 31 at Baru 66. He’ll be joined by dsm contributor and cookbook author Wini Moranville, who will complete the menu with recipes from her book, “The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.”
For his version of Choucroute Garnie Royale, Baruthio combines house-cured pork cuts—including pork belly and salted pork loin—with quintessential French sausages, all accompanied with house-cured sauerkraut, a recipe that has been passed down to the chef from his grandmother.
Not a fan of sauerkraut? You may feel differently after tasting the version at Baru 66, Baruthio insists. “Alsatian sauerkraut is a special experience,” he says. “It’s not sour; it tastes more subtle and complex than what you generally find at the supermarket.”
The three-course menu includes a choice of Belgian endive salad with blue cheese and walnuts or a house-made pâté to start. Dessert options include Floating Islands or Crêpes Belle Hélène. Reservations are required and are taken between 5 and 8 p.m.. The price is $45 per person, exclusive of tax and gratuity. Call 277-6627. Baru 66 is at 6587 University Ave. in Windsor Heights.
