Jean-Louis Neichel gets Choucroute back
Press release organized by grup gsr
04/04/2011
Jean-Louis Neichel was one of the first chefs trusted by Marketta Schilling, the elBulli’s owner, and the one who got in 1976 the first Michelin Star in the nowadays well-known restaurant in Cala Montjoi. In 1981 he settled in Barcelona with his own restaurant and he turned it into one of the gastronomic temples in the city, the only Relais & Chateaux in the Catalan capital city.
Together with his wife Evelyn Fuertes as the maître d’ and his son Mario, who follows his steps with regard to cuisine, Jean-Louis Neichel performs a perfectly structured rooted cuisine with the best products in the market. Mediterranean par excellence, light and avant-garde at the same time, it cannot hide the Alsatian origin of its creator.
Born in Strasburg, Jean-Louis does not forget the recipes, flavors and aromas that marked his childhood. This is why he decided to get one of the most representative Alsatian dishes back. Choucroute consists of fermented cabbage on the base as the main character, served with mustard and the typical products from a region halfway between Germany and France: cervelat or bratwurst and some parts of the pork fat, as the rind, the bacon or the knuckle.
We can still enjoy the excellent tasting menu that is usually offered at Neichel’s restaurant, but those who wish to go beyond the gastronomic frontiers can also let themselves go by this Alsatian-Catalan chef, and eat a menu made up of Choucroute, in its typical version and the smoked one, accompanied by onion quiche, duck croquettes or meat tartar, as well as an apple straddle and a powerful Munster cheese with quince. With regard to wines, Jean-Louis Neichel believes that Choucroute must be eaten together with Riesling or Gewurztraminer; in that occasion there was León Beyer 2009.
The last new is that Jean-Louis Neichel has joined Collverd, one of the most specialized companies in products derived from duck, in order to make one of his great dreams come true: create a prêt-a-porter Choucroute can to be marketed as a way to spread the gastronomic culture of his region.
Undoubtedly, Choucroute is one more reason to visit Neichel’s restaurant, part of the live Spanish history.
Together with his wife Evelyn Fuertes as the maître d’ and his son Mario, who follows his steps with regard to cuisine, Jean-Louis Neichel performs a perfectly structured rooted cuisine with the best products in the market. Mediterranean par excellence, light and avant-garde at the same time, it cannot hide the Alsatian origin of its creator.
Born in Strasburg, Jean-Louis does not forget the recipes, flavors and aromas that marked his childhood. This is why he decided to get one of the most representative Alsatian dishes back. Choucroute consists of fermented cabbage on the base as the main character, served with mustard and the typical products from a region halfway between Germany and France: cervelat or bratwurst and some parts of the pork fat, as the rind, the bacon or the knuckle.
We can still enjoy the excellent tasting menu that is usually offered at Neichel’s restaurant, but those who wish to go beyond the gastronomic frontiers can also let themselves go by this Alsatian-Catalan chef, and eat a menu made up of Choucroute, in its typical version and the smoked one, accompanied by onion quiche, duck croquettes or meat tartar, as well as an apple straddle and a powerful Munster cheese with quince. With regard to wines, Jean-Louis Neichel believes that Choucroute must be eaten together with Riesling or Gewurztraminer; in that occasion there was León Beyer 2009.
The last new is that Jean-Louis Neichel has joined Collverd, one of the most specialized companies in products derived from duck, in order to make one of his great dreams come true: create a prêt-a-porter Choucroute can to be marketed as a way to spread the gastronomic culture of his region.
Undoubtedly, Choucroute is one more reason to visit Neichel’s restaurant, part of the live Spanish history.
