The Butcher's Daughter
The Butcher’s Daughter, Julie Schaller
September 11, 2012
For Sausage, DBGB
September 15, 2012
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Cafe D’Alsace in New York City

Cafe D’Alsace

Our founder, Ferdinand Schaller, received a portion of his training in Alsace, that smallest region of France bordering both Germany and Switzerland, and so our meats tend to cross over well into the French cuisine.

Case in point: Philip Roussel, the chef at Cafe D’Alsace on the Upper East Side, claims, “I always use all of the Schaller & Weber ingredients for my Choucroute Garnie. It is always most important to use the best ingredients for this dish so I use their sausages, kasseler, and sauerkraut every time.” We don’t want to argue with that, so we’ll just say, go to Cafe D’Alsace!

I’d personally recommend the Croque Madame, which marries our “Parisian” ham (yep!) with melting Gruyère and a runny egg. Voilà.