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Had a truly unique dish last night at Maison Kammerzell (an ancient brewery in Alsace) that I didn’t think could possibly work but had to try anyway as it was their speciality. It was “three fish choucroute” which is sea bass, salmon, and smoked trout on a bed of fresh sauerkraut. The sauerkraut was as tender as mashed potatoes and so subtly spiced that it melted in your mouth with no acidic bite. I was advised to eat the fish in order of mild to smoky. Gotta say, it was beyond delicious.