CHOUCROUTERIE RIEFFEL

Master sauerkraut maker from father to son since 1938, the Rieffel establishments strive to dedicate their energies to product quality, and this has been the case for 4 generations. Thanks to the development of high-end recipes and artisanal culinary expertise, Choucrouterie Rieffel has been working hand in hand for many years with major institutions such as "Maison Kammerzell" in Strasbourg and "Brasserie Georges" in Lyon. This expertise is reflected in various recipes, numerous and diverse: cooked with lard, duck fat, sunflower oil, white wine, and even champagne! Since 2010, we have also developed a range of peeled onions and peeled potatoes, products aimed at restaurants and communities looking for raw products but no longer necessarily having the time and staff for peeling these items. Today, it is Thibert and Romain Rieffel who continue the adventure of the sauerkraut business, with the goal of best satisfying their customers with quality products and unmatched expertise.