Chubby Werewolf has continued his excellent coverage of the Blue Rooster guest chef series with a review of this week’s dog created by Erik Desjarlais.
I’m loving so many things about the Choucroute Dog. It is such a clever adaptation of regional French cuisine to what is arguably the most American of foods. And while nothing feels forced or out-of-place, the inclusion of the duck confit and the sausage imbue the hot dog with a sense of rustic decadence.
Desjarlais is the former chef/owner of Bandol, Ladle and Evangeline, he currently runs of Weft & Warp Seamester.