A great name in Alsatian cuisine died Thursday, September 1. Guy-Pierre Baumann, 82, was the owner of the prestigious Kammerzell houseinstalled at the foot of the cathedral in Strasbourg from 1987 to 2009.
He is known for being the inventor of sauerkraut with three fish in 1972. He had created it to “lighten” the initial recipe based on charcuterie. Sausages and bacon are replaced by three fish. “Dsalmon, halibut and haddock, for its smoky taste reminiscent of bacon. It is the alliance of all the ingredients that makes the delicacy of the dish. The fish but also the cabbage marinated in a mixture of spices and the sauce of course“, explains Hubert Lépine, the restaurant’s current chef.
Guy-Pierre Baumann was born in 1940 in Magstatt-le-Bas (Haut-Rhin). At the initiative of the Union of Hotel Industries of Bas-Rhin, a tribute will be paid to him on Wednesday September 7 at 9.30 am in front of the Kammerzell house.