Little Treatise on Sauerkraut

Martin Fache

Martin Fache grew up between an Auvergnat cook of a father and an Alsatian mother at the stove, and entered haute cuisine at fifteen in a three-star restaurant. During his military service he cooked for a general rather than carry a rifle. He then joined his mother at L'Agneau d'Or in Munster, in Alsace, and took over the restaurant with his wife Marie-Josée in 1990. He is a member of the Académie nationale de cuisine, the Fraternelle des cuisiniers, the Confrérie de la choucroute and the Association des sommeliers d'Alsace. He has been secretary general of the Association française des maîtres restaurateurs and president of the Fédération des chefs d'Alsace.

Pierre-Brice Lebrun

Pierre-Brice Lebrun is a journalist and food critic, born in Liège, Belgium, and a lifelong devotee of the meatball. He contributes to many magazines and has written a dozen books: travel guides, travel writing and food books telling the story of the products he loves, from the andouillette of Troyes to the sausage of Montbéliard. He long practised and taught fencing, and began in journalism on the sports desk of a weekly in the Yvelines before joining the first free radio station, RFM. He returned to law studies after his military service and came back to journalism fifteen years later, without giving up his career as a jurist: he still teaches law and publishes legal books and manuals. He belongs to the Association professionnelle des critiques et informateurs de la gastronomie et du vin, and has been made a knight of several French food and wine confréries. He also writes and publishes short fiction.