Archived Article By Tom Fitzmorris Originally published December 29, 2005 Click here for the current edition Chef Rene Bajeux Now A Full-Fledged Choucroute Chef Rene Bajeux, a man who is always full of surprises, has just been inducted into this year’s Choucroute "Halles" of Fame. The honor tells us that Chef Rene "embodies the Alsatian spirit of brasserie dining and choucroute, an Alsatian dish of sauerkraut with wine, sausages, pork, and juniper berries." Only the French could come up with something like that. Chef Rene is originally from Lorraine, and is the owner of Rene Bistrot (which was badly flooded, and is currently being totally renovated) and La Cote Brasserie.  He came to New Orleans to be executive chef of the Windsor Court some six years ago. He is one of only about fifty chefs who have earned the French designation of Master Chef. In more recent times, Rene lost over 100 pounds, and was so disgusted by the storm that he at first declared his intention to move away. He came to his senses and realized he wanted to be here, and got back to work. Choucroute garni (with sausages and pork loins) is to Alsace what red beans and rice is to New Orleans. It actually sounds good on these cold days. © 2005 Tom Fitzmorris. All rights reserved. news@nomenu.com