CHOUCROUTE ANDRÉ LAURENT

The history of André Laurent sauerkraut production began in 1906, when Paul Laurent started growing cabbage in Champagne. Since then, the company has grown and remained in the same family. Cabbage, but also other vegetables, are grown according to the traditional methods of yesteryear. You can find raw and cooked sauerkraut, with bacon and champagne, with goose fat and grapes... as well as organic vegetables in bags. The products have the Label Rouge label, a guarantee of their high quality.