We've come a long way since the Muller family used to ferment their cabbage naturally in 5 vats at the back of their house. Today, 5,000 tons of sauerkraut are processed every year and shipped to France, Europe and even the United States. La Maison de la Choucroute Le Pic offers a wide variety of recipes and packaging for its benchmark vegetable. Guided tour of a sauerkraut factory and its production facilities, with tasting.
Duration approx. 2 hours.
Wed., January 28th, 2026 from 14:00 to 16:00 Wed., February 4th, 2026 from 14:00 to 16:00 Wed., February 11th, 2026 from 14:00 to 16:00 Wed., February 18th, 2026 from 14:00 to 16:00 Wed., February 25th, 2026 from 14:00 to 16:00 Wed., March 4th, 2026 from 14:00 to 16:00 Wed., March 11th, 2026 from 14:00 to 16:00 Wed., March 18th, 2026 from 14:00 to 16:00 Wed., March 25th, 2026 from 14:00 to 16:00 Wed., April 1st, 2026 from 14:00 to 16:00