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Classic French Technique

French gastronomy is world-renowned for its excellence, largely due to the mastery of sophisticated culinary techniques. French cuisine uses a wide variety of techniques, such as slow cooking, sous-vide cooking, caramelization, reduction, and sauces, to name just a few examples. Presentation is also very important in French cuisine, with special attention paid to the aesthetics of dishes.

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Puff Pastry Fish

(Loup en croute)

1/2 day - 125

Loup en croûte is a French dish that consists of a fillet of sea bass, also known as sea wolf or bar, wrapped in puff pastry and baked in the oven. Sea bass is a white fish with firm and flavorful flesh, often considered a noble fish in cuisine.

The fish is baked in the oven until the pastry is golden brown and crispy, which helps to retain the flavor and moisture of the fish. Loup en croûte is often served with a light sauce, such as a beurre blanc sauce, to add flavor and texture.

Loup en croûte is an elegant and refined dish that is often served at festive meals or special occasions. It is also highly appreciated in gourmet restaurants in France and around the world.

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Crusted Fish

(Poisson en Croute)

+2h - 65 €

Poisson en croûte de sel is a French dish that consists of a whole fish covered in a crust of salt and baked in the oven. This cooking method helps to preserve the flavors and nutrients of the fish while giving it a moist, slightly salty texture.

To prepare poisson en croûte de sel, the whole fish is gutted and cleaned, then covered in a layer of salt mixed with whit eggs to form a crust. The fish is then baked in the oven. After cooking, the salt crust is cracked and removed, revealing the perfectly cooked fish flesh.

Poisson en croûte de sel is often served with steamed vegetables or a light sauce, such as a lemon-based sauce or a beurre blanc sauce. This dish is highly appreciated for its spectacular presentation and delicate fish flavor.

Poisson en croûte de sel is a traditional French dish, often prepared for special occasions or festive meals. It is also popular in gourmet restaurants in France and around the world.

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Red mullet in potato shell

(Rouget en écaille de pomme de terre)

+2h - 65 €

Loup en écaille de pomme de terre is a French dish that consists of a fillet of sea bass, also known as sea wolf or bar, covered with thin slices of potatoes and baked in the oven. The presentation of this dish is particularly impressive, as the potato slices are arranged on the fish to create the illusion of a scale skin.

To prepare loup en écaille de pomme de terre, potatoes are thinly sliced and then arranged on the sea bass fillet. The fish is then seasoned with salt, pepper, and aromatic herbs, and baked in the oven until the potatoes are golden brown and crispy. The dish can be served with a light sauce, such as a beurre blanc or a lemon vinaigrette.

Loup en écaille de pomme de terre is an elegant and refined dish that is often served at festive meals or special occasions. It is highly appreciated for its artistic presentation as well as its delicate flavor and crispy texture. The dish is also very popular in gourmet restaurants in France and around the world.

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Beef Wellington

(Le Boeuf Wellington)

3h - 90 €

Beef Wellington is a dish made of a beef filet in pastry, filled with foie gras and mushrooms. It is often served with a red wine sauce and vegetables.

To prepare Beef Wellington, the beef filet is first seasoned with salt, pepper, and herbs, then seared briefly to brown the surface. Once cooled, the filet is then covered with sautéed foie gras and mushrooms, and wrapped in puff pastry.

The whole dish is baked in the oven until the pastry is golden and crispy, and the beef reaches the desired doneness. Beef Wellington is often served sliced, accompanied by seasonal vegetables and a red wine sauce.

Beef Wellington is an elegant and sophisticated dish, often reserved for special occasions or celebrations. It is also appreciated for its rich and complex flavors, which make every bite a memorable gustatory experience.

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Wallet Whiting

(Merlan en portefeuille)

+2h - 65 €

Merlan en porte-feuille is a French dish that consists of a stuffed and rolled whiting fillet wrapped in a lettuce leaf and steamed. Whiting is a white fish with delicate and slightly sweet flesh, often used in fish dishes in France.

To prepare merlan en porte-feuille, the fillet is stuffed with a mixture of vegetables, such as carrots, onions, peppers, and mushrooms, as well as fine herbs and spices. The fillet is then rolled in a lettuce leaf to form a small package. The package is then steamed for a few minutes until the fish is cooked and the flavors have blended.

Merlan en porte-feuille is often served with a light sauce, such as hollandaise sauce or beurre blanc, which adds flavor and texture to the dish. It can also be accompanied by steamed vegetables, such as asparagus or green beans.

Merlan en porte-feuille is a light and delicate dish that is often appreciated for its subtle flavor and elegant presentation. It is often served at festive meals or special occasions and is very popular in gourmet restaurants in France and around the world.

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Vol-au-vent

(Vol-Au-Vent)

3h - 85 €

Vol-au-vent is a French dish that consists of a small hollowed-out puff pastry shell filled with a preparation of meat, poultry, or seafood, often accompanied by a creamy sauce.

 

The name "vol-au-vent" literally means "flight in the wind," in reference to the shape of the puff pastry that resembles a sail billowing in the wind.

Vol-au-vent can be made with various types of meat, such as chicken, veal, or game, or with seafood such as shrimp or mussels. The filling is typically cooked in a creamy mushroom sauce and then poured into the puff pastry shell before serving.

 

The dish can be presented in individual portions or in a large size to be shared among several guests.

Vol-au-vent is a classic French dish, often served at festive meals or special occasions. It is also very popular in gourmet restaurants in France and around the world.

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