TASTE BUDS | CHEZ PIERRE
from the kitchen of
Ah, bonjour mes amies within your lovely villages in Tribuneland. This issue of your well-respected magazine I am to tell you about a dish which has the soul of France on a plate. It is, quite simply, simple, yet the sublime taste will last many memories from its eating
Sole Meunière The sole is probably the king of fishes. Indeed, this fish is the protagonist of the preferred dish of Le Roi Soleil King Louis XIV: the Sole Meunière! The term Meunière means Miller and recalls the flour used to coat the Sole before frying.
To Mr B in Castor: Thank you for your kind words about last issue’s recipe and I am very glad you and your wife enjoyed your plate of Saucisse Provence, it’s particularly popular here at CP. Glad also you managed to get the appropriate sausages – does make a difference.
It is one of the most iconic French recipes, as was perfectly encapsulated by the American Chef and TV personality Julia Child. Julia was an American cooking teacher, author, and television personality who is generally recognised for bringing a higher standard of French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most
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notable being The French Chef which premiered in 1963. In her book of memories, My Life in France, Julia describes her first Sole Meunière at the Restaurant La Couronne, in Rouen: “Perfectly browned in a sputtering butter sauce with a sprinkling of chopped parsley on top. I lifted a forkful of fish to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvellously with the browned butter. It was a morsel of perfection. This is the ‘morsel of perfection’ you home gourmandes may indeed bring to your own tables in Tribuneland with my straightforward and easy recipe.
