Provenance / Canons / French / Poissonnier Shellfish And Crustaceans
Poissonnier Shellfish And Crustaceans
French Canon
9 entries
POI.02.0001
Beurre de Crustacés — Shellfish Butter (Lobster, Crayfish, Shrimp)
Beurre de crustacés (shellfish butter) is one of the classical kitchen's most valuable preparations …
POI.02.0002
Bisque de Homard — Classical Lobster Bisque
Lobster bisque is the supreme crustacean soup — an intensely flavoured, velvety-smooth purée built f…
POI.02.0003
Coquilles Saint-Jacques à la Parisienne — Scallops in Wine Sauce Gratin
Coquilles Saint-Jacques à la Parisienne is the classic French scallop preparation — the shells fille…
POI.02.0004
Décorticage des Crustacés — Shellfish Extraction and Butchery
Décorticage is the art of extracting meat from crustacean shells with maximum yield and minimum dama…
POI.02.0005
Écrevisses à la Bordelaise — Crayfish in Mirepoix and White Wine
Écrevisses à la Bordelaise is the definitive French crayfish preparation — live crayfish gutted (the…
POI.02.0006
Homard à l'Américaine — Lobster in Tomato, Brandy, and Tarragon Sauce
Homard à l'Américaine (sometimes written à l'Armoricaine, sparking an eternal culinary debate) is th…
POI.02.0007
Huîtres — Classical French Oyster Service and Preparation
French oyster service is a precise discipline encompassing classification, storage, opening techniqu…
POI.02.0008
Plateau de Fruits de Mer — The Classical French Shellfish Platter
The plateau de fruits de mer is the iconic French shellfish presentation — a towering, tiered platte…
POI.02.0009
Pochage de Homard — Precision Lobster Poaching
Precision lobster poaching is the foundational technique for cold lobster presentations (plateau de …