Our Third Course – Rougets en Écaille de Pomme de Terre
In the ’60s and ’70s, nouvelle cuisine took off in France in reaction to the cuisine classique of the time. At the same time as this new style of cuisine was being defined by chefs such as Paul Bocuse, a cultural exchange was happening between chefs in France and chefs in Japan.
“For so long, French cuisine was the dominant haute cuisine in the world and it had what might be called a hegemonic position,” Sam Yamashita, a history professor at Pomona College, told us in our podcast.
Nouvelle cuisine bore many similarities to the kaiseki traditions of Japan and many aspects were incorporated by French nouvelle chefs. And yet for years, they avoided identifying Japan as a source of inspiration.
This recipe is from the @academiedugout website and it includes:
🐟️ Pacific Rockfish
🥔 Potato scales (with lots of butter and potato starch)
🍊 Rosemary orange sauce
🥩 A little bit if demi-glace
2 Comments
the potato scales are a neat touch
The dish was beautiful❤ Your content was informative too😊