Offal, a great luxury in fashion!
We have seen the fashion of « fooding », and of « finger food » and now comes the age of « offals». The latest trend these days, introduced with talent by great chefs such as Alain Ducasse, Bruno Oger ( La Villa des Lys) at Cannes, Guy Savoy, Jean-Pierre Vigato and Hélène Darroze.
Dishes from our childhood
Who can't recall with fond memories Caen style tripes, veal liver or lamb brain, prepared with love by grandma.
Today, we see the great comeback of popular dishes, dishes served in bars or dishes for truck drivers from the past. All of these popular recipes are part of a real gastronomic tradition, which for this reason are part of our French heritage. These original products express our culture.
Sophisticated products
Contrary to preconceived ideas, great chefs say these dishes require great skill, which puts their talent and their savoir-faire in a good light. A calf's sweetbread escalope at Guy Savoy's, or a duck liver with veal feet at Bruno Oger's, speak to connoisseurs. Appetizing dishes that vary from one region to another.
What was mocked yesterday, is now back in fashion. It has become very chic and extremely classy to go for a calf's head with sauce gribiche, or even rarer, a “tablier de sapeur” (fried and bread crumbed marinated beef tripe served with a sauce gribiche), or lamb feet (pieds paquets) in Provencal style, which delights the palate of men and women of character.
And what about you? What will you have?
Who can't recall with fond memories Caen style tripes, veal liver or lamb brain, prepared with love by grandma.
Today, we see the great comeback of popular dishes, dishes served in bars or dishes for truck drivers from the past. All of these popular recipes are part of a real gastronomic tradition, which for this reason are part of our French heritage. These original products express our culture.
Sophisticated products
Contrary to preconceived ideas, great chefs say these dishes require great skill, which puts their talent and their savoir-faire in a good light. A calf's sweetbread escalope at Guy Savoy's, or a duck liver with veal feet at Bruno Oger's, speak to connoisseurs. Appetizing dishes that vary from one region to another.
What was mocked yesterday, is now back in fashion. It has become very chic and extremely classy to go for a calf's head with sauce gribiche, or even rarer, a “tablier de sapeur” (fried and bread crumbed marinated beef tripe served with a sauce gribiche), or lamb feet (pieds paquets) in Provencal style, which delights the palate of men and women of character.
And what about you? What will you have?
Janvier 2009
