Julia Child says francis food has changed her life, here’s what she says

global.allverta.com (26/05/2022) – Once trying French food, Julia Child forgot about American cuisine. Serve the child a light white fish meal served in a butter sauce. At first the little girl and her husband Paul stopped for lunch at the restaurant La Couronne (“The Crown”) in Rouen, the capital of the northern region of Normandy.

This was their first meal in France, Paul ordered an oyster and a green salad. The child eats the food and calls it “perfection”.
Alex Prudhomme, grandson of Child’s nephew and co-author of his memoir, My Life in France opened the book with this now-famous spectacle.

Julia described the feeling of taking a first bite of real French food and instantly falling in love – without realizing that it was the food that changed her love for it. What she ate that day was in stark contrast to the meat and potatoes she was eating. I ate in California.

“It was my first French meal and I will never forget it,” the child recalls in archival footage in the new documentary “Julia.”
“I realized this is what I’ve been looking for my whole life,” Child says. “One taste of this food and I’m never going back.”
He spent the following years of his life in Paris, where he studied at Le Cordon Bleu and read several cookbooks such as “Mastering the Art of French Cooking”.

“Julia (she and Paul) had so much fun that they could barely breathe,” Prud’homme said. “It is witnessing the flourishing of the soul.”

Bacaan Lainnya

What changed life in this food? Seemingly simple, Sole meunière requires practice and good technique for preparation.
Sprinkle Dover Soul with a little salt, pepper, and flour, then fry in a hot skillet with butter until fish is crispy and golden. Served in brown butter (called purée noisette) with a dash of lemon and a sprinkling of fresh parsley with sizzling sauce. As did Child, Prud’homme liked the addition of capers.

“People today think, oh my God, the calories, but really, it’s about the taste. It’s so light and fluffy,” Prudhomme says, describing the food’s delicious taste.

She suggests a green salad with vinaigrette, a buttered baguette, and a glass of white wine to accompany the fish. Kids who really love chocolate will finish their meal with a piece of chocolate cake or chocolate mousse. As a legendary TV chef, Child wants to share his passion for cooking with the world. He used to say that no one is born to know how to cook; It’s a skill that has to be learned, just like riding a bike.

“He was more than just a chef and comedian,” Prudhomme said. “He was a real revolutionary. He changed the way Americans think about … food in general – eating and cooking – and bringing it to the masses in new ways.”

Advice for kids to cook is to work hard, take risks and most importantly have fun. Lessons that apply to cooking – but also to building incredible live recipes. Dover slippers can be hard to find. The fish comes only from the English Channel and other distant waters. You can find imported Dover soles at specialty fish stores. Flat fish fillets such as flounder or “filet sol” are great alternatives. Excellent choices are gray sole, lemon sole, winter flounder, and yellow flounder on the east coast of the United States; Petrel sole, Rex sole, and West Coast rock sole.

julia child sole meuniere france origseriesfilms_blobal.allverta.com

You can also grill small fillets (4 to 6 ounces each) of round fish such as salmon, snapper, and bluefish. Whole baby trout is another option. Saute for just a minute or two on each side, until the skin is crisp and the meat is tender and not tender. Flip the slices carefully so they don’t break.


  • for fish
  • 2 Dover soles, about 1 pound each
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoons freshly ground pepper
  • 13 cups or more all-purpose flour, on a large flat plate or on parchment paper for scraping
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • to loud noises
  • 2 tablespoons fresh chopped parsley
  • 2 to 3 tablespoons unsalted butter
  • 1 tablespoon capers, drained
  • 1 tablespoon fresh lemon juice
  • special equipment
  • 1 extra large nonstick skillet (over 12 inches in diameter) or 2 large skillets
  • 2 tablespoons to turn the fish
  • 1 medium amount of noise



  1. Prepare the fish and remove the scales, black skin, head, eggs and fins.
  2. Place the skillet or skillet over medium-high heat. Season the two sides of the fish with salt and pepper. Just before cooking, holding the fish by the tail, first dig one side, then the other, into the flour. Gently press to seal, then discard excess. Stir the oil and butter in a frying pan, and when the butter foam subsides, put the fish whiten the skin. Repeat with the second fish.
  3. Tomes until first bean is brown, 4 slashes, 5 minutes. Flip the fish with a spoon and fry until crispy and golden brown,to 5 minutes or so. To check for doneness, insert a sharp knife into the top slice, along the center line, and gently push it to one side; The flesh should separate easily from the middle of the bone and the jumbo sapphire color is not visible.
  4. Once the fish is cooked, transfer it to a warm plate, keeping the skin up, or to a warm plate one at a time.
  5. Sprinkle 1 tablespoon of chopped parsley over each fish. Place 2 to 3 tablespoons of butter in a clean medium-sized saucepan over high heat. Watch the butter carefully as it melts and bubbles and begins to turn brown. Remove the saucepan from the heat, and when the butter turns nutty, add the capers and lemon juice and mix well.
  6. Pour the butter over the two fish, chop the parsley and serve immediately.

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