Is sole meunière the new luxury?
Among the most famous fish, sole has become a rarity on fishmongers' shelves. And yet, in its classic preparation à la meunière, generous with hazelnut butter, sole is catching up with the hype, between a desire for simplicity and a quest for a taste paradise less and less accessible.
unlike turbot, with which it is found on gourmet tables, sole is a versatile fish: it slips with the same ease onto the most sophisticated plates as it does into purées for toddlers. Among its assets - which earned it a place at Louis XIV's table - are delicate, soft fillets and the absence of ambush bones.
This article is taken from Gault&Millau, le magazine #7. Find the latest issue on newsstands or in our online store.
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