Julia Child and Loup de Mer

Julia Child and Loup de Mer

Julia Child and Loup de Mer

As Julia Child tells the story, “Simca, Paul, Patricia, and I… penetrated into this beautiful courtyard and were seated at a little white table beneath a leafy trellis.

It was a splendid lunch, moving from apéritifs to pâté of fresh duck livers and truffles, thick slices of pain brioche, a timbale, tomatoes and a green salad. But the real reason we were there was for the loup de mer, a Mediterranean sea bass.

If you’ve been cooking for a long time, you can usually guess how a dish is made. Simca and I studied every detail of this remarkable loup, and tried to deduce its secrets.

The waiter appeared, and I asked him a few questions, which he was only too happy to answer. It’s delicious, we agreed, as we polished off our lunch. And it really shouldn’t be too difficult to make.”

Excerpted from My Life in France by Julia Child with Alex Prud’homme.

How to Cook Loup de Mer Fillets

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Celebrating Julia Child – Part III

julia child loup de mer

“Simca, Paul, Patricia, and I… penetrated into this beautiful courtyard and were seated at a little white table beneath a leafy trellis.

It was a splendid lunch, moving from apéritifs to pâté of fresh duck livers and truffles, thick slices of pain brioche, a timbale, tomatoes and a green salad. But the real reason we were there was for the loup de mer.

If you’ve been cooking for a long time, you can usually guess how a dish is made. Simca and I studied every detail of this remarkable loup, and tried to deduce its secrets.

The waiter appeared, and I asked him a few questions, which he was only too happy to answer. It’s delicious, we agreed, as we polished off our lunch. And it really shouldn’t be too difficult to make.”  -Julia Child, My Life in France

Loup de Mer à la Provençale Recipe

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Loup de Mer à la Provençale #CookForJulia

loup de mer julia child
Loup de Mer à la Provençale
Prepared in Honor of Julia Child’s 100th Birthday

Crispy Skin Mediterranean Sea Bass
Provence-Style Salad with Anchovy
Roquette, Green Bell Pepper, Red Onion, Tomato, Cucumber, Olive
Herb Garlic Vinaigrette

Original Photo by Paul Child

“Simca, Paul, Patricia, and I… penetrated into this beautiful courtyard and were seated at a little white table beneath a leafy trellis. It was a splendid lunch, moving from apéritifs to pâté of fresh duck livers and truffles, thick slices of pain brioche, a timbale, tomatoes and a green salad. But the real reason we were there was for the loup de mer.”  Julia Child, My Life in France

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Best Branzino This Side of Italy

BRANZINO ALLA GRIGLIA
whole grilled branzino
with brussels sprouts & beet greens
(always accompanied by what’s freshest at the farmer’s market)
served with confit meyer lemon oil

The eponymous name for his Italian Ristorante is immediately obvious. At Michael’s on Naples we get the extraordinary feeling that we are dining in Michael’s own home – from the warm sophisticated ambiance to the gracious hospitality and impeccable service, to the passion for food and wine…

Michael’s has been rated the #1 Italian restaurant in Long Beach and the #2 Italian restaurant in all of Los Angeles. The Branzino, a Mediterranean sea bass, is just one of many fabulous dishes, and happens to be our absolute favorite.

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