Chicken with Crayfish

Poulet aux Ècrevisses

Preparation info

  • Makes


    main-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

I recently came across some old recipe ideas I had jotted down while studying cooking in Paris. Some of the ideas sounded good, although a bit extravagant (hot partridge mousse), but some combinations were just plain embarrassing (sliced raw beef with kiwis). At the time, I wasn’t the only one who confused eccentricity with creativity. But seemingly unusual combinations in French cooking are nothing new. Medieval French cooks stewed meats with ginger, almonds, saffron, sugar, and galangal (