Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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Both of these names refer to the same thing, which can be either a method of preparation or a sauce served to accompany seafood. The only difference lies in the order in which everything is prepared. There is some dispute over the origin of the name “américaine”—some attribute it to an American chef who extemporaneously created a seafood dish for late-dining restaurant customers, while others believe that the proper name is “armoricaine” derived from Armorica, the ancient Gallic name for Brittany. Either title results in the same method and end result.