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Alma Lach

Crustacés Braisés

Braised Crustaceans

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
The French are famous for Bouillabaisse, bisques, and Homard à l’Armoricaine. Legends that come with Homard à l’Armoricaine are many. Some say it was invented by a Parisian chef for one of his wealthy American patrons; others contend it was created in Brittany in the region of Armorica. Personally I find it hard to believe that any chef in France would respect the taste buds of an American sufficiently to create a dish in his honor, especially one with such nuances of flavor.

I think this dish is Mediterranean in origin. In it one finds the foods that are typical of southern France; when these foods appear in other recipes, one refers to the dish as à la Provençale, which means using tomatoes, olive oil, garlic, and parsley. But enough of stories. The sauce is also very similar to what we call creole sauce. Shrimp, as well as halibut steaks or other firm-type fish, may be served à l’Armoricaine, or, if you will, à la Provençale.

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