By Anthony Blake and Quentin Crewe
Published 1978
Louis Outhier’s menu is singular for two reasons. Firstly, he has created it almost without regard for the region in which he is situated. Secondly, in terms of what is called nouvelle cuisine, it is quite conservative. Outhier’s response to Roger Vergé’s culinary fireworks, up the coast at Mougins, is to entrench himself in his craft, rather than to compete by trying to astonish.
Several of Outhier’s dishes originated with his mentor, Fernand Point: the brioche de foie gras frais, the filet de Saint-Pierre au noilly and what is now perhaps Outhier’s most famous dish, the loup en croûte Fernand Point—sea bass in pastry with sauce choron and tomato concassée.
Advertisement
Advertisement