Écrevisses gratinées au champagne


Fernand Point was one of the great apostles of French cuisine alongside André Pic and Alexandre Dumaine. Celebrated by Curnonsky, a great critic of his time, Point was a master of the stove and of aphorisms. With its meter ninety-two and its one hundred and sixty-five kilos, the character has remained famous in the country of eating well.
His crayfish tail gratin like his sole with noodles and his sea bass in puff pastry are a bit outdated as are more generally the recipes based on crayfish but nevertheless remain monuments of the national cuisine. We have slightly adapted the recipe from the master of Vienne.

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