Argenteuil: "Argenteuil" is, in classic cuisine, the name of preparations characterized by the presence of asparagus (mashed or spiced) in the sauce or the garnish. Argenteuil, in the Val-d'Oise, has in fact been renowned for cultivating this vegetable since the XNUMXth century.
The name “Argenteuil” generally applies to “white” dishes: poached or soft eggs, sole or fillets of sole, poached chicken.
History: It was in the Middle Ages that the cultivation of asparagus began ...
You must be a subscriber to read the rest of this article.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.