Pont-Neuf potatoes: The potatoes are peeled, washed, cut into sticks 1 cm in section by 5 to 7 cm in length. Pont-Neuf apples are blanched at 130°C for a few minutes, then, once cooled, seared at 180°C.
They bear the name "Pont Neuf" because originally they were sold during the revolution under or near the famous Parisian bridge, which is one of the oldest bridges in Paris, located in the 1st arrondissement.
Auguste Escoffier, le grand codificateur ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the full reading of the site is 1 € euro per month (monthly subscription) or 11 € / year (annual subscription), without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.