Plateau de fruits de mer
Nothing quite compares to the indulgent pleasure of feasting on this veritable smorgasbord of oceanic riches. Its luxurious feast for the senses as you dive fork first into the stack of vibrant, magenta-hued seafood treatments. Squeezing a generous dollop of lemon over the pale flaky flesh of the scallops and feeling the juices run down your chin - ah, pure culinary rapture! This glory of seafood is a veritable opulence for gourmands and amateur chefs alike.
The Platue de fruits de mer truly is an exemplar of coastal cuisine, a gastronomic cornucopia of delicacies from the deep blue. The possibilities are endless when it comes to composing recipes with these treasures from the sea. One can easily put together a multifarious array of flavour combinations and pairings that will transport the diner to a far-flung corner of the ocean.
It's no wonder then that the Plateau de fruits de mer is such a crowd-pleaser; a sophisticated yet accessible way to explore the complex yet endearing worlds of seafood. If you're looking for something particularly special to serve at your next dinner or gathering, treat yourself to this sensational selection of marine morsels and savour the unique flavours of the seaside.
Plateau de fruits de mer recipes
Amazing Plateau de fruits de mer recipes sourced from the web.
The origin of Plateau de fruits de mer
Few dishes can boast such a prestigious and storied history as that of the Plateau de fruits de mer. This seafood platter is traditionally seen as an exclusively French delicacy, with its origins tracing to the late 19th century sites of popularity such as the fashionable coastal resort towns of La Baule and Trouville-sur-Mer.
Interestingly enough, the much-celebrated dish was not initially devised by the French at all. Instead, it appears to have been the product of a simple but ingenious collaboration between coastal fishermen and restaurateurs in the small seaside towns of Northern Italy, who together sought to capitalize on the abundance of seafood caught locally. Moreover, it was the Italian locals who first maesured the idea of serving up a generous selection of assorted seafood species in one dish – thereby laying the foundation for the tantalizing combination of flavors and textures we now associate with the esteemed Plateau.
This Italian innovation made its way to the French Riviera during the mid-19th century, where it underwent a radical transformation in order to meet the changing tastes of wealthy tourists from France and abroad. Rather than simply presenting the dish as a large bowl of assorted seafood, chefs began to arrange the ingredients in aesthetically pleasing mounds which created an eye-catching culinary showpiece - hence the name Plateau, or 'tray.'
As the popularity of this dish continued to soar, so too did the number of variations that were developed and served up in French restaurants. Oysters, crab, lobster and shrimp remained mainstays of the dish, but were soon joined by mussels, clams and edible sea snails. Additionally, chefs began to diversify the condiments and sauces used to dress the seafood, adding more taste and texture to the delight of diners everywhere.
Today, the Plateau de fruits de mer remains an essential part of the French culinary landscape, and an integral part of any traditional seafood feast. The combination of flavors and textures, along with its freshness and simplicity of preparation, continue to make it a favorite amongst seafood-lovers all over the world.
Types of Plateau de fruits de mer
Are you an avid seafood lover and curious about all the amazing options available for savoring the salty goodness of ocean delicacies? Well don't fret, a Plateau de Fruits de Mer is definitely something to consider!
This tantalizing seafood platter literally translates to a “Sea Fruit Plat” and is a one of a kind experience when shared with friends or family. Generally, restaurants will have a variety of different culinary creations that make up the Plateau de Fruits de Mer. Depending on the season, you may find everything from mussels and clams to squid and shrimp delicately displayed on a robin egg blue platter.
When dining at a fine French restaurant, there are generally three types of Plateau de Fruits de Mer to choose from ranging from the simpler and slightly more affordable Petite Carte to the larger Cancale and luxurious Grand Carte options. The Petite Carte is typically a nice selection of shellfish such as oysters, shrimp, and mussels. The larger more expensive Cancale and Grand Carte platters often include some combination of lobster, crab, squid and winkles along with the traditional seafood favorites.
No matter which type you choose, you are guaranteed to be indulging in some of the freshest catch of the day, presented in an aesthetically pleasing way. With condiments like sauces, lemon wedges, and parsley, this magnificent dish will have you salivating long after the meal is over.
So, if you're a fan of seafood, don't miss out on the chance to indulge in a marvelous Plateau de Fruits de Mer. You'll be sure to savor every succulent bite!