“Simca, Paul, Patricia, and I… penetrated into this beautiful courtyard and were seated at a little white table beneath a leafy trellis.
It was a splendid lunch, moving from apéritifs to pâté of fresh duck livers and truffles, thick slices of pain brioche, a timbale, tomatoes and a green salad. But the real reason we were there was for the loup de mer.
If you’ve been cooking for a long time, you can usually guess how a dish is made. Simca and I studied every detail of this remarkable loup, and tried to deduce its secrets.
The waiter appeared, and I asked him a few questions, which he was only too happy to answer. It’s delicious, we agreed, as we polished off our lunch. And it really shouldn’t be too difficult to make.” -Julia Child, My Life in France
Loup de Mer à la Provençale Recipe