Gourmet Glossary

In honor of Balthazar’s 10th Anniversary, I’m christening Restaurant Girl’s new, weekly Gourmet Glossary with a Franco-friendly term, pulled straight from Balthazar’s menu: Dover Sole Meuniere.

Meuniere – A style of cooking fish whereby it’s seasoned, dusted in flour and then sauteed or fried in butter. 

Dover sole meuniere is often finished with parsley & a splash of lemon juice.  Balthazar’s take is first-rate, served as a special every Tuesday.  Feel free to send me any unfamiliar food-related terms that stump you!  While it might surprise you, even I stumble across a foreign word….or two. 

Until we eat again,
Restaurant Girl
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