Behind the French Menu: Escabèche ( Escabeche) on French Menus.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Oysters à l'escabèche

https://www.flickr.com/photos/kentwang/3751806726/

Escabèche (à l') – In France most recipes for escabèche are made with marinated raw fish or seafood though the originally Spanish dish included meat, fowl, and vegetable offerings. Unless the menu indicates otherwise the fish or shellfish will have been marinated in wine vinegar; herbs and spices.

Escabèche on French Menus:

Escabèche de Moules Servies en Coquilles, Trait de Vinaigre de Chardonnay – Mussels Escabèche served in their shells with a touch of Chardonnay wine vinegar.

Moules à l'Escabèche

Mussels escabèche

Photograph courtesy of T.Tseng

https://www.flickr.com/photos/68147320@N02/16981605316/

Huîtres (6 Pièces) en Escabèche avec Oignons Caramélisés et Anis – Six oysters prepared as an escabèche with caramelized onions and aniseed.

L'Escabèche de Rouget Barbet à la Menthe – An escabèche of Red Mullet flavored with mint.

Escabèche of yellowfin tuna,

Aubergine (in the USA the eggplant) caviar, and coriander.

Photograph courtesy of Ewan Munro

https://www.flickr.com/photos/55935853@N00/4286634410/

Légumes Croquants en Escabèche au Miel de Châtaignier de Mon Frère et Rafraîchis au Vin Jaune – Crunchy vegetables prepared as an escabèche with honey from my brother’s chestnut trees and refreshed with the sweet yellow wine from the Jura.

Maquereaux de Méditerranée en Escabèche Safranée Craquant de Fenouil et Orange de Provence – Mediterranean mackerel in an escabèche flavored with saffron, crunchy fennel, and oranges from Provence.