Moules en Papillote

July 11, 2014

Moules en papillote

Many months ago, I was a stagiaire at a fantastic little restaurant in Paris. The food was classical,  and the kitchen packed with copper ware. I helped on the line with the appetizers and desserts  for lunch. Before service , I did the mise-en-place  which entailed cleaning squids, battling live scallops and chopping things into perfectly tiny bruinoise among many other things. I also ended up doing everyone’s least favourite task: plucking the beard off the mussels. But that also meant, I got to make lots and lots of moules en papillote. On some days after service, when the kitchen staff took off for their break, I’d hang in the kitchen with the chef making kouign amann with Bordier butter. Good times.

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1 Thalia @ butter and brioche July 16, 2014 at 7:34 AM

love your illustrations.. really beautiful. glad i stumbled across your website!

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