Sunday, January 2, 2011

Grilled Coquille San Jacque

Grilled Coquille San Jacque

Olivier did this Coquille San Jacque. He put some salt and pepper, left for about half or one hour, then turned on fire to heat the creuset. Five minutes later, this most delicious dish came out.

I think the core is the creuset. It has super strength in getting the heat and cooked the coquille in flash without losing its juice.

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