![\"Julia](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2018\/08\/Julia-Child-laughing-in-the-kitchen-e1534345238289.jpeg?resize=650%2C517&ssl=1\")
<\/p>\nToday marks the 106th birthday of the legendary Julia Child who, in 1963, charmed and inspired American cooks to try their hand at French cuisine on WGBH Boston\u2019s pioneering television series,\u00a0The French Chef<\/i>.<\/p>\n
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(Image credit: Paul Child\/WGBH)<\/em><\/p>\n Today would be Julia Child’s 106th birthday and we are celebrating her by cooking one of her favorite recipes\u2014Sole Meuni\u00e9re.<\/p>\n In her exuberant, jovial style Julia Child made French cooking approachable and, most of all, fun! Julia loved to have fun! The French Chef<\/em>\u00a0was one of the first cooking shows on American television and Julia captivated Americans yearning to eat and entertain in the French manner.\u00a0 News of her upcoming birthday prompted me to revisit her book “My Life In France<\/em><\/a>“, which was the impetus for my quest for Sole\u00a0Meuni\u00e9re when I first traveled to France.<\/p>\n Sole Meuni\u00e9re entered culinary fame as the dish that captured her heart on that first day in Rouen as she and her husband Paul headed to Paris in 1948. Written in Julia’s own words, “My Life In France<\/em>” begins in the fall of 1948 as she and Paul disembark the SS America in Le Havre and, in humorous and mouthwatering detail, chronicles Julia finding her “true calling”.<\/p>\n Led by Guide Michelin<\/em>\u00a0to Restaurant La Couronne<\/em><\/a> in Rouen, Julia describes their first lunch together in France as “absolute perfection” and “the most exciting meal of my life”.\u00a0 Although Rouen is famous for their duck dishes, after consulting with the waiter, Paul orders Sole\u00a0Meuni\u00e9re:<\/p>\n It arrived whole: a large, flat Dover sole that was perfectly browned in sputtering butter sauce with a sprinkling of chopped\u00a0parsley on top. I closed my eyes and inhaled the rising perfume. Then I lifted a forkful of\u00a0fish\u00a0to my mouth, took a bite, and chewed slowly. The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. I chewed slowly and swallowed. It was a morsel of perfection.<\/p>\n<\/blockquote>\n Sole Meuni\u00e9re with boiled potatoes at Au Petit Riche in Paris 9th arr.<\/p><\/div>\n Like Julia, I find Sole Meuni\u00e9re to be simply divine, so when I’m in France it’s either Sole Meuni\u00e9re. Or Duck Confit. And copious amounts of foie gras, French cheeses, oysters, fresh baguettes and\u00a0buerre\u00a0d’Isigny…<\/em>\u00a0To honor her formidable drive and robust spirit, I give you Julia’s classic preparation for Sole\u00a0Meuni\u00e9re from her book,\u00a0The Way to Cook<\/em><\/a>, by Julia Child, published by Alfred A. Knopf, a division of Random House, Inc.<\/p>\n Sole Meuni\u00e9re with ratatouille in Honfleur.<\/p><\/div>\n I have made Sole Meuni\u00e8re at home and substituted Petrale sole. Dover sole may be hard to source, and expensive, but its sweet thin filets are remarkable.<\/p>\nJulia Child’s First Encounter with Sole Menui\u00e9re<\/h2>\n
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Julia Child’s Sole Meuni\u00e9re Recipe<\/h2>\n
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