Bounce Magazine March 2018

FOOD & DRINK
MARCH 2018 MARCH | ISSUE 2018 | #65 ISSUE | FOOD #65 & DRINK
• White ground pepper
1 pinch
Method
• Season well the legs and Dip them into flour.
• Sear them them in a non-stick pan with olive
oil and crushed garlic for 5 to 8 minutes.
• Mix them in the chopped parsley and serve
hot with a Aioli sauce or simply home made
mayonnaise.
The consumption of frogs’ legs in France
totals 3000 to 4000 tons per year
(60 to 80 million frogs).
The taste is very similar then Chicken, so don’t
be scarred and have a go!
With a population of 60 million, that
makes only 60gr [2 oz] per Frenchman,
which means that, contrary to what many
foreigners believe, frogs’ legs are as so
popular as you would think so!
Frogs are now protected and they are
the most consumed in Asia. So much
frogs’ legs are imported, in particular from
Indonesia. Frogs’ legs are also light with
70 calorie per 100 gr [3.5 oz].
You can them in England at your
fishmonger, they come generally frozen in
a kg bag.
Ingredients
• Frogs legs
• Flour
• Olive oil
• Garlic
• Fresh Parsley
• Table salt
250g
enough to dust
1 tbsp
1 clove
1/2 bunch
2 pinches
For over twenty years,
Franck Pontais has
been creating the finest
gastronomic experiences
for celebrities, large
corporations and small
groups of friends and
family. For information
www.franckpontais.com.
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