This is what I have cooked yesterday in Institut Paul Bocuse. Rouget barbet pomme de terre.

Rougets en ecailles

I know it looks not perfect, but you’ll love it once you have tried it.


The Institut Paul Bocuse is a member of the international elite when it comes to providing instruction in the fields of Hospitality Management and Culinary Arts.

Château du Vivier

1A Chemin de Calabert – BP 25

69131 Écully Cedex ( France )

Tél. +33 (0)4 72 18 02 20





  • Rouget
  • Potatoes (1/2)
  • Oranges (1.5/fish)
  • Salt, white pepper
  • Cream


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