Seafood buffet

The royal seafood platter and its cascade of lobsters

Étang de Thau oysters

Guide culinaire Auguste Escoffier, édition 1907, page 430

Jellied salmon fillet and mayonnaise

A. Escoffier Culinary Guide, 1907 edition, recipe page 430

Beechwood smoked salmon

A. Escoffier Culinary Guide, 1907 edition, recipe page 280

Dill and pink peppercorn marinated gravlax salmon

Spring onion razor clams in vinaigrette

Marinated rollmop herring fillets

A. Escoffier Culinary Guide, 1907 edition, recipe page 273

Peppered smoked mackerel fillets

A. Escoffier Culinary Guide, 1907 edition, recipe page 450

Provençal anchovy fillets

A. Escoffier Culinary Guide, 1907 edition, recipe page 262

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