Mar. 18, 2014

Plancha is a hot choice for seafood

When Andorra comes up in conversation, the topic is usually tiny countries, skiing destinations or tax havens. But the country sandwiched between Spain and France is also home to a vibrant tradition of searing food on extremely hot metal plates, or planchas. Bon Appetit last summer instigated a minor gourmet grilling craze by outlining chef Eric Ripert’s method of placing a slate tablet over an open flame (“if you are concerned, just stay clear of it while it heats,” the magazine advised), but restaurants are more apt to use a steel flattop grill for “a la plancha” cooking.

Read full article here.