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You are here: Home / Cooking Techniques / À la Cooking Terms / À la Raimu

À la Raimu

À la Raimu indicates that a dish will be served with a garnish made from garlic, peppers and crème de brebis (sheep’s milk cream.)

A typical dish is “Sar (white seabream) à la Raimu”, which is cooked in a frying pan.

The garnish is named after a French actor named Raimu (aka Jules Auguste Muraire), who was born in Toulon in Provence in the south of French; the ingredients are all typical of the area.

History Notes

Raimu (aka Jules Auguste Muraire, 17 December 1883 – 20 September 1946) was an actor who worked with Maurice Pagnol on such films as “The Baker’s Wife.”

This page first published: Apr 2, 2005 · Updated: Jun 24, 2018.

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