Brandade

The brandade was a masterpiece, and Pardon had served a dry wine from somewhere around Nice, which went miraculously with the fish. ❋ Simenon, Georges, 1903- (1952)

The mushroom pate, the eggplant "brandade", the sauteed peppers, watermelon radish ❋ Unknown (2010)

Must Try: Pig's feet, sliced pork belly, brandade, cochon de lait, fois gras and haricot vert salad, soups, charcuterie and beef cheek. ❋ Amy Chan (2011)

Throw in a teaspoon of lumpfish roe as you spread the brandade on toast. ❋ Unknown (2012)

For the full experience, reserve in her two-year-old tasting room, Clandestino, where on Wednesday and Thursday nights she serves a 13-course, modernist menu that might include "codfish soup" made with a sous-vide soft-poached egg and a foam of brandade a dried cod and potato purée, or lamb stew accented with peppermint "spheres." duirestaurante.com.br ❋ Katy McLaughlin (2012)

A clean, bright white blend from Gascogny, it was a perfectly serviceable aperitif and accompaniment to the mixed plate of hors d'oeuvres that included cod brandade, veal tongue and leeks in vinaigrette sauce. ❋ Lettie Teague (2011)

A wonderful, creamy dip with a deep taste of the sea, the classic brandade is a mixture of poached salt cod and olive oil. ❋ Unknown (2012)

In 1882, a sickly Pierre-Auguste Renoir felt reinvigorated by eating a brandade -- a puree of cod and potatoes -- and wondered if he had "rediscovered the Ambrosia of the gods." ❋ Unknown (2010)

The Husband is a huge fan of brandade, a French puree of salt cod, potato, garlic, and olive oil. ❋ SARA MOULTON (2010)

And rare is the ethnic group that lacks its own particular twist on salt cod, be it stewed, fried in chunks, turned into cakes or croquettes, or creamed with garlic and potatoes in the manner of the French brandade. ❋ Molly O’Neill (2010)

But there's also an extensive menu that features something for all, from "eggs benedict with smoked trout brandade" to local flavors such as beef tapa, a grilled air-dried hunk of Angus beef. ❋ Unknown (2010)

Included in the list of possibilities right now is butternut squash soup, brandade croquets salt cod and mashed potatoes, julienne of carrot & daikon salad, celery, apple and blue cheese salad, chicken paprika, and mashed potatoes. ❋ Unknown (2009)

If you make any kind of salt cod for the holidays, specifically brandade or baccala (where the stiff-as-a-board fish has been soaked in water or milk for days and then baked with softened potatoes, extra virgin olive oil and an astonishing amount of garlic), then the greatest New England delicacy ever invented is in order. ❋ Unknown (2008)

It was a degustation, but for the final savoury course there was a choice of truffled brandade of cod or eye fillet that was studded with truffles. ❋ Unknown (2008)

The brandade was fried crisp and light with a touch of aioli. ❋ Unknown (2008)

In general, the food wasn't rough and rustic enough for me and certainly not my idea of a brasserie menu, which, perhaps wrongly, I think of as steaks, frites, brandade, stuff like that. ❋ Vanessa (2007)