French Food Fact: What’s a Cromesquis?

Published by Thursday, March 29, 2012 Permalink 0
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by Jonell Galloway

Cromesquis are back in fashion as an hors d’oeuvre. They are made with a salpicon wrapped in pig’s caul or slices of salt pork, then dipped in batter and deep-fried to make a croquette.


Photo courtesy of Patrick Chazallet.

Contemporary chefs like to make the salpicon a little runny so that when you bite into the croquette, the liquid squirts into your mouth. I first ate the contemporary version of cromesquis at Ferran Adria’s El Bulli about 12 or 13 years ago.


Note: A salpicon consists of ingredients that are diced and bound with a sauce.
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