The French meal Julia Child called life-changing

Julia Child's life, and American kitchens, were permanently changed by a single supper. A mild, white-fleshed fish in a butter sauce was featured.

In 1948, the famed American chef made his first trip to France. She was in her late 30s and had never cooked before, at least not yet. Child and her husband, Paul, had lunch in Rouen, the capital of Normandy's northern region, at Restaurant La Couronne ("The Crown").

Paul requested oysters, sole meunière, and a green salad for their first lunch in France. The meal was described by Child as "wonderful." Alex Prud'homme, Child's grandson and coauthor of her biography "My Life in France," began the book with this now-famous scene.

"Julia is expressing the sensation of taking her first bite of true French food and literally falling in love with it at that moment," he told CNN.

Child was inspired by this amazing lunch to devote her life to learning and teaching the world about the joys of French food. She had an epiphany in the middle of her first bite of sole. "That was exactly what I had been wanting for my entire life. I never went back after tasting that dish ""Says the child."

She spent the next few years of her life in Paris, learning at Le Cordon Bleu and writing "Mastering the Art of French Cooking," her first cookbook. Prud'homme stated, "Julia said (she and Paul) were having so much fun that they could barely catch their breath." "She went through a soul blooming."

What made this dish so life-changing?  Sole meunière, despite seems to be a simple dish, requires a lot of experience and technique to cook.

Dover sole is delicately sprinkled with salt, pepper, and flour before being sautéed in butter in a hot frying pan until crisp and brown. With a spritz of lemon and a dusting of fresh parsley crisped by the sizzling sauce, it's served in a brown butter (called beurre noisette). Prud'homme, like Child, been using capers.

"People nowadays think of calories, but it's all about the flavour. "It's incredibly light, delicate, and lovely," Prud'homme observed, calling the meal "wonderful.""

Child wants to share her love for cooking with the rest of the world as a famous TV chef. She believes that no one is born knowing how to cook; it is a learned talent, similar to riding a bike.

Prud'homme added, "She was more than just a cook and a comedian." "She truly was a revolutionary. She revolutionised the way Americans think about food in general — eating and cooking — by bringing it to the people in a fresh way." Cooks should work hard, take risks, and most importantly, have fun, according to Child. Lessons that apply to both cooking and creating an outstanding life recipe.