Seafood gratin: the progressive roux technique for a perfectly smooth béchamel sauce

The seafood gratin seduces with its creaminess and golden crust, but everything relies on a perfectly made béchamel. The progressive roux technique, combining butter and flour before adding milk, guarantees a velvety texture without lumps. Mastering this method transforms a simple dish into a gastronomic creation worthy of the finest tables.

The success of a seafood gratin worthy of a…