Sorrel Adds Tart and Tang to Sweet and Savory Dishes from France to Vietnam

Michael Harlan Turkell

One of the most iconic dishes of French nouvelle cuisine is Chef Pierre Troisgros’ salmon in sorrel cream sauce. Troisgros used the acidity of tender sorrel to cut the fattiness of the fish and the cream, making the preparation a signature of his family’s famed restaurant in Roanne, France. But for its fine-dining pedigree there, sorrel, a perennial herb, grows like a weed throughout Europe. There are several varieties: French sorrel, sometimes referred to as “...