À l'Américaine is French for "American style." Most famously this is a classic dish of shellfish, lobster shells, truffles, white wine, brandy and fish fumet, garlic, shallots and tomatoes, but also with bacon. The origin of Homard à l’américaine is controversial, some claiming that it was invented by the chef Pierre Fraisse, a native of Languedoc who spent some time in United States. The one thing that is certain is that, containing such ingredients as oil and garlic, it is unlikely to originate from Armorica (the ancient name for Brittany). Alternatively it can indicate a garnish of cornflour (US: corn starch) fritters with sliced fried sweet potatoes, for meats.
