Portland Magazine has published an article on Julia Child’s 50 year history with Maine.
For a chef like Julia, who insisted on the freshest possible ingredients, Maine was a delight. The family caught pollock for her Bouillabaisse à la mode de Blue Hill Bay (which she made with the fish, potatoes, fennel, and saffron). At low tide they gathered fat purple mussels for her to make Moulles Marinères. Local lobsters became her Lobster Archduke and Butter-Poached Maine Lobster.