Choucroute Alsace-Lorraine

Choucroute
Alsace-Lorraine




Ingrédients

- 2 kg de choucroute crue
- 1 palette fumée
- 1 ou 2 jarrets crus
- 6 paires de saucisses de Strasbourg ou de Francfort
- 4 Montbéliards
- 3 tranches de lard fumé
- 4 boudins noir
- 15 baies de genièvre
- 2 clous de girofle
- 2 oignons
- 1 couenne de porc
- 1 cuillère de saindoux
- 1 litre vin blanc (type Riesling)
- 2 kg de pommes de terre




Procédure



aver la choucroute à l'eau froide pour en enlever toute la saumure, la presser dans un torchon pour la sécher.

Faire fondre le lard et les oignons émincés dans le saindoux.

Y ajouter la choucroute lavée, les baies de genièvre et les clous de girofle.

Mouiller avec le Riesling, puis laisser cuire à feu doux et à couvert pendant 1 h 30, en remuant de temps en temps.

Faire cuire la palette pendant 1 h 30 dans l'eau bouillante.

Ajoutez la palette ainsi que les jarrets crus, et laissez cuire à couvert pendant 1 h, en remuant; puis laissez mijoter à découvert 1/2 h à 1 h, voire plus pour évacuer le liquide.

Faire cuire les saucisses (Francfort/Strasbourg) et les Montbéliards 10 min dans l'eau frémissante.

Cuire les pommes de terre épluchées vapeur ou à l'eau.

Ajoutez le boudin noir sur le dessus du plat 10 min avant de servir.

Ajouter saucisses et pommes de terre, au moment de servir, sur un plat de préférence chaud.






Choucroute alsacienne

La choucroute alsacienne est un met composé de chou coupé finement et soumis à lactofermentation dans une saumure. L'origine du mot est à rapporter à Sauerkraut en allemand, littéralement « chou acide », altéré en « chou » et « croute ». En France il dérive du dialecte alsacien.


Histoire

Ce mode de préparation du chou viendrait de Chine, d'où il aurait été apporté en Europe par Attila et ses Huns qui auraient découvert cette méthode de conservation, lorsqu'ils se sont heurtés à la Grande Muraille, dont les ouvriers et les garnisons étaient nourris, dans ces contrées isolées et arides d'une espèce de chou ainsi fermentée.
Après leur échec chinois, les Huns ont porté leurs conquêtes vers l'ouest, passant par la Bavière et l'Autriche avant d'atteindre l'Alsace en 451. C'est la date probable à laquelle cette préparation du chou est apparue dans ces régions, qui utilisaient du reste la lactofermentation pour la conservation d'autres légumes, notamment du navet.
En France, les premières références à la cuisson du chou ainsi préparé datent du xve siècle, des textes du xvie siècle en attestent la présence à la table des monastères. Au xviie siècle, on le trouve sous l'amusant nom de « Kompostkrut » (chou compost), et au siècle suivant il se généralise en Alsace et dans une partie de la Lorraine.




Ce n'est qu'au xixe siècle que la choucroute désignera le plat de chou cuit avec son accompagnement.
Il est nécessaire de cuire la choucroute pour la consommer, et cela peut-être fait traditionnellement soit au vin blanc d'Alsace, soit à la bière.

Terrines & Pâtés

Terrines & Pâtés

Ingrédients

2 boîtes de mélange crabe & crevettes
100 grs de râpé de surimi
6 crevettes
150 grs de bisque de homard
2 cuillères à soupe de mayonnaise
4 cuillères à soupe de câpres
2 cuillères à soupe de persil ciselé
1/2 poivron vert
4 œufs
15 cl de crème liquide à 30 % de matières grasses
25 grs de beurre
2 cuillères à soupe d’huile d’olive
sel & poivre
Salade de mâche à votre convenance



Procédure

Dans un saladier fouettez les œufs puis ajoutez la bisque de homard et la crème liquide.

Salez un peu et poivrez.

Répartissez dans 6 ramequins beurrés.

Faites cuire 40 minutes dans un bain marie au four préchauffé à 180 ° C.

Laissez refroidir.

Effilochez ensuite le mélange de chair de crabe/crevettes et le surimi.

Réservez dans un bol environ 4 cuillères à soupe.

Mélangez le reste dans un bol avec la mayonnaise.

Une fois les ramequins refroidis, démoulez-les.

Mettez dans le fond du ramequin une couche de crabe/crevettes/surimi et remettez le flan par dessus.

Couvrez de film alimentaire et réservez au frais.

Dans un nouveau saladier, mélangez les câpres, le poivron coupé en tout petit dés, la chair de crabe/crevettes/surimi réservée, le persil, la salade de mâche et 2 cuillères à soupe d'huile d'olive.

Décortiquez les crevettes.

Démoulez les ramequins (le flan part bien mais il faut un refaire un peu le dessus en crabe) et entourez de préparation de salade de mâche.

Décorez le dessus avec une crevette.

Cognac, named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.

As an Appellation d'origine contrôlée, in order to bear the name Cognac, the production methods for the distilled brandy must meet specified legal requirements. It must be made from certain grapes (see below); of these, Ugni Blanc, known locally as Saint-Emilion, is the most widely used variety today. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Most cognacs are aged considerably longer than the minimum legal requirement, because cognac matures in the same way as whiskies and wine when aged in a barrel.



he region authorised to produce cognac is divided into six zones, including five crus broadly covering the department of Charente-Maritime, a large part of the department of Charente and a few areas in Deux-Sèvres and the Dordogne. The six zones are: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and finally Bois Ordinaire. A blend of Grande and Petite Champagne Cognacs, with at least half coming from Grande Champagne, is known as Fine Champagne.






Cognac Expert is the independent website about Cognac! Read stories, news, learn more about bottles. It’s all about the famous French brandy.

Often, one hears the question “where can I buy Hennessy White?”. Now, first of all it is mainly available in Europe and the Carribean, Bahamas is often mentioned in that context. The “White Hennessy” was also seen in New York liquor stores, you probably find an auction on ebay, where you can buy the bottle – if not available in your region.

Here you find a Cognac review and some background information about this bottle.

Wait, first I want to learn more about Cognac!
You want to know more about Cognac, the great french brandy? Cognac Expert is the best place for this. Read a comprehensible introduction to Cognac, here. If you want to know, how to taste it, read this article. And if you want to know all about it, go to our section What is Cognac?


We finally had the opportunity to taste the “Black Henny”. And no, the Cognac itself is not black.

Hennessy launched a major new product for the first time since 1961 in a big market. And as Hennessy has perfectly understood which relevance the American market has, they called the bottle ‘Black’. In 1961 the Hennessy VS was introduced to the market.

First of all: Hennessy Black is known to be a mixable cognac. This Cognac is not a brandy you have straight, but good for mixing and cocktails. In a way, Hennessy Black is a premium spirit made for mixing.

The Black Cognac has a rather fruity & young character, and comes in a bold, black 750 ml glass bottle.


Hennessy Black bottle

Here are the tasting notes:

The eye: Pale gold
On the nose: Easy and fresh, some orange on the nose
The taste: Some slight sweet honey, grape with a touch of citrus, an idea of jasmine and floral hints
Finish: While the beginning of the palate is relatively smooth for such a young cognac, it gets quite a masculine later on
Blend: Apparently a blend of 45 different eaux-de-vie
Age: We found a quote saying ‘aged it barrels used by Hennessy for at least five years’ which does not mean that the Hennessy Black Cognac is 5 years old. No, it’s a VS Cognac: That means it’s round about two and a half years old, matured in oak casks. That’s not a lot – actually that is the youngest you can get. As it is quite a young cognac, it’s so fruity and rough at the same time.

This does not make it a bad Cognac, it’s probably quite a good Cognac to mix with other ingredients: You would never want to mix a XO or older Cognac with Coca Cola or 7Up because firstly it would be really a shame for the expensive Cognac and secondly you would have less “cognac taste” because older Cognacs are much more smooth and rounder. But in cocktails you want present hints of the basic spirit.







The Price: $40

If you are interested in what mixes well with Hennessy Black, see here.

Summer Drinks

Holiday Cocktail Party



During the holidays, a cocktail party is an easy way to welcome friends and family into your home. Guests can serve themselves from a buffet, and you don't have to worry about preparing a complete meal.

Offer a selection of festive drinks, such as cranberry martinis and kir royale, plus an enticing array of hors d'oeuvres. We've chosen recipes that allow you to do much of the work in advance, so you can spend time with your guests instead of in the kitchen.

When planning an hors d'oeuvre menu, strive for a balance of hot and cold dishes as well as different colors, flavors and textures so your guests can sample a variety of foods. Our spiced shrimp cigars are served hot from the oven, while stuffed cremini mushrooms can be eaten warm or at room temperature. For something lighter, try Indian-spiced mixed nuts or classic crudités, which showcase winter's fresh fruits and vegetables. Oysters and caviar are always a luxurious addition to the menu.


Ramos Gin Fizz




This recipe was created by the beverage experts at Bourbon & Branch in San Francisco. To quickly transform tap water into the soda water called for here, use a water carbonator.
Ingredients:
Ice as needed
2 oz. gin
1 oz. heavy cream
3/4 oz. pasteurized egg white
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
2 oz. soda water
2 dashes of orange flower water
Orange slice for garnish
Directions:
In a cocktail shaker filled halfway with ice, combine the gin, cream, egg white, lemon juice and lime juice and shake until well chilled, 45 to 60 seconds. Strain into an old-fashioned glass filled with fresh ice and top with the soda water and orange flower water. Garnish with an orange slice and serve immediately. Serves 1.



The Apple of My Eye



The beverage experts at Bourbon & Branch, a popular San Francisco bar owned by Future Bars, created this festive cocktail for Williams-Sonoma using the iSi Twist ‘n Sparkle.

Ingredients:
6 oz. bourbon
2 oz. Averna
2 oz. honey syrup
10 oz. apple juice
2 oz. fresh lemon juice
5 dashes angostura bitters
Ice as needed
Apple wedges for garnish
Freshly grated cinnamon for garnish
Directions:
In the Twist ‘n Sparkle bottle, combine the bourbon, Averna, honey syrup, apple juice, lemon juice and angostura bitters. Carbonate according to the manufacturer’s instructions. Pour into ice-filled glasses and garnish each with an apple wedge and freshly grated cinnamon. Serve immediately. Serves 4.

Cherry Nice


Perfect for warm-weather sipping, this refreshing cocktail was created for us by the experts at Cask, whose artisan beverages combine fine spirits, fresh ingredients and time-honored techniques.

Ingredients:
1 3/4 cups silver rum
1/2 cup plus 2 Tbs. fresh lemon juice
1/2 cup agave nectar
Crushed ice as needed
6 maraschino cherries plus juice from jar
Directions:
In a pitcher, whisk together the rum, lemon juice and agave nectar until combined. Refrigerate until cold. Pour the mixture into a Twist ’n Sparkle bottle and carbonate according to the manufacturer’s instructions. Let rest for 1 minute.

Fill 6 double old-fashioned glasses with crushed ice. Pour the cocktail over the ice, float with maraschino cherry juice and garnish each with a maraschino cherry. Serve immediately. Serves 6.




Three-Ingredient Summer Cocktails
The Times asked some of the country’s top bartenders to suggest streamlined coolers built for easy warm-weather drinking. The rules were simple: three ingredients, not counting straightforward garnishes, sugar, seltzer and simple syrup. The goal was loads of refreshment with minimal effort.

Cherry Caipirissima

This seasonal spin on the Brazilian caipirinha demands vigorous shaking to break up the ice cubes and to give the finished drink a breezy, almost effervescent zip.

Ingredients
3/4 ounce simple syrup

3 cherries, pitted and halved

Half a lime, cut into quarters

2 ounces white rum.

Preparation
In a cocktail shaker, press and mix the simple syrup, cherries and lime quarters with a muddler or wooden spoon. Add the rum and 6 ice cubes. Shake hard and pour everything into a rocks glass.

Yield: 1 drink.


Italia Libera

The mixologist Chaim Dauermann wanted to tweak the Cuba Libre, a classic rum-and-Coke highball, without using cola, so he reached instead for a pungent white rum with hints of vanilla and paired it with bittersweet Italian amaro.




Ingredients
1 ounce overproof (150 proof alcohol) white rum

1 ounce amaro

1/4 ounce lemon juice

3/4 ounce simple syrup

Chilled seltzer

1 lime wedge, for garnish.


Spellbinder

This aromatic summer spin on the traditional gin martini takes its vivid hue from Strega, an Italian liqueur infused with saffron. For an added aesthetic boost, try garnishing with a long curl of cucumber cut with a vegetable peeler.





Ingredients
2 ounces gin

1/2 ounce dry vermouth

1/4 ounce Strega

1 lemon peel strip, for garnish

1 cucumber strip (a long ribbon made with a vegetable peeler), for garnish.





Guadalajara Sour

The bartender Michael Bowers has taken to garnishing this cocktail with a twist of grapefruit, which he squeezes away from the drink before dropping it in. “Grapefruit oil can be really overwhelming,” he said, “especially here, where its purpose is to augment the aroma of the rosé, not overtake it.”





Ingredients
1 3/4 ounces blanco tequila

3/4 ounce lemon juice

3/4 ounce simple syrup

3/4 ounce chilled rosé.



Sumo Collins

The name of this supersize, extra-refreshing Tom Collins was inspired by Ken’s House of Pancakes in Hilo, Hawaii, where jumbo orders of saimin and loco moco are announced with a gong crash and the staff yelling “Sumo!” “We don’t yell,” said Fort Defiance owner St. John Frizell. “Yet.”





Ingredients
3 ounces gin

2 1/4 ounces fresh lemon juice

1 1/2 ounces simple syrup

Chilled seltzer

1 orange wheel.







Take 3

“I think I’ve come to the place where less is more,” said Zachary Gelnaw-Rubin, creator of this unlikely combination of artichoke-infused Cynar amaro and elderflower-laced St. Germain liqueur, which he fuses with lemon juice and tops with seltzer. “It’s best to work from three ingredients.”






Ingredients
2 ounces Cynar

3/4 ounce St. Germain liqueur

3/4 ounce lemon juice

Chilled seltzer

1 orange wedge, for garnish.
Preparation
Combine the Cynar, St. Germain and lemon juice in a cocktail shaker, fill with ice and shake vigorously. Strain into a highball glass over fresh ice. Top with seltzer and garnish with the orange wedge.






Dama Blanca
lemon juice in a cocktail shaker, fill with ice and shake vigorously. Strain into a highball glass over fresh ice.

Ingredients


3/4 ounce Cointreaux liqueur

3/4 ounce lemon juice

3/4 Gin

3/4 Almíbar


Yield: 1 drink.

BoChef - Meat Guide

"organic" and "free range"



The terms "organic" and "free range" are not standardized and are subject to different interpretations. Generally, organic poultry is raised without antibiotics or growth hormones and is given organically grown feed. Note that in order to carry the "organic" label, poultry must be certified, a process that costs time and money. Some small producers, therefore, do not apply for certification even though their products may conform to organic standards.

Poultry allowed access to the outdoors can be labeled free-range. Some say the exercise and more varied diet of free-range birds translates to more flavorful and better-textured meat than that of cage-raised birds.
Always handle raw poultry carefully to avoid cross-contamination of food-preparation surfaces and utensils, and never allow it to come into contact with foods that will be eaten raw or only partially cooked.

It is also a good idea to reserve one cutting board for raw poultry, meats and seafood and another for produce and to wash the boards thoroughly with hot, soapy water and dry well between uses.



Kosher birds are processed under rabbinical supervision. Their processing differs slightly from that of regular birds and is the reason why kosher birds often have a few feathers still attached (they should be pulled out before cooking). Kosher birds are treated with salt; although they are rinsed before packaging, the salt does penetrate into the meat. For this reason, if you are following a recipe that calls for brining, do not use a kosher bird – the finished dish may taste overseasoned.






Pork ranges in color from very pale pink to a rosy hue. In general, the more color, the better the flavor. Pale pork, a sign of poor quality, signals that the meat will lack flavor and dry out easily. The marbling and exterior fat should be perfectly white, never yellow, and the surface of the meat should be springy and moist, not wet. When it comes to freshness, let your nose be your guide.

Fear of trichinosis once dictated that pork be cooked to an internal temperature of 160ºF. Trichinosis is actually killed at 137ºF, and therefore the widely accepted doneness temperature for pork is now 145ºF. Well-marbled cuts such as the shoulder will maintain their juiciness when slowly cooked to a higher temperature, but leaner cuts such as the loin will dry out quickly when cooked above 145ºF.



Marbling is the most crucial attribute in high-quality pork and indicates how tasty the meat will be. In the United States, consumers' avoidance of pork due to a concern for dietary fat prompted conventional producers to breed leaner pigs. However, lean pork has little flavor, and the lack of marbling can make it dry and chewy.



Heirloom breeds such as Berkshire, Duroc, and Yorkshire have become more widely available. Due to the pigs' varied diet, their meat is rich tasting, juicy and tender. To determine the best choice for your needs, ask your butcher about whether a pig was feedlot or pasture-raised as well as what it was fed: grain or grass and wild forage.





Top grades of lamb are prime and choice. Prime has the greatest marbling and is reserved for restaurants, high-end retailers and farmers' markets. Choice has less marbling, but is still high quality.

Lamb comes from animals that are less than 1 year old. "Baby lamb" is less than 10 weeks old and weighs less than 20 pounds. "Spring lamb" weighs 20 to 40 pounds. Tenderness is determined more by the lamb's age than by marbling. Young lamb is pale pink, tender and mild. As the lamb ages, the meat darkens, gaining character and flavor.







Grain-fed beef produces richly flavored meat with abundant marbling, but the animals often live in close quarters in feedlots and require antibiotics to remain healthy. Consumers and chefs have rediscovered the taste and benefits of beef from cattle raised on grass. Some ranchers follow a hybrid process: the cattle feed on grass, which is healthier for them and better for the environment, and then, just before going to market, the cattle are "finished" on grain to add the rich marbling of grain-fed beef. Be sure to ask your butcher whether the beef offered is grain fed or grass fed.



The top three USDA grades you are likely to see in stores are prime, choice and select. The labels reflect the degree of marbling (the ratio of fat to lean meat), color and maturity.
Prime beef, the highest grade, is from young cattle and contains the most marbling.Choice beef lacks the degree of marbling found in prime but still produces a number of tender and juicy cuts.Select is a label applied to meat that is particularly lean.






Take the tempereture

The lower temperatures in each range apply to roasts, the higher temperatures to steaks. Roasts are removed from the heat at a lower temperature because the temperature rises more during a longer resting period. Cooking beef until well done is not recommended.

Very rare: remove from heat at 110º-120ºF; ideal temperature after resting: 120º-125ºF.

Rare: remove from heat at 115º-125ºF; ideal temperature after resting: 125º-130ºF.

Medium-rare: remove from heat at 125º-135ºF; ideal temperature after resting: 130º-140ºF.

Medium: remove from heat at 130º-140ºF; ideal temperature after resting: 145ºF.

Medium-well: remove from heat at 145º-160ºF; ideal temperature after resting: 155º-160ºF.

Cooking by the cut

Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon.

Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers).

Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs).

Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin.

Best for braising: short ribs, brisket, shank, and chuck.

La nouvelle cuisine

La nouvelle cuisine

La nouvelle cuisine sigue viva, así lo indica uno de los creadores de la Guía Gault Millau, el crítico gastronómico Christian Millau.


arece que en realidad Christian Millau desea mantener viva la llama de la nouvelle cuisine, quizá porque fue uno de los críticos que estableció en 1973 el decálogo de la nouvelle cuisine. Recordemos que Henri Gault y Christian Millau, artífices de la Guía Gault Millau fueron los creadores del término culinario nouvelle cuisine, este se comenzó a aplicar en el trabajo culinario de los hermanos Jean y Pierre Troisgros, Paul Bocuse y Michel Gerard.




La nouvelle cuisine se caracteriza especialmente por la forma de presentar la comida, la estimulación visual es uno de sus principales pilares, aunque también era importante que los platos lograran estimular el resto de sentidos. Las especias, hierbas, caldos o salsas adquirieron un papel fundamental pero su utilización resultaba más liviana, en definitiva las creaciones resultaban más ligeras pero no por ello ofrecían menos sabores. De hecho, estos se remarcaban mucho más ofreciendo sabores puros obtenidos a través de la combinación, algo distinto a lo que se practicaba en la alta cocina en la que los sabores se ‘enmscaraban’.

En la actualidad existe un debate sobre si se ha abandonado o no la nouvelle cuisine, evidentemente Christian Millau cree que no, en nuestra opinión esta tendencia se mantiene viva en esencia ya que se encuentra integrada en la cocina vanguardista. Actualmente la cocina de vanguardia se ofrece en grandes platos y con porciones minimalistas, aspectos que destacaban en la nouvelle cuisine. No hay duda de que en su momento esta tendencia destacó por encima de la cocina clásica considerándose un desvío muy radical que iba en contra de los planteamientos culinarios de la época, pero su evolución dio paso a nuevas tendencias, la denominada gastronomía molecular o cocina tecnoemocional, la nouvelle cuisine se encuentra en el recuerdo y es un paso más en la evolución culinaria.

Christian Millau manifiesta que la nouvelle cuisine se practica diariamente en todas las cocinas del mundo y el trabajo de Ferrán Adrià nada tiene que ver con ella, que lo que él hace es otra cosa, llevando la creatividad a cotas muy altas. De hecho, el crítico indica que Ferrán Adrià no ha creado un movimiento, ya que muchos cocineros le copian sin desarrollar nada fruto de la creatividad, evidentemente esto es algo en lo que no estamos de acuerdo.




La Nouvelle cuisine
La presentación de la comida y el atractivo visual son fundamentales en la nouvelle cuisine. La comida tenía que estimular los cinco sentidos, especialmente la vista. Se dejó de delegar la tarea de la presentación de la comida en los camareros, como sucede en la haute cuisine (alta cocina); los platos se servían ya presentados desde la cocina. Se puso mayor hincapié en el uso de hierbas y especias y las salsas y caldos usados eran más livianos. Se dejó de usar también la harina como espesante de salsas, y se reemplazó por salsas más livianas espesadas con yemas de huevo, manteca y crema. La nouvelle cuisine creó platos livianos con sabores distintivos, combinando sabores en lugar de cubrirlos, y resaltó también un servicio de mesa menos entrometido. Los platos simples pero elegantes y los sabores puros son las principales características de la nouvelle cuisine.
Existe un debate sobre si se ha abandonado o no la nouvelle cuisine. Muchas de sus características, especialmente la preferencia por sabores frescos presentados en platos livianos, fueron asimiladas en las corrientes principales de la cocina de restaurante. Aunque el énfasis de la nouvelle cuisine en servir porciones pequeñas (en grandes platos) muchas veces hizo que fuera objeto de burlas en la cultura popular, su influencia en la alta cocina e incluso en restaurantes más cotidianos es muy importante.

Bouillabaisse Provence - Côte d'Azur

Bouillabaisse Provence - Côte d'Azur


Ingrédients


concentré de tomates,
oignons,
ail,
safran,
fenouil,
céleri,
herbes de Provence,
sel, poivre,
huile d’olive,
vin blanc,
Pastis,
petits poissons de roche.




Préparation de la Soupe de poissons

Verser dans le fond d'une braisière (grande casserole) de l'huile d'olive chauffée à feu doux, ajouter oignon, ail, fenouil, céleri émincés, un petit piment d'Espelette et un bouquet garni, puis le concentré de tomates qui donnera la légère pointe d'acidité nécessaire à la soupe.

Bien remuer l'ensemble durant quinze minutes de façon à obtenir une consistance onctueuse.
Ajouter les poissons de roche et faire revenir pendant quinze bonnes minutes à feu vif.
Mouiller l'ensemble au vin blanc et continuer la cuisson pendant cinq minutes.
Verser un petit verre de pastis tout en continuant à travailler l'ensemble.
Après réduction verser l'eau jusqu'à couvrir entièrement le poisson (compter 3 litres d'eau pour 1kg de poissons).
Porter à ébullition cette préparation et laisser frémir pendant un quart d'heure.
Éteindre le feu et couvrir de façon à garder tous les arômes.
Laisser reposer pendant une dizaine de minutes avant de passer à l'étape suivante.
Broyer ensuite le tout, passer au chinois, puis remettre sur le feu pour une ébullition d'un quart d'heure.
Après avoir écumé la soupe, assaisonner avec sel, poivre et safran.

Confection et Service de la Bouillabaisse
Dorade, Saint-Pierre, Vive, Chapon et Grondin seront pochés dans un court bouillon préparé à base de soupe de poissons pendant 10 à 15 minutes selon leur grosseur.
Puis les poissons sont disposés dans un plat, mis en filets afin de les débarrasser de toutes les arêtes susceptibles de gâcher le plaisir de nos clients.
La soupe sera versée sur les filets de poissons qui auront été préalablement disposés dans des assiettes creuses bien chaudes, et garnies chacunes de deux petites crevettes, moules et de pommes de terre BF15 cuites dans le même court bouillon, le tout accompagné de croutons et de rouille*.