Provençal Bouillabaisse Feast michel-roux-jr
Provençal Bouillabaisse Feast michel-roux-jr
Provençal Bouillabaisse Feast michel-roux-jr
Provençal Bouillabaisse Feast michel-roux-jr
Provençal Bouillabaisse Feast michel-roux-jr
Provençal Bouillabaisse Feast michel-roux-jr
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Provencal Bouillabaisse Feast

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Michel Roux Jr.'s 4-course, Provence-inspired summer menu is centred around provençal seafood stew bouillabaisse.

The meal begins with homemade sourdough bread and French Isigny butter, and a light, zesty Cornish crab salad. To make it, freshly picked white crab meat is tossed with crème fraîche, then paired with lightly pickled cucumber and apple, herb mayonnaise and fragrant lemon balm.

“You can’t get much more summery than bouillabaisse,” says Michel about his main course. “There are 101 ways to make it, but for my version, I start by making a stock using lobster and langoustine heads for a really wonderful depth of flavour,” he explains, “from that, I make a rich fish soup flavoured with fresh aromatic herbs, saffron and tomato.” The soup comes ready to heat at home, before king prawns, mussels, sea bream and red mullet pieces can be added and cooked until just succulent. “We finish it with a generous dollop of rouille, which is a classic accompaniment to bouillabaisse,” explains Michel, “it’s a bit like aioli, only my version is much punchier as it’s packed with anchovies, garlic, tomato, and saffron.” To serve, it’s accompanied by a warm baguette for soaking up the soup and “don’t forget to dunk it in the rouille!”

“Dessert is an all time Roux family favourite: lemon tart”, says Michel. Sweet pastry cases are filled with a light and zesty lemon custard filling, then served alongside a fresh raspberry compôte.