Inspired to give it a try. I was able to collect some top shelf trimmings from the fish monger which was a treat. Overall it was straight forward to follow and the result was outstanding. Can't wait for the leftovers tomorrow. Thanks for sharing your passion. Will try the potato recipe next. Cheers
I like that you stick to two kinds of fish since, as Hellen Rennie says, we arent all fishermen in Marseille and chances are we have to pay for our fish 😂 the potato based rouille was news
@@staynielherbayn657 its not a complete answer but, French cuisine has a look, the golden look, when you analyze it you find that the steps taken to get to that perfection in the dish are not just asthetic, but gastronomic. A dish that has many layers to it, will have a complexity of texture, things cook at different rates, combinations of soft and crunchy or raw and cook through, might be methodically considered, before the dish is executed. So just by looking at the "look" of the dish here, it doesn't seem that forethought went into how the different ingredient would taste, once the dish was completely cooked. The famous Casoulett is a French dish where the layering of meats and beans, when they're added, and what ingredient follows once this one is cooked and cooked for how long etc. is a good example.
Wow this looks good I'm positive it goes well with pasta and ramen noodles 😊
Holy fuck that's like 300 crocus' of saffron
Hooray! At long last a Bouillabaisse without seafood!
Inspired to give it a try. I was able to collect some top shelf trimmings from the fish monger which was a treat. Overall it was straight forward to follow and the result was outstanding. Can't wait for the leftovers tomorrow. Thanks for sharing your passion. Will try the potato recipe next. Cheers
Hey I would love to see some longer form videos!
One of the best chefs on TH-cam easily, you deserve more subs. Keep up the hard work and I'm sure it will pay off! 👍
wow
I like that you stick to two kinds of fish since, as Hellen Rennie says, we arent all fishermen in Marseille and chances are we have to pay for our fish 😂 the potato based rouille was news
Do you know tom straker? Looks like his garden lol
Do you and the butter guy live together?
Weldone 👌🏾 mate ur doing great 👍 not really a fan of French food but will try something different and also ur food looks amazing 😉
For the saffron, infuse it in a bol with hot water. It will release all the flavours.
Where can I find the recipe for this?
“A pinch of saffron”
Heading to the fishmonger 😅
Never heard of this dish before. Half of the ingredients I’ve never even heard of 😂
5 hours 😂😂😂👏👏👍
I know this is expensive considering there's pure saffron
Start making this in early January. You might be able to eat it by mid march.
🤤🤤🤤
i dont think that is traditional / classic style though
It didnt look like it
Why not? Genuinely just wondering.
@@staynielherbayn657 its not a complete answer but, French cuisine has a look, the golden look, when you analyze it you find that the steps taken to get to that perfection in the dish are not just asthetic, but gastronomic. A dish that has many layers to it, will have a complexity of texture, things cook at different rates, combinations of soft and crunchy or raw and cook through, might be methodically considered, before the dish is executed. So just by looking at the "look" of the dish here, it doesn't seem that forethought went into how the different ingredient would taste, once the dish was completely cooked. The famous Casoulett is a French dish where the layering of meats and beans, when they're added, and what ingredient follows once this one is cooked and cooked for how long etc. is a good example.
I think it's not necessary to put cheese on every dishes
🤢