True Bouillabaisse

Today, the musts and must nots of preparing bouillabaisse are so numerous and so contradictory that one should be prepared to break rules at will.

— Richard Olney

The Musts and Must-Nots

Bouillabaisse is perhaps the most bastardized dish that was ever created and as a classicist, that truly bothers me. In its strictest form, bouillabaisse is an assertive flavored, richly textured saffron seafood stew made from a specific list of Mediterranean fish that is always served in two courses. The worst-case gives us a barely flavored…

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Francois de Melogue

Francois de Melogue

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.