A Twist on Bouillabaisse with Champignons de Saison
Provencal Recipes · Soup · TasteThis fall recipe courtesy of Jean Martin (Maussane) and Yvan Gilardi (Toquadom) is perfect when the Provencal markets are filled with a variety of mushrooms. The dish is not exactly a soup but is certainly inspired by the local favourite – bouillabaisse.
You can read Gilardi’s backstory here his creativity shines through in this dish that takes the garlic rouille typically served with bouillabaisse and combines it in a vegetable broth to produce a foamy broth for the delicious mushroom combination.
Bouillabaisse with Seasonal Mushrooms
If ever there was a great recipe to exploit and highlight the season's best offerings of mushrooms, there is none better than this one. A light and cool vegetable bouillabaisse teeming with the bountiful delights of fresh local mushrooms garnished with a creamy rouille.
Ingredients
Bouillabaisse
- 2 kg mushrooms mixed - 3 or 4 varieties
- 1 carrot
- 1 bulb fennel
- 1 stalk celery
- 1 onion
- 1 garlic clove
Rouille Sauce
- 5 egg yolks
- 2 tbsp mustard
- pinch saffron powdered variety
- Salt
- pepper
- 300 ml sunflower oil
- 300 ml olive oil
- to taste piment d’Espelette use a mild paprika if you cannot find it
- 1 jar garlic cream use the Jean Martin version (in France)
Instructions
Preparing the Bouillabaisse broth
- Chop the carrot, onion, fennel, celery and garlic
- In a saucepan over medium heat, gently sauté the vegetables in olive oil without browning them.
- Salt and pepper lightly to taste
- Add water to cover
- Bring to a boil and boil for 5 minutes
- Remove from heat, cover and let stand for at least 20 minutes.
- Clean and chop the mushrooms
- Then cook (saute) them according to their variety
- Set mushrooms aside
- Strain the vegetable stock
- Re-season with salt and pepper to taste
- Gently strain foam off mushrooms and add to vegetable broth
La Rouille Sauce
- In a blender add all the rouille ingredients together except the sunflower and olive oils.
- Gently pulse until well combined
- Slowly drizzle in the sunflower oil and olive oil while continuously blending until it emulsifies.
Final Presentation
- Gently reheat the mushrooms
- While the mushrooms are warming combine the vegetable bouillon and the rouille sauce and using a handheld electric whisk create a "vegetable foam"
- Spoon the mushrooms in to shallow bowls and cover in foam.
- Serve immediately with fresh baguette.
Notes
The recipe is easy to make and much can be done in advance. The final steps to create the foam and plate the dishes although not tricky should be done quickly.Jean Martin Garlic Cream (Creme d'ail) is available online.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment