A Twist on Bouillabaisse with Champignons de Saison
This 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.
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.