This Chef Is Turning a Classic French Stew Into Burgers
by Siti Zawani
@ 16 Oct 2015
Chef Sylvian Robert of L’Aromat in Marseille pays homage to his Italian-French parentage, as well as the flavours brought to the port town by ships from Spain and North Africa. At the centre of his menu, is the bouillabaisse burger.
“Bouillabaisse is emblematic of Marseille,” Robert explains, as he shows me a folder of press cuttings from his years as head chef. “The fishermen would cook it with the small rock fish nobody would buy although today, somewhat ironically, they’re the most expensive fish at the market.”
The bouillabaisse would be served as two courses. First, a fish broth with croutons and rouille, a luminescent mayonnaise made with garlic, saffron, and cayenne that literally translates as “rust.” The fish would follow this, used to flavour the stock and served whole on a platter with vegetables from the broth. The burger bun is fougasse, a bread from the Provence region of France made with rich olive oil. With a sprinkle of saffron from a nearby village, it’s baked on site before being dipped into fish soup. Read here to find out more:
https://goo.gl/7IZFQf
