Bouillabaisse Menu
$65 per person + cost of ingredients
Lyukum Cooking Lab > Menu Portfolio > Bouillabaisse Menu

Provencal-Style Fish Stew

Bouillabaisse is a stew or soup featuring assorted seafood that can be served as a communal feast or 2-3-course plated dinner. There are variations in the list of ingredients depending on local seafood and aromatics. The idea is to make an intensely flavored thick stock, then cook high-quality seafood in it, and serve both with boiled potatoes, baguette toasts, and rouille sauce.

Traditionally, French restaurants serve bouillabaisse not plated letting the guests assemble their dishes right before eating — large dishes with cooked seafood, fish stock, rouille, and baguette toasts. Each eater places some seafood and potatoes in a bowl, adds some stock, spreads some rouille on a couple of toasts and places them on top of the stock to soak flavorful essence of bouillabaisse. Other restaurants prefer serving it as a dinner that consists of 3-4 plated dishes featuring different kinds of seafood and making sure all components are distributed evenly. Either way, this fish stew is fantastic!

Sample Seafood Selection: Lobster tails, prawns, monkfish, sole, sea bass, mussels, scallops.

APPETIZERS

croccantini with a touch of sea salt + sirop de Liège + prosciutto di Parma + San Simon cheese

hors d’oeuvres

croccantini + sirop de Liège + prosciutto di Parma + San Simon cheese

served on a tray

FOIE GRAS PATE

hors d’oeuvres

brioche + pate + macerated fruit

served on a tray

Brioche, chèvre, flower confitures

hors d’oeuvres

brioche + chevre + fruit jam

served on a tray

BOUILLABAISSE

Fish Stew aka

Bouillabaisse Dinner

Rouille Sauce with Baguette Toasts

Rouille Sauce with Baguette Toasts

Making Bouillabaisse: Cooking Lobster Tails Separately

Making Bouillabaisse: Cooking Lobster Tails

Fish Stew aka

Stock for Bouillabaisse Dinner

Bouillabaisse Party, serving

Bouillabaisse Serving

Bouillabaisse Party

Bouillabaisse Party

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