The Famous Bisque was our final lesson in the too-short-two-weeks-soup part of the course. It was awesome because we got freshly live crabs and fresh Mules (mussels) to work with. We Made the bisque from the crabs and some fish stock we did for the second time so it was easy. The other soup is a mules and cravettes (mussels and shrimps) which can not be called a bisque because mules are not crustaceans. The Dieppoise style soup is called after the port city Dieppe in Normandie, they have many Mules there! I was a partner to Zeynel in the Créme Dieppoise project.
Goodbye soups, for now!