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!
mules = clams (English) – how did you “break” the mixer?
No, mules are mussles and that’s something else. The mixer was very gentle and not the industrial type so he probably couldn’t handle the crab claws and shells.
Mashav, did you chop the crabs while alive?!
Yes, this is why they were brought alive.
yes, fresh as can be
I may have to report this…. 😉
OMG – this looks like the most scary and disgusting class ever (but don’t get me wrong, the outcomes are great).
You had to cut live crabs?? And to clean so much sea food? With your hands??
And then to flame it and be careful for your eyebrows??
I could never do that…
But the result soups look so good – so I guess that for a future chef like you it’s worth it..
I’m a bit embarrassed to say that this was my favorite part actually
KILL KILL KILL!!!
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