Food: Brasserie Bourride (Fish Stew)

Yesterday I posted about the dreamy dinner for two prepared at the Frick Museum by Michelin chef Daniel Rose of Le Coucou brasserie in New York.

The bourride, stewing.Photo: Bobby Doherty/New York Magazine

The bourride, stewing. Photo: Bobby Doherty/New York Magazine

Rose, an intense young chef originally from Chicago, made his Michelin-approved reputation conjuring clean, seasonal recipes from the old French canon at a small Parisian establishment not far from the Louvre called Spring. For his New York debut, however, he has provided the kind of grand, ostentatious stage you rarely see anymore in this populist era of chef burgers and haute pork buns. The T-shaped space, on the ground floor of a downtown hotel called 11 Howard, is lit with rows of circular chandeliers that look like they’ve been heisted from one of the castles in Game of Thrones.

Below is his recipe for one of the Entrées he served up for he and his lucky wife:

Recipe: Bourride With Aïoli

Bourride in case you are not familiar is a provençale fish soup which is akin to a classic Mediterranean fish stew and which is much less complicated and expensive to make than bouillabaisse.

Phone: 212-271-4252

Source for Daniel Rose: NYmag.com

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