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bouillabaiise / soupe aux poissons

r
rpdfoodie Nov 3, 2007 03:13 PM

Does anyone know where you can get an authentic bouillabaiise or Soupe aux Poisson with rouille around baltimore or washington. Just got back from provence and got really hooked on the way they prepare them. thanks

  1. ktmoomau Nov 4, 2007 08:15 AM

    I believe the bistro at Restaurant Eve had it, but I have not had it there.

    7 Replies
    1. re: ktmoomau
      Joe H Nov 4, 2007 04:40 PM

      Yannick Cam makes a superb bouillibasse by an standard.

      1. re: ktmoomau
        alkapal Nov 5, 2007 12:12 AM

        http://www.restauranteve.com/menu/bis...

        Restauraunt Eve's version has "cod and clams" in saffron "jus" with rouille. Just cod and clams for $27?!? I know saffron is expensive, but come on!

        1. re: alkapal
          monkeyrotica Nov 5, 2007 04:19 AM

          That's an old menu. Most recent version at Eve has prawns, cod, mussels, and clams. It's worth every penny.

          http://www.chowhound.com/topics/45663...

          Hanks Oyster Bar has a bouillabaise that looks very large and tasty. Wish I'd ordered it.

          1. re: monkeyrotica
            alkapal Nov 5, 2007 05:03 AM

            monkeyerotica, so re's website menu is not keot updated? therefore unreliable as to offerings or price?

            1. re: alkapal
              monkeyrotica Nov 5, 2007 05:55 AM

              Yup. The RE site only has "sample" menus; they're not updated daily. A couple dishes are always served - like the "OOO" soup, sweetbreads, etc - but it varies from day to day depending on what's fresh, local, seasonal, and what the chef feels like making that day.

              Pretty sure the 5 and 9 course tasting menus are still $95/$125 respectively, but that'll probably change soon, what with the rising price of fuel.

              1. re: monkeyrotica
                alkapal Nov 5, 2007 05:57 AM

                thanks, monkeyerotica! (that avatar ;-D)

          2. re: alkapal
            Joe H Nov 5, 2007 04:35 AM

            I forgot about Eve's bouillibasse. From a post of mine on this board on August 30, 2004:

            "Restaurant Eve has grown; it has become a special destination with several truly outstanding dishes. A shellfish bouillibiasse was more intensely delicious than any that I have had, even from Yannick Cam or Michel Richard. I would even use the word extraordinary to describe its rich depth of flavor. Truly a Great dish, certainly worth crossing the Potomac for if not the Atlantic."

            I had Yannick Cam's when he was in Great Falls at Le Relais. I have not had his bouillibasse at Le Paradou. Regardless, the key to both his and Eve's is the fish fumet which is outstanding at both.

            Please note that both of these are a shellfish bouillibasse (which I also make). Traditional bouillibasse is only fish and most of the fish are specified. In the traditional the fish are served first in a shallow bowl and the broth ladled on top of them.

        2. m
          MakingSense Nov 3, 2007 07:07 PM

          Bouillabaisse purists insist that you can't get an authentic one outside of Marseilles and La Chaumiere in Georgetown may agree with them. They call their fish stew with aioli Friscasée de Pecheur. It is really good and may satisfy your longings. It's getting chilly enough now that they may be ready to light the fireplace. Nice, comfy restaurant with consistently good French country food. http://www.lachaumieredc.com/

          2 Replies
          1. re: MakingSense
            alkapal Nov 4, 2007 03:12 AM

            la chaumiere does not mention saffron in theirs. do they use it?

            also, how is their pike dumpling? we used to go -- emphasize "used to go" -- to le gaulois in old town for bb and pike d. -- no more since its tragic downfall!

            1. re: MakingSense
              m
              Minger Nov 4, 2007 11:15 AM

              i tend to gravitate towards the korean spicy renditions of the seafood stew, but french is another great cuisine and la chaumiere's stew sounds like a must-try, especially now that it is getting brrrr cold. any other recommendations for good (inexpensive) french country food in dc?

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