Let’s go to Provence with a bourride.
That’s the yellow cousin of bouillabaisse.
The particularity is it is flavored and served with aïoli sauce.
Filets of flounder, marinating with green yuzu lime…
The big pot.
First a plate of soup.
Then vegetables and shellfish (hamaguri, orient clams).
And the flounder fish (limande).
Some more aïoli.