-Fish bouillabaisse soup: 8 kg of cline fish fillet (mix off small cod, red snappers, and sea bass no skin no bones), chop and wash 20 leeks, 20 slices onions, 70g of chop garlic, 6 parsley stem, 6 dill stem, 40 tomatoes, 2 dl olive oil, 10g of cayenne pepper, 20 liter of Norwegian lobster stock.
In a hot pot with soya oil start frying the chop leeks, onion, garlic to good coloration, then add the slice tomato, parsley, dill stem, and cayenne pepper, cook up for a good 10 min then cover up with 20 liter of Norwegian lobster stock, cook for 1 hours at simmering point then blind and sift the soup. Take 6 liter of the soup, cook at simmering point for a good 20 min with the chop fish peace’s then sift with the potato grinder, mix to the rest of the soup season with salt pepper to test, and reserve in plastic contender in the fridge until needed, a la minute warm up and serve as show.
Norwegian lobster stock: Sweat of the vegetable garnish (chop 8 onions, 10 carrots, 2 celeriac, 6 slice whole garlic, 2 bdt thyme), then add 10 kg of roasted Norwegian lobster shelf with a drop of tomato pure, then flambé with 6 dl of Pernod, then cover with 20 liter of water, and cook at simmering point for 2 to 3 hours, then with the big hand blinder blind to ruff stage, then let it infuse on medium heat for a good ½ hours and sift (finest sift), reserve in the fridge until needed.
-Grill slice bread: Keep the left over bread from the a la carte, wrapped in cling film and reserve on the section a la minute slice 2 time slice and grill with a olive oil and serve as show.
-Saffron rouille: 500g of potato mash, 6 yokes eggs, 1,5 liter of soya oil, 120g of pill garlic, 1 dl of with wine vinegar, 1g of saffron, 3 g of cayenne pepper.
Roast 5 baking potato in the oven for 1 hours at 180 degrees (around 500g of finish potato mash) then Infuse your saffron in the white wine vinegar, Blend 120g of pill garlic with 1,5 liter of soya oil and sift. Now blind in the thermo blinder the warm mash potato with the yokes eggs, saffron infuse white wine vinegar, cayenne pepper, then emulsion with the 1,5 liter of garlic oil until homogenous mass season with s+p to test, then reserve vacuum in piping bag, a la minute dress in to the small glass ramekin and serve as show.
-Shaving of Parmesan: Take the Parmesan cheeses, and then pill it as shaving and reserve in plastic contender until needed.
-Pluck red cress: As say, dress on to the rouille as show.