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Aug
4
Ronny Smith
Didier Lailheugue’s Low Country Bouillabaisse
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Didier Lailheugue's Bouillabaisse Recipe

Inspired by France, Touched by the South, perfect for your kitchen

Master Chef of France, Didier Lailheugue, is a native of the South West of France. Chef Lailheugue was trained under Chefs Patrick Henriroux of La Pyramide (2 Michelin Stars in Vienna) and Alain Ducasse (3 michelin Stars In Monaco).
He worked 7 years with the Relais & Chateaux group. Didier Lailheugue’s Low Country Bouillabaisse will make your mouth water and your guests beg for more.

From Cape Town, to Bora Bora, to Mexico City, to Atlanta; Didier always had the same objective, spread the fame of the French cuisine, teach and share his passion to young professionals.

He believes that the best dishes are made with quality ingredients, simple techniques, and natural flavors, emphasizing that once a recipe is over-complicated the flavors become masked.

Didier’s signature ingredients reflect his upbringing in France and include truffles, tarragon, olive oil and foie gras. He Joined the Intercontinental Hotel Group in Mexico City in 2005 and Moved to Buckhead Atlanta in 2009 as Executive Chef.

Didier is a member of the Academie Culinaire de France since 2006 and Maitre Cuisinier de France since 2012.

When we asked Chef Lailheugue about this dish, he said “This recipe is a Southern version of the Classic Bouillabaisse, I make it using only local fresh ingredients. My Team and I enjoy taking a classic dish and doing a Southern interpretation based on the regional products and local flavors using French Technique”.

Ingredients
10 pcs 4 oz Gulf Snapper Filet
30 pcs of South Carolina Clams
10 pcs Louisiana Crawfish
24 oz Smoked Seafood Sausage
5 oz Olive Oil
10 oz Diced Celery
10 oz Diced Fennel
10 oz Diced Carrot
10 pcs cherry Tomato cup in half
0.5 quart white Wine
2 quart Seafood Stock
Salt
Black Pepper
Saffron

For the Seafood Stock
2 pound Seafood heat and shell
8 oz chopped Onion
6 garlic glove
10 oz diced tomato
10 oz diced fennel
5 oz Olive Oil

The day before prepare the seafood stock:

Heat olive oil in a large pan and sautée the onions, garlic, seafood heads, and shells for 5 minutes.. Add the chopped tomatoes, bay leaf, fennel, salt, pepper and cover with water.
Cook for about 1 hour over low heat to medium.
Mix everything. Strain into a puree in a strainer and press several times to remove the maximum number of edges. Refrigerate.

D-Day:
In a large sauté pan, heat the olive oil. Sauté the diced vegetables (Celery, Fennel, Carrot, Onion) for 3 minutes add the clams , the wine and cook for 5 minutes. Add the snapper, Crawfish, Tomatoes, the seafood broth and the Smoked seafood Sausage, season with salt, Pepper and Saffron. Cook 12 to 15 minutes at low heat with lid on.
Serve the soup with Garlic croutons and aioli sauce flavored with light touch of old bay spice.

Bonne Appetit.

Located in the heart of the prestigious Buckhead neighborhood, Intercontinental Buckhead Atlanta is a stately and sophisticated hotel that offers the premier travel experience. Whether you’re traveling for business or pleasure, our luxury hotel features an inviting atmosphere with true southern charm. Enjoy local southern-inspired cuisine at Southern Art restaurant. Meet up with friends and colleagues at Bourbon Bar and enjoy and board of house made Charcuterie and Regional Hams.

Intercontinental Hotel Buckhead
Southern Art Restaurant
3315 Peachtree Road NE, Atlanta , 30326