Herve Malivert’s Billi-Bi

Billi-Bi is a traditional French mussel soup
Chef Herve Malivert’s Billi-Bi is a gorgeous French Mussel soup. Perfect for Summer

We asked Maître Cuisinier de France Herve Malivert to tell us a bit about what it means to him to be an MCF chef. He told us “I’m proud and honored to be a Maître Cuisinier de France, to be part of this prestigious association. My motto it is to spread the French Culinary Arts, and the best way for me to do it, is here at International Culinary Center to teach the French tradition, to aspire young cooks to pursuit their passion.

We also asked him to share a special recipe. Chef Malivert said “My idea here came from the classic Billi-bi recipe from the early 1900, and the Daniel Boulud version adding watercress to be peppery. I decided to play with the recipe a bit more, and be served more as a sauce and bring a creamy peppery finish to a grilled monkfish dish. I added lime and lemon and oil to bring some acidity to the sauce , and some earthy root vegetables mix with the mussel to garnish.”

For the sauce
2-T butter
150-gr Shallots emince
1-kg mussels
200-ml white wine
Black Peppercorn
150-gr onion emince
150-gr leek white and light green emince
100-gr celery emince
500-ml chicken stock
100-gr crème fraiche
100-gr (1 bunch) of watercress leaves
100-ml Extra virgin olive
Juice of 2 limes

For the garnish
300-gr fingerling potatoes
1 pinch of curry
8 baby golden beets
16 baby carrots
Chive in 1 inch battonet

For the fish and finish
1 monkfish
XVO oil

If you want to learn from Master Chef Malivert, or taste his creations and those of his students, stop by the International Culinary Center in NYC. It was founded as the French Culinary Institute by Dorothy Cann Hamilton in 1984 and has locations in New York City, the San Francisco Bay Area and Parma, Italy. The facilities include industrial kitchens for hands-on cooking and baking classes, specialized wine tasting classrooms, libraries, theaters, and event spaces. The Center has several renowned chefs as its deans including Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Cesare Casella, José Andrés, and Alan Richman.

Our Program: Classic Culinary Arts and Pastry arts is a six to nine month program that teaches students classic French techniques and training for the stations on the line at Center’s restaurant, L’Ecole.

The International Culinary Center also offers a cake, sommelier, bread, Italian, and Spanish program + plus a variety of amateurs programs.

The International Culinary Center 462 Broadway New York NY 10013

L’Ecole Restaurant 462 Broadway New York NY 10013

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