Uploaded December 2023 | Updated September 2026, 27 minutes ago
Today we're gonna wing it. Learning to cook Bourride with Anthony Bourdain's Les Halles Cookbook.
πͺ My Essentials
Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
My Favorite Knife: amzn.to/3PZ6eAi
My Apron (other colors available): amzn.to/45uQOZr
Please note as an Amazon Associate I earn (a rather small percent π ) from qualifying purchases through these links. Thank you!
π Support me and get a shoutout! - ko-fi.com/mitchmai
βοΈ Subscribe: youtube.com/channel/UCej3
π΅ TikTok: tiktok.com/@mitchmoves1?
π Eric Ripert's Cookbook: amzn.to/3vhuFBq
πΈ Instagram: instagram.com/mitch.mai/?
π Chapters
00:00 - Breaking Anthony Bourdain's Bourride
01:30 - Prepping The Dish
02:12 - Why Is Aioli So Hard?
06:49 - Plating, Tasting, What I Would Do Different
π Ingredients for Bourride
β’ 1 cup / 225 ml. chicken stock (seafood stock is preferred)
β’ β cup / 80 ml. dry white wine
β’ 2 cups / 450 ml. purified water
β’ 1 bouquet garni (parsley, thyme, bayleaf)
β’ splash of fish sauce
β’ 4 crushed garlic cloves
β’ 2 Yukon Gold potatoes, peeled, and sliced into wedges
β’ 1 fennel bulb, trimmed, cored, and cut into ΒΌ in. wedges
β’ 2 leeks, white part only, rinsed and cut into ΒΌ in. wedges
β’ 2 monk fish filets, 6-8 oz. each
β’ salt and white pepper
β’ ΒΌ cup / 56 ml. heavy cream
β’ ΒΌ cup - Β½ cup aioli (depends how thick you want your sauce)
π« Equipment
β’ large pot
β’ wooden spoon
β’ large bowl
β’ serving bowls / dishes
β’ whisk
β’ ladle
β’ fine mesh strainer
π Ingredients for Ailoi
β’ 2 large egg yolks, room temperature
β’ 1 garlic clove, minced
β’ ΒΎ cup / 160 g. light olive oil
β’ salt and white pepper to taste
β’ 2 tsp. / 28 ml. fresh lemon juiced
π« Equipment for Aioli
β’ patience
β’ whisk
β’ metal bowl
#anthonybourdain #frenchfood #bourride
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Nothing to see down here...
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Seriously, stop scrolling.
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Thatβs it. Nothing more exists beyond this point.
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Dude STOP.
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Okay. I lied, there's more....
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π πΌ Merry Christmas ya filthy animal
Today we're gonna wing it. Learning to cook Bourride with Anthony Bourdain's Les Halles Cookbook.
πͺ My Essentials
Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
My Favorite Knife: amzn.to/3PZ6eAi
My Apron (other colors available): amzn.to/45uQOZr
Please note as an Amazon Associate I earn (a rather small percent π ) from qualifying purchases through these links. Thank you!
π Support me and get a shoutout! - ko-fi.com/mitchmai
βοΈ Subscribe: youtube.com/channel/UCej3
π΅ TikTok: tiktok.com/@mitchmoves1?
π Eric Ripert's Cookbook: amzn.to/3vhuFBq
πΈ Instagram: instagram.com/mitch.mai/?
π Chapters
00:00 - Breaking Anthony Bourdain's Bourride
01:30 - Prepping The Dish
02:12 - Why Is Aioli So Hard?
06:49 - Plating, Tasting, What I Would Do Different
π Ingredients for Bourride
β’ 1 cup / 225 ml. chicken stock (seafood stock is preferred)
β’ β cup / 80 ml. dry white wine
β’ 2 cups / 450 ml. purified water
β’ 1 bouquet garni (parsley, thyme, bayleaf)
β’ splash of fish sauce
β’ 4 crushed garlic cloves
β’ 2 Yukon Gold potatoes, peeled, and sliced into wedges
β’ 1 fennel bulb, trimmed, cored, and cut into ΒΌ in. wedges
β’ 2 leeks, white part only, rinsed and cut into ΒΌ in. wedges
β’ 2 monk fish filets, 6-8 oz. each
β’ salt and white pepper
β’ ΒΌ cup / 56 ml. heavy cream
β’ ΒΌ cup - Β½ cup aioli (depends how thick you want your sauce)
π« Equipment
β’ large pot
β’ wooden spoon
β’ large bowl
β’ serving bowls / dishes
β’ whisk
β’ ladle
β’ fine mesh strainer
π Ingredients for Ailoi
β’ 2 large egg yolks, room temperature
β’ 1 garlic clove, minced
β’ ΒΎ cup / 160 g. light olive oil
β’ salt and white pepper to taste
β’ 2 tsp. / 28 ml. fresh lemon juiced
π« Equipment for Aioli
β’ patience
β’ whisk
β’ metal bowl
#anthonybourdain #frenchfood #bourride
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Nothing to see down here...
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Seriously, stop scrolling.
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Thatβs it. Nothing more exists beyond this point.
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Dude STOP.
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Okay. I lied, there's more....
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π πΌ Merry Christmas ya filthy animal
