The second fish course was the chefs' version of bouillabaisse
Relaunched in March 2019 after a month-long revamp, One-Ninety offers an Asian twist onProvencal cuisine.Signature dishes include snapper bouillabaisse
with spicy daikon and lemon grass, Iberico pork presa with star anise, pineapple chutney and celeriac puree and braised wagyu beef short ribs seasoned with a homemade spice paste of hand-blended turmeric, blue ginger, coriander and toasted coconut.
Brilliant with Provencal staples such as bouillabaisse
Then we had the Greek version of the French bouillabaisse
. It was an Aegean soup of fish stew.
Then, guests are served a delicious bouillabaisse
, which includes a range of premium seafood, saffron and hummus, with a side of pita bread, which draws inspiration from his adventures in the Arabian markets.
The restaurant's Thai bouillabaisse
, priced at $39, is similarly delicious.
These thoroughly 'kitchen cook friendly' recipes range from Chillied Gazpacho, Chestnut Soup with Truffle Oil, Seafood Gumbo, and Mediterranean Garlic Soup, to Spring Vegetable Broth, Watercress Soup with Poached Quails' Eggs, Spinach Bouillabaisse
, and Greek Chicken Avgolomeno.
But while Mayle can pen a mouthwatering description of bouillabaisse
, what has always drawn readers to his writing are his loving portraits of people, community and the Provencal way of life.
Classic favourites are on the menu, such as Spaghetti Carbonara, while featuring superb dishes such as connoisseur Fish Bouillabaisse
that basks in flavour.
The characters might still live in Manhattan but they would cross the Hudson to Brooklyn for roof parties and sprouted black-eyed pea fritters at Annicka or seafood bouillabaisse
with kimchi at Brasserie Seoul.
The traditional French-Creole steak dishes and the rack of lamb are carried out well, as are the mussels, scallops and bouillabaisse
. Vyoone's cooks a fair number of Creole-French dishes, notably the barbecue shrimp and the irresistible crawfish beignets.
Dishes include gravad Valais perch with horseradish and yogurt remoulade, served with absinthe-marinated cucumber, braised beef with Humagne Rouge sauce, and lemon sole with bouillabaisse