The food, the myth and the legend

The restaurant "Café de Paris" in Geneva opened its doors exactly 90 years ago and then just as today with the as simple as it is ingenious business idea to serve only one dish, namely a perfectly grilled entrecôte together with a uniquely produced herb butter and fries.

This is served in a restaurant environment that only breathes the classic interior, timelessness and nonchalant service of a neighborhood restaurant on the Seine in Paris.

In this week's episode, I try to crack the code to the recipe for the spiced butter that will lift my already perfectly marinated entrecôte to heavenly heights. Instead of fries, I serve fried root vegetables and a sprig of thyme.

I also saber a bottle of good Champagne in the fog by the beach.

Sink into the TV sofa and enjoy. Remember to subscribe to my YouTube channel so you don't miss an episode. Buon appetito and enjoy the weekend.

Cooking both starters and mains out on the grill like this in December is absolutely fantastic. Of course, it can get a little cold around the earlobes, but the joy in preparing and the happiness in the end result warms you up.

In this week's episode, I open my can of Vänerlöjrom that I have the privilege of ordering once a year from a friend-of-a-friend-of-a-friend who is a fisherman out on Lake Vänern. Then I divide it into 10-15 small bags which I freeze and can pick out at a number of well-chosen occasions in the coming years.

For the main course, there will be a saffron-scented fish stew Bouillabaisse.

Bouillabaisse is a characteristic fish and shellfish stew/soup from southern French cuisine with ingredients such as cod, salmon and a net of blue mussels as well as strong personalities such as fennel, garlic, saffron, white wine and a splash of Pernod.

Properly prepared with a lot of love, Bouillabaisse creates an incredible dynamic among the taste buds and a memorable evening for your guests. Don't be afraid of all the steps because it's not really that complicated, but the secret is good ingredients and an hour at the stove (or stove). In the fish shop, there are usually small pieces of salmon and whitefish left over that you can buy for cheap.

Recipe – Bouillabaisse

300 grams of cod (or other white fish)

300 grams of salmon

1 net of blue mussels

1 small fennel

1 large yellow onion

2 carrots

2 cloves of garlic

1 whole and hot chili

2 tbsp tomato puree

1 bag of saffron

2 bay leaves

1 liter of fish stock

2 dl white wine

A splash of Pernod

Salt and pepper

Top with aioli, peeled shrimp and croutons