Every chef dreams of having a fairy godmother, someone who can wave a magic wand and magically supply everything needed to make a dream restaurant come true. Alain Giraud got one. His Bastide, one of ...
– Saute onions, carrots, celery and garlic in oil. Season with salt and pepper. – Deglaze with White Wine, add bay leaf, saffron, lobster heads, canned tomato and chili flake. Reduce by half. – Add ...
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