Come behind the the scenes of one of Brighton’s best restaurants and get to know Petit Pois head chef and co-owner, David Roy, as he takes us through the process of making the best #Bouillabaisse in Brighton & Hove, from fish prep to plating.
David starts with a lesson on how to fillet mackerel, monkfish, sea bass and turbot, as well as prepare squid, mussels and clams before moving on to the vegetable base for the fish soup. After adding in the roasted fish bones, the soup is left to simmer for an hour to build depth of flavour. When it’s ready, David blitzes and strains the soup, and tops with all of the beautifully cooked, locally landed fish and shellfish he prepared earlier – Petit Pois’ bouillabaisse truly is a knockout dish.
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📍 Petit Pois, Brighton, UK
🧑🍳 David Roy
► https://petitpoisbrighton.co.uk/
► Instagram: https://www.instagram.com/petitpoisbrighton
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CHAPTERS
00:00 Intro
00:19 Fish delivery
00:42 Fish prep
11:22 Making the soup
16:46 Cooking the fish
18:45 Plating the dish
19:40 Tasting
#BehindTheScenes #FrenchCooking #SeafoodRecipe #BrightonFood #ChefsOfYouTube #RestaurantLife #BrightonFoodBoy
32 Comments
Too fishy
Loved the prep work really shows you what goes into a high quality dish.
Grilled bread…???????
This one is solid.
Top stuff!
Like, sub, bell (c)
Ohhh yummy yummy yummy … 😋 😊 merci beaucoup!
Love the video but I couldn’t finish watching it because of the background music. The music is horrible
very delectable chef. like the individual attention to each fish variety
Manchmal, stellen Sie scheint schwieriger Antwort geben ? Wie kann ich es Gewinner ?
Wie lange habe ich schon geschlafen ? Hoffentlich, werde ich an Gewinner Teilen ..❤
Jeder möchten Arbeit verdienen !
how much for that plate?
🥹🥹🥹🥹🥹🥹…😢…I can only wish…for that dish…of fish..😋
£22.50 – good value for all that labour and ingredients.
great video! gonna have to take my mum there.
I'm sorry but all this preparation for one dish is over the top for me. I'm here out of curiosity but a Greek fish soup is more than enough to satisfy my urge. Or should I call it a bouillabaisse to make it sound gourmet-ish (and expensive). lol
Absolutely BEAUTIFUL…..
Thank you so much….
❤ 👍🏻
I will cook this for my family dinner party….
great video. i do hope you all dont just wash the cutting board, but also kill the bacteria with 91% rubbing alc.. that really helps. 😊
I want him to come and resharpen my kitchen knives – his are like razors!
BEFORE WATCHING I JUST WANT TO PRETEND THAT THE WAY THIS WORD IS PRONOUNCED IS BOO- LA- BA- SAY… PLEASE TELL ME IM RIGHT.. WOULDNT WANT ANYTHING TO HAPPEN TO IDK SAY THE EIFFEL TOWER… DID HE JUST SAY BOO-YA-LAYS? TISK TISK…
He losing money on that dish .
"BIG FISH/BATES FISH"
"BON A PETIT"🎣⚖️🍽️
🇺🇸🤝🇫🇷
😮😋😃
Monkfish head is great for the fumet, it’s a shame they throw it away
Based on the looks? 🤪
I like the fact that he had the honesty to tell he uses local fishes
This is nothing but a masterpiece
5:25 “the monkfish always comes with the head off…….the reason is it’s a very ugly fish”.
Yes, it may be an ugly fish but I’ve seen monkfish at fishmongers with the head still on.
Not seen any recently as I no longer go round local fishmongers as I’m no longer by the coast.
PS I wasn’t too far from Brighton at the time.
how much?
sorry this is not bouillabaisse , not at all
He screwed the cap off the white wine while saying that you should use a quality wine for the dish!.
So this chef says quality wines come with a screw top. !!!
music is annoying