Hot and comforting dishes of winter are back on our plates. Three gourmet recipes with Ayushi R. Gooroochurn (Chief Yu), Executive Chief, culinary designer and chef at La Potinière.

1. Seafood bouillabaisse


500 g of fish • 300 g of squid rings • 300 g of mussels• 500 g of tomatoes • 100 g
of crab claws • 12 large prawns • 2 carrots • 1 leek • 2 onions • 4 gloves of garlic
• 1 bouquet garni • 1 fennel • 30 cl of white wine • 10 cl of olive oil • 1 g de
saffron • sprigs of parsley • salt • pepper.


Wash the cockles and mussels. Cut the fish into pieces. Marinate them in half the
saffron and 2 tbsp. of olive oil. Wash and slice the carrots, fennel and leek. Peel
and chop the garlic and onion. Crush the tomatoes. Heat the oil in a casserole
dish and let the garlic, onion, tomatoes, carrots, fennel and leek melt. Add the
white wine, the bouquet garni and 1 liter of water. Season with salt, pepper and
the rest of the saffron. Leave to cook for 30 minutes.
Filter the broth and pour it into a large saucepan. Add the fish one at a time,
starting with those with the firmest flesh, and finish with the cockles, crab claws,
mussels and shrimp. Let cook gently for 15 minutes and serve hot.

2. Goyave de Chine brown pork stew

600 g of brown pork • 6 cloves • onions • a glass of red wine • oil • salt • 4
tomatoes • pepper • 100 g of ripe goyaves de Chine • thyme • garlic.

Peel the garlic, slice the onions and cut the meat into small pieces. Heat a drizzle
of oil in a pot over high heat. Crush a tsp. of pepper, salt, cloves, a little thyme and
the cloves of garlic. Brown the pieces of meat in the boiling oil. Cook all sides well
and place them in a container. Pass the tomatoes in the food processor. In another pot, heat a little oil. Then brown the onions. Then pour the mixture crushed earlier: cloves, pepper, thyme, salt and garlic. Add the brown pig meat and the tomatoes. Add a glass and a half of red wine. Then the roughly chopped
goyaves de Chine. Let reduce for 20 minutes.

3. Warm chocolate fondant


95 g of butter • 90 g of chocolate • 50 g of flour • 100 g sugar • 3 eggs.


Melt the chocolate and then the butter in a double boiler, whisking gently. Add
the sugar, eggs and flour. Pour into pie circles or small aluminum molds. Bake in
a hot oven (200 ° C) for 6 minutes.