Bouillabaisse at Mistral Gagnant in Ontario City

Bouillabaisse at Mistral Gagnant in Ontario City
Bouillabaisse at Mistral Gagnant in Ontario City One of the most traditional dishes served in the South of France, Bouillabaisse originated in the port city of Marseille.  A lesson in complexity and patience, this delicious fish stew contains no less than three types of fish, vegetables, herbs and saffron, which is responsible for the deep orange hue of the broth. The ingredient deck for a right Bouillabaisse is the length of a spoiled child’s Christmas list, which coupled with the timely process, explains the high cost of this Provençal jewel. Luckily, a French chef from Toulouse opened Mistral Gagnant (named after a French candy), in OntarioCity to share his secret recipe.

The tiny bistro is all dressed up in typical Provençal decor-mismatched bright yellow, orange and turquoise chairs with traditional Mediterranean fabric tablecloths.  French-themed paintings and photos hang on rustic brick walls.  Though the menu is loaded with French classics like escargot, pastis, roasted lamb and sweetbreads, opt for the Bouillabaisse, served with small toasted baguette slices and plenty of rouille, the thick garlic mayonnaise served on the side.  Make sure you score a table in the window, which overlooks the cobbled rue Saint-Paul in Lower Town.

 

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Style: Sichuan Cuisine

 

Name: Braised Dongpo Pork Hock with Brown Sauce  

Property: milky white juice; Chinese-white snow peas; moderately cooked pork hock; original flavor, sweet-scented. 

Ingredients: pork hock, snow pea, scallion cuts, Shaoxing rice wine, ginger, Sichuan salt 

Recipe: Clean the pork hock, make a cut into the cracks on it and then put into stockpot for complete boiling. Then transfer it into casserole with pig bones at the bottom, add the original soups derived from boiling meats, in sufficient amount at one time, and then pour scallion cuts, ginger and Shaoxing rice wine into the casserole being heated over high fire till it is boiled. Next, transfer it to low fire to be browsed 3 hours, till when the out skin of can be easily broken in at light poke. The dish is served along with Sichuan salt and soup and snow pea in the bowl. A dip of soy sauce may be followed if you like.

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