Ateliers et Saveurs reinvents itself

We now offer a virtual alternative, so that everyone at home can continue to refine their culinary techniques, mixology skills and knowledge of wine, while being entertained and respecting social distancing measures.

Meet our chefs from the comfort of your kitchen and carry out all of your favorite workshops!


Discover all of our videoconference classes


Seafood chowder, pastis and fresh cilantro

Appetizers, Fish, Seafood & Shellfish

Comforting soup containing mussels, shrimp, squid and potatoes. The anise aromas of coriander and Pastis are complementary to those of seafood.
L'idée déco Do not overcook the seafood so they will preserve their tenderness.


Recipe for 4 persons

For the Chowder

1 Kg
Fresh mussels
100 Gr
1 Unit(s)
200 Gr
Yukon gold potatoes
100 Gr
Peeled medium shrimps
100 Ml
35% cooking cream
2 Sprig(s)
40 Ml
Olive oil
1 Liter(s)
Fish stock
1 Pinch(es)
5 Sprig(s)
Fresh cilantro
100 Ml
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

  • General preparation
    Scrape and wash the mussels. Prepare and finely chop the squid. Chop the onions. Peel and cut the potatoes into chunks.
  • For the mussels
    In a large saucepan, pour a little oil and sweat the chopped onion. Add the mussels and pour the pastis. Cook covered until the mussels open. Remove the mussels from their shells and strain the cooking juices.
  • For the Chowder
    Place the pieces of potato in the fish stock, add the thyme. Bring to a boil and cook for about 15-20 minutes. Add the mussel cooking juices, and mix everything with a hand mixer. Season with salt and pepper and add the saffron, squid and shrimp. Bring to a boil. Add the mussels and cream.
  • To serve
    Pour the soup into a bowl and garnish with a few leaves of fresh coriandes.
Do not overcook the seafood so they will preserve their tenderness.

Share this unique and tasty

Private and Corporate Events