The Chef and his team
Chef of Terminus Nord
Jean-Philippe Bourgueil began his apprenticeship at the age of 14 in La Varenne Saint-Hilaire at the Château des Iles restaurant. At 16, he became one of the youngest commis (steward) in France and honed his skills at L'Aigle restaurant in Croissy Beaubourg (Seine and Marne department).
Over 20 years, this lover of dishes served with sauce has succeeded in sharing his love of cooking in the many Parisian brasseries where he worked, including Bœuf sur le Toit, Le Vaudeville, Julien and La Coupole.
Today, as Executive Chef at Terminus Nord, Jean-Philippe Bourgueil, puts all his talent and creativity at your service to bring you a menu that shrewdly combines original recipes with timeless classics.
Driven by passion
His sole wish is to enable his team to succeed in a unique environment and pass on his love for products.
Mixing flavours and textures, these traditional or modern creations will not fail to delight your tastebuds.
Recipe from the Chef
"Quand ça bouille, tu baisses !" (When it boils, you turn it down!). It is this Provencal expression which lends its name to bouillabaisse. In its original form, it was a fish soup made and enjoyed by the fishermen who plied the rocky inlets between Marse
Ingredients for 6 people :
- - 360 g monkfish fillets
- - 300 g scorpionfish fillets
- - 300 g sea bream fillets
- - 360 g sea robin fillets
- - 360 g European conger fillets
- - 330 g velvet crabs
- - 300 g Spanish mussels
- - 900 g potatoes, Charlotte variety
- - 1 leek, white parts only
- - 1 bulb fennel
- - 8 cloves garlic
- - 1 bunch dill
- - 2,5 litres fish soup
- - 1 1/4 baguettes
- - 420 g rouille sauce
- - olive oil
- - 5 g saffron threads
- - salt, freshly ground pepper
- Peel the potatoes and place in fish soup to cook, along with a few saffron threads.
- In a skillet, heat the olive oil and cook the thinly sliced fennel and leeks over low heat with the remaining saffron threads and six crushed garlic cloves with the lid on the pan. Season with salt and pepper.
- Leave to cook for five minutes, then add the fish fillets, cleaned Spanish mussels and velvet crabs to the fish soup. Return to a boil and leave to cook for five minutes more.
- Prepare the croutons: slice the baguettes thinly and toast in the oven at 180°C (gas mark 6) so they turn a pale gold colour. Rub them with garlic.
- Distribute the fennel-leek mixture, fish fillets, potatoes, mussels, velvet crab and fish soup evenly among the soup dishes. Garnish with a sprig of dill. Serve immediately with the rouille sauce and croutons.
When preparing the fish soup, add a few drops of anise liqueur at the end to brighten the flavour.