The secret of bouillabaisse according to Raymond Oliver

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The secret of bouillabaisse according to Raymond Oliver

The secret of bouillabaisse according to Raymond Oliver

"The secret of bouillabaisse lies in the way it is marinated," explains Raymond Oliver: the chef adds saffron, thyme and bay leaves, anise liqueur, cayenne pepper and olive oil to the fish. "Everything smells like lunch," comments Catherine Langeais!

durée

01

 

min

 

51

 

sec

Publication date : 18 November 1957

Reference:
I22292428
Credits:
Producteur: Radiodiffusion Télévision Française   -   Director : Knapp, Hubert  -  Producer : Oliver, Raymond  -  Presenter : Langeais, Catherine  -  Presenter : Oliver, Raymond
Origin:
Art And Magic Of Cooking   -   Producteur: Radiodiffusion Télévision Française
Licence:
Turnkey

Reference:I22292428

Credits:Director : Knapp, Hubert-Producer : Oliver, Raymond-Presenter : Langeais, Catherine-Presenter : Oliver, Raymond

Licence:
Turnkey
- use for cultural purposes and reserved for the actors of the network with a cultural vocation.
- in Digital Broadcasting and Events
- valid for 5 years.
editorial use
- for the purpose of informing the public or illustrating current events
- in digital distribution on its services,
- valid for 5 years.
- use for purposes of presentation and promotion of the image, brand, history, values of the Contracting Party's company
- or the case of the Beneficiary
- in digital distribution on its services and/or Events,
- valid for 1 year.
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