Amandine Roux

My family has fished out of the Old Port for three generations, so the fish market at dawn is where I am most comfortable on camera. I also run a cooking call built around bouillabaisse, since half the questions I get afterwards are really about how to make it properly at home. On a call I like slowing right down at the moment a fish gets weighed or a pot starts to come together, because that is where the actual skill sits. I am direct about ingredients and timing, and I would rather correct a mistake early than let someone find out later.