While browsing the streets of Avondale during the "Christmas in Avondale" celebration, I decided to give the much talked about " 'town " a try. I snagged a seat at the open kitchen bar, so I could get a full view of Executive Chef Scott Ostrander work his magic. Just like an alchemist brewing a concoction, I watched him add butter, stock, and mirepoix to a pan to begin making his bouillibase.
The bouillibase is served in it's own individual le cruset pot. The moment it's served, I can smell the inciting broth, with fennel and fresh herbs. The pot is filled with a generous portion of mussels, shrimp, fish, and half a lobster tail. Chef Olestrander did a great job with this marsaolle based dish. The dish was so wonderful, my only wish was that I had a crusty piece of French bread to soak up that wonderful, flavorful broth.