HTH Live Kitchen with Étienne Lemaître and Nicolas Georges Vahé

Classic French Flavours – Bouillabaisse with Sauce Rouille

Nicolas and Étienne invite you to a culinary journey in the HTH Live Kitchen, where they will prepare classic bouillabaisse—the renowned fish soup from the south of France—accompanied by homemade sauce rouille and sourdough bread.

Their cooking is not only about flavour but also about history and tradition. During this masterclass, you’ll explore the origins of bouillabaisse in Marseille, its importance in French gastronomy, and the carefully selected ingredients that make this dish truly unique.

They will demonstrate the entire process in the beautiful HTH kitchen—from selecting fresh fish and shellfish to achieving the perfect balance of spices, saffron, and stock that gives the soup its distinctive taste. At the same time, they’ll show you how to make an authentic sauce rouille—a creamy, saffron-infused mayonnaise that elevates the dish.

Étienne Lemaître has been a chef at the French Embassy for 22 years, cooking for world-renowned artists, heads of state, and royalty. Before that, he worked in the United States, Switzerland, Poland, and Cyprus.

Nicolas Georges Vahé is a trained chef, chocolatier, and pâtissier. He moved to Denmark in 1998 to work at Falsled Kro on the island of Funen. Since 2006, he has focused on selling gourmet specialties—but now, it’s time for him to return to the simple things: good, honest food made easy.