Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A dish made with
monkfish ,mayonnaise , and avegetable brunoise .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Highlights include bourride, a garlicky, creamy fish soup, and risotto with artichokes, followed by main dishes like cod aioli and long-simmered Niçois beef stew, and baba au rhum dessert.
To Catch a View in Monaco Lanie Goodman 2011
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Add garlic to make an aioli and it is wonderful with bouillabaise or bourride and goes great with a number of poached cold water fish including monkfish.
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Cheongsam, huipil, pelerine, bourride - Toronto's Laura Newcombe seemed unstoppable in the final round of the Scripps National Spelling Bee in her attempt to go down in bee lore as the first Canadian to win the storied event.
Thestar.com - Home Page Katie Daubs 2011
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That simplicity is echoed in a trio of salads and a trio of sandwiches, but the larger plates are what really sucked me in, especially a mahimahi and clam bourride redolent of fennel and a pile of fried chicken thigh confit that went down like the ghostly essence of poultry.
Chicago Reader 2010
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That simplicity is echoed in a trio of salads and a trio of sandwiches, but the larger plates are what really sucked me in, especially a mahimahi and clam bourride redolent of fennel and a pile of fried chicken thigh confit that went down like the ghostly essence of poultry.
Chicago Reader Kate Schmidt 2010
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That simplicity is echoed in a trio of salads and a trio of sandwiches, but the larger plates are what really sucked me in, especially a mahimahi and clam bourride redolent of fennel and a pile of fried chicken thigh confit that went down like the ghostly essence of poultry.
Chicago Reader 2010
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That simplicity is echoed in a trio of salads and a trio of sandwiches, but the larger plates are what really sucked me in, especially a mahimahi and clam bourride redolent of fennel and a pile of fried chicken thigh confit that went down like the ghostly essence of poultry.
Chicago Reader 2010
-
That simplicity is echoed in a trio of salads and a trio of sandwiches, but the larger plates are what really sucked me in, especially a mahimahi and clam bourride redolent of fennel and a pile of fried chicken thigh confit that went down like the ghostly essence of poultry.
Chicago Reader 2010
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