Techniques » How to Supreme (Segment) Citrus
Robert Sisca, Executive Chef of Bisto du Midi, is a knowledgeable culinary expert when it comes to fish. Citrus fruits are a great accompaniment to seafood dishes, so who better to share a classic technique that achieves perfect, peel-and pith-free segments of fruit? Vibrant, juicy supremed fruit adds just the right amount of sweet-tang to oysters, clams, lobster and fish such as Robert's Citrus-Marinated Fluke.
Roberts Sisca, Executive Chef of Bistro du Midi, is thrilled to bring a taste of Provence to Boston. Influenced by his time cooking in New England, he has tremendous respect for all things seafood, and an immense appreciation for local product. Seasonality is where Provencal cooking begins and ends for Sisca. There is no culinary trickery, it is simple food done beautifully.
A graduate of Johnson & Wales, Sisca worked his way through New England, including Gracie's in Providence and Bosun's Bistro in Nantucket. He then honed his culinary skills in New York City at One If By Land, Two If By Sea before becoming Executive Sous Chef at the renowned Le Bernardin. During his tenure there, Le Bernardin earned the coveted Michelin Three Star award and Four Stars by the New York Times.
At Bistro du Midi, Sisca has found the ideal opportunity to bring together his passion for ingredient-driven cuisine with his refined, classic technique.
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