Rōze Traore: Seared Chilean Sea Bass with Celery Root Purée, Golden Mushrooms, and Creamy Charred Corn with Mint Blossom & Herbs

The New-York-by-way-of-Côte-d’Ivoire chef, hotelier, and activist shares a dish that brings together memory, technique, and culture.

This isn’t a daily Substack—it’s more like a dinner party I throw when there’s something special to justify a gathering. I’m so glad you pulled up a chair for this one. Today Rōze Traore, the internationally renowned chef, hotelier, and model shares his incredible story along with a stunning recipe from his homeland.

Originally from Côte d’Ivoire, Traore enrolled at Le Cordon Bleu at 18. From there, he went on to work in some of the world’s most prestigious kitchens, including Eleven Madison Park and The NoMad.

Traore’s hotel, La Fourchette de Roze, is located in Grand-Bassam, Côte d’Ivoire, a historic gem of a town in West Africa. Grand-Bassam, once the country’s capital and a bustling trading post, now boasts beautiful beach resorts.

What moves me most about Traore isn’t his refined culinary vision but his commitment to bringing fresh, beautiful food to communities in need while introducing the world to Ivorian flavors and perspectives through elevated dining experiences. Some of his clients include Veuve Clicquot and the Guggenheim.

I’m honored to share Traore’s story along with a recipe that holds deep personal meaning for him.

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What’s significant to you about your Seared Chilean Sea Bass with Celery Root Purée and Golden Mushrooms?

I've always felt a strong connection with the ocean. I have vivid memories of being on the beach with my grandparents in Grand-Bassam. My father was an offshore fisherman who would spend months at sea. He’d come home with stories and cook for us. A lot of my earliest food memories come from those moments.

Living in Côte d'Ivoire during part of my childhood also shaped my relationship with food—it was a way to bring people together. Sometimes, it even sparked a fight when your older cousin ate all the meat from the stew, lol.

So seafood has always been in my DNA, both emotionally and culturally. This dish is special because it’s similar to the way my father would prepare the fish he brought home. It’s fresh and delicate—sophisticated, but still simple enough for a weeknight meal.

I’m always trying to elevate flavors by blending cultures and techniques. This dish does just that, bringing together the essence of Côte d’Ivoire with classic French methods that many readers might be more familiar with.

What drew you to the kitchen?

As a newborn I had a congenital condition. At 12, I underwent open-heart surgery. During long periods of recovery, the kitchen became a place of healing.

After high school, I decided to dive deeper into the culinary arts and enrolled at Le Cordon Bleu. It felt like a natural next step—turning to cooking not just for comfort, but as a creative outlet and career.

You do meaningful work bringing fresh food and the pleasure of eating well to communities in need. What sparked that passion?

A lack of transparency around food.

Food should be a basic right—people shouldn't go hungry. Beyond access, there’s also a need for education about produce, growing food, and understanding how food communicates.

As a chef, I see it as part of my purpose to use what I’ve learned to bring insight, access, and inspiration to others—and to help them experience food as both nourishment and joy.

Seared Chilean Sea Bass with Celery Root Purée, Golden Mushrooms, and Creamy Charred Corn with Mint Blossom & Herbs

Chef’s Notes:

“Taking each ingredient to its furthest extent is what cooking is about. Transforming something like celery root—a hard, knobby vegetable—into something silky and complex is the magic. Same goes for corn. I see so many possibilities just looking at a whole cob. This dish brings together memory, technique, and love for flavor.”
— Rōze Traore

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Ingredients

For the Sea Bass

• 3 oz Chilean Sea Bass (per portion)

• 2 sprigs of Thyme

• 1 sprig of Rosemary

• 2 cloves of Garlic, smashed

• 1 Lemon (for zest and juice)

• Grapeseed or Canola Oil

• 1 tbsp Butter

• Salt

For the Celery Root Purée

• 1 Celery Root, trimmed, cleaned, and sliced into ½-inch pieces

• 1 White Onion, peeled and julienned

• 1 Yukon Gold Potato, peeled and cut into 1-inch pieces

• 1 Lemongrass stalk

• 1 Bay Leaf

• 1 sprig Thyme

• ¼ cup White Wine

• 1 quart Milk

• 1 tsp Butter

• Grapeseed Oil

• Salt

For the Golden Mushrooms

• 1 bunch of Beech Mushrooms, separated

• Grapeseed Oil

• Salt & Cracked Pepper

• 1 Lemon (zest and wedge)

• Chiffonade of Parsley and Chives

For the Creamy Charred Corn

• 2 ears of Fresh Corn, husked

• 1 quart of Milk

• 1 tsp Butter

• 4 sprigs Thyme (plus extra picked leaves)

• ¼ cup Parmesan, grated

• Parmesan Rind

• Salt

• Parsley, chiffonade

• Mint Blossoms

• Lemon Zest

• Lemon Verbena

• 4 Whole Black Peppercorns

• Grapeseed Oil

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Equipment Needed

• Blender

• 2 sauté pans

• Medium saucepot

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Instructions

Step 1: Make the Celery Root Purée

1. In a large pan over low-medium heat, drizzle oil to coat the bottom.

2. Add julienned onions and a pinch of salt. Let them sweat (no browning) for ~3 minutes.

3. Add the white wine and cook off the alcohol (~2 minutes).

4. Add celery root, potato, and milk to the pan. Season lightly with salt.

5. Add lemongrass, bay leaf, and thyme sprig.

6. Simmer on low-medium heat for 25–30 minutes, or until vegetables are fork-tender and translucent.

7. Remove solids (discard bay leaf, lemongrass, and thyme). Transfer celery root, potato, and onions to a blender.

8. Add ¼ cup of the cooking liquid. Blend on high until smooth.

9. With the blender running, add 1 tsp butter. Season to taste with salt. Set aside and keep warm.

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Step 2: Prepare the Golden Mushrooms

1. Separate mushrooms into individual stems.

2. Preheat a pan over medium heat.

3. Drizzle oil to coat the bottom of the pan. Add mushrooms, season with salt and cracked pepper.

4. Sauté for about 5 minutes until golden brown.

5. Turn off the heat. Zest a lemon over the mushrooms and squeeze in a wedge of juice.

6. Finish with a chiffonade of parsley and chives. Set aside and keep warm.

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Step 3: Sear the Sea Bass

1. Season the fish with salt on both sides.

2. Preheat a pan over low heat. Drizzle with oil to coat the bottom.

3. Place the fish skin-side down in the pan.

4. Cook for 4–5 minutes until the skin is golden and crisp.

5. Flip the fish. Add 1 tbsp butter, thyme, rosemary, and smashed garlic.

6. Once the butter foams, baste the fish continuously for 2 minutes.

7. Remove from pan. Set aside for plating.

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Step 4: Make the Creamy Charred Corn

1. Cut one corn cob into quarters. In a saucepot, combine:

   • 1 quart of milk

   • 2 thyme sprigs

   • Parmesan rind

   • 4 whole black peppercorns

   • Corn cob pieces

2. Simmer over low heat for 15 minutes to reduce the stock by half.

3. Turn off the heat and steep lemon verbena in the warm liquid.

4. Meanwhile, cut the kernels off both ears of corn.

5. Heat a separate pan over medium heat. Drizzle in oil and add corn kernels.

6. Add a pinch of salt and picked thyme. Let the corn char lightly for ~5 minutes.

7. Slowly ladle in the corn stock to deglaze the pan.

8. Add ¼ cup grated Parmesan and 1 tsp butter. Stir to combine.

9. Finish with a chiffonade of parsley and a few mint blossoms. Add lemon zest just before serving.

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To Plate

1. Spoon celery root purée into the center of the plate.

2. Place the seared sea bass on top or just beside the purée.

3. Scatter golden mushrooms around or atop the fish.

4. Add a generous spoonful of creamy charred corn on the side.

5. Garnish with additional herbs or mint blossoms if desired.

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