Bouillabaisse! No easier way to start a street fight in Marseille than to discuss what a traditional Bouillabaisse is, and who's, on the Vieux Port, is better. In my youth you had Noel the French Chef in one corner and Lucienne who was a better cook in the other. Their battle? white wine or pastis for an added kick. Every great cook has one dish, one meal they will always be remembered for. Lucienne's? 1976 a rainy night in Siesta Key and a Bouillabaisse for a dozen. Naturally I asked HER to teach me her Bouillabaisse. I may add a little of Noel's Pastis to the brew; shhhh don't tell.
There will be typical French Amuse for Aperitifs, but this is a big meal with only one star, the main course.
The traditional? Marseillaise version with our local fresh fish.
The rich broth flavored with garlic, leeks, tomato, onion, fennel, herbs and saffron together with potatoes, croutons and rouille.
Something light and refreshing after that meal!
Apero will be served, followed by wine with dinner, a traditional Provencal rose though white and red will be available. The bubbles may make an appearance for dessert...as well as the house drunk cherries.