The Holy Grail of seafood dishes, our Bouillabaisse is made to a 100% traditional Marseillais recipe and David’s version has been cooked many times for his chef and wine producer friends in Provence to great acclaim.
What makes this dish a bit more expensive is not just the saffron but the fact that it cannot be produced for less than four people. However, due to demand, we will serve it for two.
Our Bouillabaisse includes, seabass (loup de mer or bar), monkfish (lotte), sea bream (dorade), red mullet or red snapper (mulet), some mussels (moules), and a few prawns (crevettes).
Bouillabaisse is served as two courses:
The broth is served as a soup for entree, then the fish and seafood are served as a main course. Both courses are accompanied with rouille, a garlic mayonnaise or aioli and garlic toast. The main course is also served with some baby new potatoes.
For two people; £76.00 For four people; £148.00