Le Rhul, president of the Bouillabaisse charter


It is not possible to standardize the kitchen. Indeed, it is an art where the chef's knack will make success. However, Bouillabaisse has very specific ingredients that it is important to use if we want to respect tradition and not mislead the customer. In the 1980s, therefore, we published a charter which specifies the elements of a quality Bouillabaisse, in order to promote this regional dish. Do not forget an essential fact for the quality of this Marseille dish par excellence, it is the extreme freshness of the fish; essential condition for success.

Quite an art The service

The service of the Bouillabaisse Marseillaise is left to the appreciation of the restaurateur, but generally this preparation is served in two different dishes: the fish on one side and the broth on the stove. Depending on the taste of the guest, the two can be mixed in a deep plate, or served separately. But one rule remains fundamental, it is the cutting of the fish in front of the guests. The sauce (s) (rouille and aioli) will also be served, possibly accompanied by croutons rubbed with garlic.

Good seafood The fish

The Bouillabaisse Marseillaise must contain at least 4 species. The essential fish are the following: Scorpionfish, Spider (Vive), Fielas (Conger), White scorpionfish and Capon (Scorpène). We can also add the following species: Saint Pierre, Sea Cicada, Anglerfish (Monkfish), Lobster and Galinette (Rouget grondin). This list allows the choice according to arrivals and the number of guests.

To accompany the fish The other ingredients

The other ingredients which contribute to the preparation of this specialty are in particular: salt, onions, pepper, fennel, saffron, parsley, olive oil, potatoes, garlic and tomatoes. You can also add small rock fish for the bottom. The Bouillabaisse is also accompanied by a traditional sauce: La Rouille.

What are saying
our clients