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For an exceptional bouillabaisse
The Bouillabaisse Charter
Tradition at the rendezvous

Le Rhul, President of the Bouillabaisse Charter

It is not possible to standardize cooking. Indeed, it is an art where the Chef's skill will make it successful. However, bouillabaisse has very specific ingredients that must be used if we want to respect tradition and not mislead the customer.

 We therefore published a charter in the 1980s which specifies the elements of a quality bouillabaisse, with a view to promoting this regional dish. Don't forget an essential fact for the quality of this quintessential Marseille dish: the extreme freshness of the fish; essential condition for success!

Once upon a time

Marseille bouillabaisse

Originally it was a dish of fishermen who, while sorting the fish intended for sale, put aside certain pieces that they prepared for themselves and their family. It is therefore a simple and family dish, which over the years has been perfected and which can now include a binder base and shellfish.

Quite an art

The service

The serving of bouillabaisse Marseillaise is left to the discretion of the restaurateur, but generally speaking this preparation is served in two different dishes: the fish on one side and the broth on the stove.

Depending on the guest's taste, 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.

We will also serve the sauce(s) (rouille and aioli) possibly accompanied by croutons rubbed with garlic.

Good seafood

The fish

The Marseillaise bouillabaisse must include at least 4 species.

The essential fish are the following: Scorpionfish, Spider (Live), Fielas (Conger), White Scorpion and Capon (Scorpene). We can also add the following species: Saint Pierre, Cicada de mer, Monkfish (Lotte), Lobster and Galinette (Rouget grondin). 

This list allows you to choose according to arrivals and the number of guests.

To accompany 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 background.

Bouillabaisse is also accompanied by a traditional sauce: rouille.