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.
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.