The bouillabaisse
The bouillabaisse
When we say that France is a dream destination for lovers of good food, we must not be content to speak of a single region, because it is all the territories that have something to offer. .
When we think of bouillabaisse, we immediately think of the aridity of the South, of the Mediterranean maquis and more specifically of Marseille and its creeks.
Originating in the 7th century, at the time of the founding of the Phocaean city, it means in Occitan Provençal: "lower the boil".
Composed of a fish soup, garlic croutons, rouille and potatoes, the bouillabaisse is served in two stages, the soup, then the fish.
This seafood dish is very popular with a rosé wine from the vineyards of Provence.
