Bouillabaisse
Bouillabaisse might be the most argued-over dish in the French canon — and in 1980, a group of Marseille restaurateurs signed an actual charter to settle the debate. This week, we dig into the fisherman's stew that became a prince's feast: the origins on the rocky Calanques, the science behind that creamy golden broth (with no cream involved), and why your fishmonger matters more than any recipe.
We break down the fish categories you need, why oily fish is a dealbreaker, the role of pastis and saffron (including the three compounds that activate when you bloom it), and two approaches to…
The skinny
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