Since 1940, this restaurant has offered two versions of bouillabaisse that continue to wow gastronomes. Set about 3km (2 miles) east of the Vieux Port, across the boulevard from a rocky stretch of seacoast, it offers two blue-and-white dining rooms, lots of varnished mahogany and polished brass, and seats that never come without some kind of sea view. Alex Galligani, the owner, once drafted the Charte de la Bouillabaisse Marseillaise, which stipulates that a proper bouillabaisse must contain at least four types of fish, which may include guarnard, John Dory, anglerfish, chapon, conger, and scorpion fish. All of these are present within the standard-issue bouillabaisse de pecheur served here, and within the bouillabaisse homard you'll get chunks of lobster meat as well. The other distinctive specialty of this place is grilled fish, almost every kind that lives in the Mediterranean, a display of whose raw ingredients greets you near the restaurant's entrance.
- © Frommer's 2013
- Highly Recommended 2010