You don’t have to fly to Marseille and lose on the Euro exchange to enjoy Bouillabaisse. But there are only 5 more nights to enjoy Chef’s specialty as it will go off the menu after Thursday, December 15 (because Holiday Menus start on December 16). Chef wakes up every morning calling his sources for menpachi, the rock fish so essential for the flavorful fishermen’s broth in which he poaches the dayboat snapper. A labor of love to bring you an authentic Provencal treat.

Chef Mavro's Bouillabaisse
The recipe has inspired rave reviews from guests about their memorable experience as the luscious aromatic soup is poured over the snapper. Also pictured here are the yukon potatoes, rouille (a special aioli for bouillabaisse) and a country bread crouton. The optional wine pairing:
Chateau de Pibarnon, 2008 Cotes de Provence Rose, Bandol
“melon, white pepper, cherry, white peach, delicate & refreshing”