Le Rhul, President of the Bouillabaisse Charter
It is not possible to standardize cooking. Indeed, it is an art where the Chef's skill will make it successful. However, bouillabaisse has very specific ingredients that must be used if we want to respect tradition and not mislead the customer.
We therefore published a charter in the 1980s which specifies the elements of a quality bouillabaisse, with a view to promoting this regional dish. Don't forget an essential fact for the quality of this quintessential Marseille dish: the extreme freshness of the fish; essential condition for success!
Marseille bouillabaisse
Originally, it was a fishermen's dish who, when sorting the fish intended for sale, put aside some pieces that they prepared for themselves and their family. It is therefore a simple and family dish, which over the years has been perfected and can now include a binder base and shellfish.
The service
The service of the Marseillaise bouillabaisse is left to the discretion of the restaurateur, but generally speaking this preparation is served in two different dishes: the fish on one side and the broth on the stove.
Depending on the taste of the guest, the two can be mixed in a deep plate, or served separately. But one rule remains fundamental, it is the cutting of the fish in front of the guests.
The sauce(s) (rouille and aioli) will also be served, possibly accompanied by croutons rubbed with garlic.
The fish
The bouillabaisse Marseillaise must include at least 4 species.
The essential fish are: Scorpionfish, Spiderfish(Weever), Fielas(Conger), White Scorpionfish and Capon(Scorpene). The following species can also be added: John Dory, Sea Cicada, Monkfish, Lobster and Galinette (Red Mullet).
This list allows you to choose according to the arrivals and the number of guests.
Other ingredients
The other ingredients that 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 base.
Bouillabaisse is also accompanied by a traditional sauce: rouille.