Love it or hate it, Bouillabaisse has been around for a long time at Provence, and it’s not going away any time soon. Many people believe that Chef Jean Francis’ Bouillabaisse is as close to the authentic dish served in France, as you’re going to get in Vancouver. This bold fish soup filled with clams, mussels, prawns, fish, and fingerling potatoes, is served with rouille, gruyere and crostini on the side; one of the heartiest dishes we serve.
Chef Matt has created his own appetizer to compliment the long list of ingredients in the Bouillabaisse; Soft Poached Egg with Red Onion Soubise, stuffed with smoked herring caviar and served with fingerling potato petals. They say a picture is worth a thousand words; I’m not sure that would cover the amount of words to describe how amazing this dish is. I’ll let the picture do all the talking for this one. Let me tell you this though; it’s delicious and well worth trying. I know I’ll be coming for dinner this week.