Sealed, numbered and signed by the hand that made it.
THE SUPPER COLLECTION
Rockfish, fennel and saffron, pressed through a mill twice. Add your own fish.
$58
Bouillabaisse began as the Marseille fisherman's meal — the rockfish too bony and ugly to sell, boiled on the beach with seawater, fennel and whatever the boat carried. The name is a contraction of bolhir and abaissar: bring to the boil, then lower it.
Its Greek ancestor kakavia, cooked in the kakavi pot, has been made on the Aegean for two and a half thousand years and is essentially the same dish. Saffron and orange peel are later Mediterranean trade arrivals.
The Charte de la Bouillabaisse Marseillaise was signed in 1980 by restaurants including Chez Fonfon and Le Miramar to defend the real thing. Gérald Passédat of Le Petit Nice, the three-star Marseillais chef, is its most serious modern interpreter.
Everything goes through the mill — heads, bones, skin. The body of a real bouillabaisse comes from milled bone, not cream and not flour.
Saffron goes in off the heat at the last moment. Boiled saffron turns medicinal and loses its perfume within minutes.
Rockfish reduction, milled twice
6 hours
Bring to a simmer, poach your fish in it for six minutes, and serve with rouille.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
Autumn 2025
Picked at dawn, late October 2025
Autumn 2025
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
