Fish and seafood souyps, spreads, creams, dips...

The Mediterranean sea is a treasure for the Provencal chef. Many fishes give to the Provencal cuisine a lot a specialities. Beginning by the most famous seafood soup : the BOUILLABAISSE. This exquisite Provencal speciality is a fish - seafood soup served with fishes cooked in a "bouillon".

Bouillabaisse is savoured with small round pieces of toasted bread called "croutons" topped with the ROUILLE, a curry - garlic delicious mayonnaise, and grated Gruyere cheese. The Bouillabaisse is so famous, that its recipe have been protected by a written charter.

Despite this charter, a lot of jealous with no access neither to the raw materials or the recipe still try to use the name. I even find one from Denmark claiming this honorific title on a poor looking tin to sell a revolting brew! Please do not buy these pale imitations, demand the authentic and unique Bouillabaisse that must come from the Provencal artisan manufacturers.

Beside the legendary Bouillabaisse, the most sophisticated ready meal with fish, they are many other specialities. Beginning by fish or mussel soups, crab ("favouille" in Provencal language) soup and the famous BOURRIDE (from the Provencal bourrido, boiling) a kind of Bouillabaisse mixed with the Rouille and eggs.