La Vrai Bouillabaisse de Marseille

It's Marseille and we must have bouillabaisse!  We search through the recommendations and make a reservation at Chez Fonfon in the nearby small fishing village of Vallon des Auffes, where we had walked earlier in the day.  Chez Fonfon has been serving local seafood and bouillabaisse since 1952.

Fishing and eating in Vallon des Auffes

Chez Fonfon

We start with a small amuse bouche, while our waiter shows us the fish that will be in our bouillabaisse.  The fish may vary by day, "whatever happens to wander into the net" that morning.  A typical assortment might be monkfish, scorpion fish, John Dory, and conger eel.

Starter to tease us

Our fish

View from our table

Bouillabaisse was originally a stew made by Marseille fishermen from the rockfish which they were unable to sell to restaurants or markets.  Today's bouillabaisse is five kinds of fish served with a broth and a rouille (a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper) and grilled slices of bread.

Our fish served

With the broth

And the rouille and bread

The fish and bread with rouille are soaked in the hot sauce, which is continuously refilled, and eaten until one can eat no more!

Dining in process

After our bouillabaisse, we walk back along the coast and through the old port, watching the sun set on the water, the port, and the city.  What a great end to a great day and an incredible meal!

Sunset over the Mediterranean and the old port

And, a stop in the old port for one last drink of the evening, treating ourselves once more today.

Final stop today