is not possible to standardize cooking. Indeed it is an
art in which success depends on the chef's savoir-faire.
Bouillabaisse, however, the most typical dish of Marseilles,
includes precise ingredients which are important to use
if traditions are to be respected and the customer is
not to be cheated.
objective of this Charter is thus to specify the elements
of a good quality Bouillabaisse, with the goal to make
this local dish better known among customers, while at
the same time respecting the art of the professional.
OF THE MARSEILLES BOUILLABAISSE
was originally a fisherman's dish. While sorting out the
fish intended to be sold they used to put aside certain
species which they would then prepare for themselves and
is a very simple family dish which has been improved over
the years and which may now include a binding sauce and
way in which the Bouillabaisse is served is left to the
discretion of the restaurant manager, but as a general
rule it is served in two different dishes, the fish in
one and the soup in the other. Depending on the guest's
wishes the dish may be served mixed together in a soup
plate or served separately.
There is, however, one fundamental rule: the fish must
be cut up in front of the guests. Pimento-flavored mayonnaise,
accompanied with croutons, is also to be served.