Famous worldwide for its bouillabaisse, Chez Fonfon has been perpetuating the much-loved family recipe for four generations. However, the house’s great specialty was originally a popular dish cooked by fishermen who used unsold fish to concoct a nutritious and tasty soup with several spices. A typical Marseilles dish whose origins date back to the founding of Marseille, 600 years BC and whose title comes from the Provençal «bouiabaisso» or «bolhabaissa» which means «when it boils, we drop». The recipe can vary, but two rules must be respected according to the charter established in 1980 by the chefs of Marseilles: It must not contain lobster and all the fish (four species minimum) must come from the Mediterranean Sea. The fish used for the bouillabaisse at Fonfon’s are caught daily by our pointus, brought back and prepared by our brigade. Depending on the fish caught, scorpion fish, red mullet, galinette, conger eel, girelle and other rock fish are cooked and other species such as Saint Pierre are added, ensuring that they are cooked just right. Garlic, saffron, celery, fennel, herbs from Provence, cayenne pepper and olive oil make up the ultra tasty broth. To this we add potatoes, rouille and croutons. We offer to prepare the fish in front of you or already prepared for immediate enjoyment.