“Good food takes good time” says Executive Chef Frazer Wood at Bistrot, proving this motto with his signature and sumptuous take on traditional Bouillabaisse that can require more than 8 hours of preparation and cooking time. A seafood melody, Bouillabaisse is a fish stew that originates from the port city of Marseille in the South of France. It was originally dubbed a poor man’s dish when local fishermen would add bony rockfish that they were unable to sell to restaurants or markets. But the dish soon evolved and has since become one of France’s most famed recipes.
The stew comes from the Provençal Occitan word bolhabaissa, which means to boil and to simmer, and hence, Bouillabaisse usually includes shellfish and other seafood simmered together with vegetables, then served with a rouille; a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread. At Bistrot, they have taken this age old recipe and made it their own by using premium fish and a little “je ne sais quoi” that captures the heart and soul of French gastronomy. Chef Wood lived in the south of France for some time and has combined his knowledge of local and traditional French cuisine to perfect this mouthwatering dish. Using only the freshest locally sourced fish and seafood to prepare the Bouillabaisse, each rich bite offers a taste of French heaven.
