Dominique Gauthier’s bouillabaisse

In addition to his marvelous roasted scampi in kadaïf, citrus and basil, or his Vallorbe frogs in tempura, spinach and garlic milk foam, the chef of the restaurant F.P. Journe Michelin-starred chef Dominique Gauthier adds another string to his gastronomic bow with the quintessential Mediterranean dish: Bouillabaisse. Following the success of this first marine opus, the chef has decided to add it to the menu on a more regular basis. Dominique Gauthier has set the second week of every month as a date for gourmets. The process begins with the preparation of the soup using rock fish: scorpion fish, monkfish, conger eel, red mullet and sea bream. Fans of this legendary dish can rest assured that the tradition remains intact, as the soup will be accompanied by traditional saffron potatoes and a rouille made with olive oil from Provence.