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Bouillabaisse (/ ˌ b uː j ə ˈ b ɛ s / BOO-yə-BESS, US also /-ˈ b eɪ s /- BAYSS, French: [bujabɛ(ː)s] ⓘ; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille.
The grandfather of Gérald Passedat, Germain, was born in 1871 in the Tarn-et-Garonne.After a training in baking and pastry in Paris, he created his company in Marseille.He bought and sold several companies and rebought in 1917 the Villa Corinthe, next to the sea near the Château d'If and the Frioul archipelago and next to the hill of Notre-Dame de la Garde to create the restaurant Le Petit Nice.
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Bourride à la sétoise, bouillabaisse, aïoli garni, soupe de poissons à la sétoise, fish ragoût Media: Bourride Bourride ( bourrido , in provençal , borrida , in occitan [ 1 ] ) is a culinary specialty traditional to cuisine of Provence and Languedoc , based on fish , seafood , and vegetables , served with aïoli and olive oil .
As the Jewish Festival of Lights, or Hanukkah, is fast approaching (December 25, 2024 to January 2, 2025), we’re looking forward to playing dreidel (and winning gelt!), lighting the menorah with ...
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs) Calisson (famous candy from Aix-en-Provence) Chichi (French churro from Marseille) Daube provençale (a braised stew of beef, vegetables, garlic, and wine) Fougasse (a type of bread, often found with additions such as olives, cheese, or anchovies)
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