Restaurant
Bouillabaisse with a wood fire
Grilled fish

The bouillabaisse is a typical dish of Mediterranean Provence.

In Ramatuelle, in the Var, it has been prepared since 1913 on a wood fire by the Berenguier family, who passed on their know-how in 2018 to a local figure who could continue this tradition of local culinary heritage.

The Saint-Tropez fishermen daily deliver their catch of the day from the waters of the Gulf of Saint-Tropez.

The bouillabaisse, this stew was once a soup of fishermen, or soup of the poors, made from rock fishes, remained at the bottom of baskets on the way back of fishing.

Olive oil, onions, garlic, thyme, tomatoes, without forgetting saffron, here is the base of the bouillabaisse. The dish has five different kinds of fish, among them Scorpionfish , St Pierre, Gurnard and the king of the Bouillabaisse, the Capon fish.

At the end comes the time for the preparation of La Rouille, a spicy mayonnaise with saffron and garlic that will accompany the dish.

The cooking is prepared on a firewood stove as in the past century