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Where the Alps Shake Hands With the Sea

This beautiful section of Mediterranean coast, which runs all the way from the Gulf of Lyon and the Côte d’Azur to the Italian Riviera, revels in a wealth of wonderful seafood.

One of the signature dishes of this coastal region is “Bouillabaisse,” a soup created by fishermen in the old port district of Marseille as a way of using up all the fish that had not been sold. Once considered a dish for the poor, it has over the years become a prized delicacy. At least four different types of fish are added to a boiling fish stock containing garlic, fennel, tomatoes, saffron and olive oil. These may include scorpion fish, gurnard, John Dory, monkfish and conger eel.