Comparing Bouillabaisse across three restaurants — an honest verdict

I ate Bouillabaisse at three different restaurants in the same week to compare. The results were illuminating. The use of cream varied significantly — only one got it right. The elegantly balanced profile should be consistent but interpretation differs widely.

the terroir philosophy links food to its region of origin. The best version came from a Parisian bistro, which felt authentic. baguette was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Bouillabaisse is larger than you'd think.