"Bouillabaisse", a typical Provencal dish!

Your favourite four-star campsite invites you to sample one of the Côte d’Azur’s most iconic dishes!

Keen to sample some of the region’s culinary specialities during your holiday in the South of France? Your favourite four-star campsite Les Jardins de La Pascalinette® in La Londe invites you to discover the legendary Marseille Bouillabaisse!

Formerly a traditional fishermen’s dish made with leftover fish from the day’s catch, this recipe has become one of the stars of Provencal gastronomy. The traditional Marseille Bouillabaisse takes its name from the term “bouiabaisso” meaning to boil and turn down, because “When it boils, you turn it down”!

A typical family meal, it is often served in two dishes, with the fish on one side and soup on the other, accompanied by a rouille sauce and croutons rubbed with garlic.

If you want to make the original recipe, you’ll need to get up very early to go fishing! Otherwise, simply head to the nearest fishmonger or market stall. Unless of course you’d rather savour it at one of the local restaurants specializing in Bouillabaisse! The campsite team will be delighted to advise you on eateries featuring it on their menu.

What is the recipe for Bouillabaisse ?

Monkfish caught off the coast of Porquerolles

So, what are the ingredients? Mediterranean fish of course, but not any old fish! You’ll need some rockfish, especially for the stock: John Dory, weever, scorpion fish, conger eel and wrasse are cooked whole with “favouilles” (little crabs), onion, garlic and bay leaves, then ground to a paste using a food mill.

For the trimmings, you’ll need fillets of scorpion fish, monkfish, John Dory, red mullet and weever fish, plus mussels, dog cockles and prawns seasoned with star anise, fennel and saffron, and served with potatoes. Simmer the soup for two hours and enjoy!

You simply can’t have Bouillabaisse without croutons spread with rouille sauce! In bygone days, fishermen used to make a spicy mayonnaise with chilli peppers. Its reddish colour was reminiscent of rust, hence the name of today’s sauce: rouille. There are two recipes for rouille, one with potatoes and one without, it all depends on the desired texture. To prepare the sauce, you will need one egg yolk, mustard, garlic, saffron, olive oil, paprika and Cayenne or Espelette pepper.

And believe us when we say that after eating a Bouillabaisse paired with a delicious Rosé de Provence, you’ll be ready for a siesta in the shade of the campsite’s pine trees, on your sun lounger or by the water park pools!