If any dish can be said to be typical of Provence, it has to be Bouillabaisse - and especially so of Marseilles. No two people will agree on what makes good Bouillabaisse, as fish vary so much along the coast. Ideally it is based on the bony rock fish, rascasse, along with whatever else is available.

Everything is cooked whole and simmered in a gigantic pot with potatoes until tender. The liquor is strained and served as a first course and the remaining chunks of fish and vegetables served as a stew. Now while our refined tastes might balk at eating heads, entrails, skin etc, be assured this is one of the top ten dishes in the world for taste.

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