September 1, 2018
THE SALTY CHEF-BOUILLABAISSE
The funny thing about bouillabaisse is that like a lot of ‘fancy’ foods it has a very humble upbringing. Think of oysters, snails, frogs’ legs, caviar: all these expensive foods started out as very affordable foods. Some were used to encourage drinking (oysters and caviar), others were little better than fertilizer (lobster), and some came to be on the dinner…