What is it about the French cooking that makes even a simple rustic, dish a thing of wonder? Bouillabaisse began centuries ago as a “fisherman’s stew” and became a classic, learn the secrets of which I will share in this demonstration class. It begins with the perfect stock, and from there I will guide you through the surprisingly simple recipe of this classic seafood dish. It will be served in the traditional way with a baguette topped with Rouille, which I will also be making in this class. Rouille is a robust sauce that brings together Mediterranean flavors to complete the authentic Bouillabaisse experience. Following the class we’ll all enjoy a perfect French lunch together, including a sip of wine and for dessert…? Mousse au Chocolat!