Cooking Provence Bouillabaisse and Wine

Cooking Provence Bouillabaisse and Wine

Saturday, November 28, 2026 | 19:00–21:30

Audience: 21+

Menu: Roasted red, yellow and orange peppers with lemon vinaigrette, basil and toasted pine nuts; Marseille-style bouillabaisse with fish, shrimp and mussels, garlic croutons and saffron rouille. Wine pairings: Rolle (Vermentino) from Provence or Corsican Vermentinu with the peppers; Bandol rosé with the bouillabaisse.

Roast colorful peppers and dress them with lemon, basil and pine nuts, then prepare saffron-scented bouillabaisse with fish, shrimp and mussels. Make rouille and garlic croutons to serve alongside. Explore Rolle or Corsican Vermentinu with the peppers and Bandol rosé with the seafood. Ages 21+.