Traditional Bouillabaisse: The Fishermen's Stew of Marseille

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 
 

Step into the warm, sun-drenched kitchens of coastal Provence in this hands-on cooking class focused on the art of bouillabaisse — a rustic yet refined fisherman’s stew born in the port city of Marseille. Far more than just a seafood soup, bouillabaisse is a dish rooted in tradition and technique. In this class, you'll learn the authentic method of preparing it — starting with whole fish to build a deeply flavorful broth, layered with saffron, fennel, tomato, and citrus. From the careful timing of the “bouillir” (to boil) and “abaisser” (to reduce), you’ll see how the dish gets its name and signature complexity. We’ll also make the garlicky, saffron-tinted rouille traditionally served alongside. And because no Provençal meal is complete without something sweet, we’ll finish with spiced red wine–poached pears. Whether you're a seafood lover, Francophile, or curious cook, this immersive experience will transport you to the Mediterranean coast, one ladle at a time.

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Traditional Bouillabaisse  ~ Fish stew with a deeply flavorful broth including saffron, fennel and citrus

Rouille ~ an emulsion similar to aioli native to the ports of southern France and made for bouillabaisse 

Red Wine Poached Pears 
 

This menu contains the following common allergens: Fish, Shellfish, Egg, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

_{Photo courtesy of Zoe McLaughlin}