Jean Marchi, maître d'hôtel of restaurant 'Le Calypso', de-bones fish to serve portions of bouillabaisse in front of diners in the dining room, Le Calypso, Marseille, France, 25 August 2012. Bouillabaisse is a traditional Provençal fish stew originating from Marseille. The fish and vegetables are traditionally served separately from the broth. Addition of saffron gives the dish its trademark yellow colour.
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Jean Marchi, maître d'hôtel of restaurant 'Le Calypso', de-bones fish to serve portions of bouillabaisse in front of diners in the dining room, Le Calypso, Marseille, France, 25 August 2012. Bouillabaisse is a traditional Provençal fish stew originating from Marseille. The fish and vegetables are traditionally served separately from the broth. Addition of saffron gives the dish its trademark yellow colour.
  • Filename rm240812_07.jpg
  • Date 24 Aug 2012
  • Location Marseille France
  • Image ID I0000kZiLdeYetq0
  • Filesize 5.5MB
  • Image size 5616x3744 pixels

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Editorial and corporate photographer, Nice / Cannes / Monaco, South of France. Currently in  loading... .