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Bought by the Minguella brothers in 1965, the business quickly became a gastronomic restaurant. Specialized in seafood, and notably the « Bouillabaisse », it gained a solid reputation, and from then on, distinguished itself as an emblematic institution in the phocean city.
In 2003, the Buffa family takes over the business. The new « bosses » dedicate themselves to carrying the tradition of the restaurant and the high quality of the cooking. Yet, Christian Buffa, ex-Bocuse et Vergé, puts his own touch.
He chooses not to revolutionize the business and bewilder the clientele. As he says « I took my time, observed the customers, gave a free hand to the personnel. »
Ingrédients pour 8 pers : 4 vives, 2 st pierre, 4 gallinettes ...
Les Ingrédients : 4 œufs, 4 tranches de pain de mie, 4 pommes de terre, 2 belles truffes, ...