This summer, Restaurant Daniel invites you to experience La Bouillabaisse with Rouille, a refined take on the classic Provençal seafood stew. This traditional Mediterranean dish is anchored by an aromatic, saffron-infused bouillabaisse broth, slow-simmered with seasoned fish and aromatics to bring depth and complexity.
 A medley of premium seafood is delicately poached and artfully arranged, featuring red mullet, snapper, halibut, monkfish, dory, and black sea bass; langoustine, lobster, king crab, and spot prawn; along with clams, cockles, mussels, baby squid, cuttlefish, baby octopus, and sea urchin.
The dish is complemented by saffron-poached pomme “savonnette,” stuffed tomato confit, and fennel gently cooked with pastis. A crisp socca tuile and a Parmesan–Gruyère-toasted baguette provide texture and richness, while fennel pollen, fleur de sel, bottarga–fennel seasoning, and a bold Provençale rouille with stuffed tomato bring vibrant coastal character to every bite.