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Question about pricing in restaurant in Nice, Please help!

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Guys

I am my girlfriend will make a vacation this April and decide to have a Bouillabaise in Nice, France. Howevere, I saw the menu have mention 80 EUR (2 persons) so I have a question that they need to person to order the Bouillabaise and they will charge us 2 times (80 x 2) or only 80 EUR for 2 persons because I see the other menu price is around 20 -30 EUR per main course.

Thank you.

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  1. You do not say which restaurant, but my guess is that it is 80 € per person. That is what a real bouillabaisse costs. You can also get fish dishes in the style of bouillabaisse for less. If you want the real thing, take the train or drive half an hour west to Golfe Juan and go to Tétou, where it is 90 € per person. Expensive, but you cannot do as well for less. Remember that bouillabaisse is really a Marseille dish, although I think that it cannot be better than at Tétou or the nearby, and even more expensive, Bacon.

    7 Replies
    1. re: beaulieu

      Hi beaulieu,

      One of my choice is at Les Pecheurs in Nice, please follow the URL

      [URL]http://www.lespecheurs.com/cartes.htm...

      For Tetou, I try to find their opening hours but unfortunately I can't find their website. My plan is to visit Cannes and Nice in this April on Monday, anybody know Tetou open on Monday or not?

      Another question is that if Tetou would not open on Monday in April, between Les Pecheurs and Les Viviers at Nice, which one you guys recommend?

      ThanK you

      Rob

      1. re: Robynaga

        According to that menu, it is definitely 80 euros for 2 people (i.e. 40 euros per person) for the ordinary bouillabaisse. Nice of them to offer tap water for free.

        1. re: Robynaga

          When we go to Les Pêcheurs, we have the Marmite des Pêcheurs, which seems to fit in with its good, informal type of restaurant. Les Viviers is more formal, more indoors with more upscale cuisine. I see it also offers bouillabaisse at 41 € per person. I would recommend you go to whichever one fits your mood. I wouuld think that they both serve a passable bouillabaisse.

          Tétou will reopen in April and is closed on Wednesdays. To see my full report on it and see why I am happy to pay the 96 € per person (plus wine,) go to:
          http://epicures.wordpress.com/2008/10...

          1. re: beaulieu

            Hi beaulieu

            Thank you very much for your recommendation, I will re-arrange my schedule to fit a lunch at Tetou.

            1. re: beaulieu

              Beaulieu,

              After I look at your review to Tetou, I have a question about price since the above you mention 96Euro plus wine but in your review said 96euro just for the Bouillabaise not include wine. So can you give me any idea how much I have to pay per person for only the Bouillabaise.

              Thank

              1. re: beaulieu

                I have called Tetou for reservation but they are closed for lunch on Monday.

                Now I have three choices between Les Pecheurs, Chez Nounou and L'Ane rouge, which one is the best for Bouillabaisse and how's the price for the Bouillabaisse for each place?

                Thank again

                1. re: Robynaga

                  I meant to say that the cost of the wine, starter and dessert, if any, would be on top of the 96 € for the bouillabaisse alone. I am surprised that Tétou told you they are closed on Monday; it has been Wednesday for a long time; that lets the staff be with their children who don't have school Wednesdays. Nounou, next door, is a good alternative, although it is not the same thing, but I think less expensive.
                  Some people rave over the bouillabaisse at L'Ane Rouge, but we order the bourride there so I can't say if it is as good. You have to order it several days in advance and the price varies with the fish market, but one report says 70 € per person.

          2. You might also consider having a bourride or a soupe de poissons while at a place like Bacon, it's friendlier on the budget while still getting a rich complex flavor experience, complete with rouille and croutons.

            Save the bouillabaisse order for Chez Fonfon when in Marseille!

            12 Replies
            1. re: menton1

              Menton1

              I love to have it there at Marseille, but unfortunately it cannot fit with my plan. So I think I have to make it next time I visit France.

              1. re: Robynaga

                Excuse me for nitpicking again. Please remember to spell and pronounce it "Bouillabaisse" instead of your "Bouillabaise", in order to avoid the kind of embarrassing mistake you do not intend, believe me.

              2. re: menton1

                afaik, there is no rouille associated with Bourride. It is served with Aîoli. (and for the record, I prefer Bourride to Bouillabaisse...)

                1. re: ChefJune

                  I also prefer bourride, ChefJune. As far as the aioli/rouille issue, they are virtually identical save for a dusting of hot pepper.

                  1. re: menton1

                    Which one do you think contains hot pepper?

                    The rouille I know is made from garlic, oil, piment doux, fish livers, bread and broth from the soup.

                    The aïoli I know is made from garlic, oil, and either bread or potato.

                    1. re: tmso

                      http://intlxpatr.wordpress.com/2007/0...

                      http://www.yumyum.com/recipe.htm?ID=1...

                      http://cuisine.elle.fr/elle/Elle-a-Ta...

                      1. re: menton1

                        I take that to mean that you think rouille is aïoli with cayenne (the first link)? The other two don't have any hot pepper in them (fortunately!).

                        In any case, this recipe "traditionnelle de nos grand'mères" (how is that for a conceit) looks like the sauce rouille that I know: http://www.provencemagazine.info/gast...

                        I'd be pretty unhappy with a bouillabaisse where the rouille didn't have the livers in it. I'd also wonder where they went, and if they'd thrown them out!

                        1. re: tmso

                          Thank you,, tmso! It's frustrating that so many folks accept that the two are one and the same, when in reality they are quite different. Both delicious, but different.

                          1. re: ChefJune

                            Are there any definitive recipes...?

                            I went back to Elizabeth David (a contemporary of Julia Child) the British food writer who published her first book about French cookery in 1950. David travelled extensively in France and faithfully documented traditional recipes from many regions including the variations from town to town

                            In her books she has four versions/mentions for Rouille, for me this demonstrates how tricky it is to be definitive about traditional French recipes, and way restaurants serve food, even back then chefs adapted and changed recipes:

                            1. Sauce Rouille (A Book of Mediterranean Food 1950) - garlic, grilled red pimento, bread crumbs and olive oil. The pimento is grilled and blackened, then pounded with the garlic, wetted bread-crumbs are added and then oil is stirred in (Note: this is not emulsified), some fish stock is then added.

                            2. A recipe for La Bourride (French Country Cooking 1951) this is traditionally served only with Aioli, apart from an alternative recipe from the restaurant "Voile d"Or in St Raphael which was famed back then for their Bourride, here they serve three sauces aioli, rouille and green sauce (seaweed, aioli and pastis). She states that, here, the rouille "...is not made in the usual way..." instead grilled skinned peppers, lobster coral, and the pink insides of sea urchins are pounded into the aioli.

                            3. In a recipe for "Rougets a la Provencale" (from Summer Cooking 1955) she has rouille made with an aioli base, roasted and ground red peppers, paprika and bread-crumbs.

                            4. She mentions a dish of "Catigau d'Anguilles" (French Provincial Cooking 1960) a saffrom coloured eel stew she enjoyed at a restaurant at the Pont de Gau in the Camargue. It is served with "...a very fiery sauce rouille"

                            I assume she uses "pimento" in the first recipe to denote a chilli (this is Europe in 1950 when olive oil in the UK was only bought in chemists) rather than the red pepper in the other recipes. In the third recipe the paprika could be spicy rather than sweet, and in the fourth it clearly has some heat.

                            1. re: PhilD

                              I've checked with a couple of very-French friends, one in the Indre-et-Loire, the other in Vaucluse, (Totally different areas) and both of them say that rouille and aioli are "cousins" with some slight differences.

                              Also, I have been served Bourride with rouille at several restaurants, not aioli.

                              I think, as Phil D says, there are no really definitive differences, it depends on the person and the interpretation. I'll take either with my Bourride!

                      2. re: tmso

                        Well, IMHO, bourride is not served with aïoli; it is aïoli, thinned with fish broth and with pieces of white fish put back in. Rouille is right for bouillabaisse.

                      3. re: menton1

                        Me 3.