Marguerite Sohn
Four nights of a menu she has been cooking in a much smaller room in Marseille. One sitting a night, thirty covers, no à la carte and no substitutions except for allergies.
The Menu
Anchovy, butter, radish
Bouillabaisse, the proper one, served in two parts
Broth first, then the fish. This is how it is eaten there and we are not going to change it here.
Lamb, aubergine, black olive
Almond tart, crème fraîche
One seat, all four courses78
Paid in full at booking, non-refundable, transferable to anyone you like up to the day before.