No dish prepared in the coastal areas of France stirs greater passion and discussion than classic bouillabaisse. Join Chef Stephen Lee as he brings his most authentic version of this ethereal fish stew to the table. Every aspect of this dish will be made from scratch in class: the broth, the herb bouquets, the seasoning mixtures, the acid pastes, the liqueur blends, the vegetable cuts, and the seafood combinations. Chef Steve will also make the traditional garlicky rouille (a garnish of chili pepper, garlic, olive oil, and fish stock) to be served on toasts as an accompaniment, and will also prepare olive cakes to nibble on as we wait for the stew to simmer. The sweet conclusion to the evening will be a French cream tart with orange marmalade: simple, yet perfectly paired to the delicious meal we’ve just enjoyed. It’s time now to show your passionate side, and sign up immediately!