expensive but authentic seafood in marseille. the guidebooks in marseille all hold recommendations of trying bouillabaisse, a local specialty of fish soup. it’s a bit different from what you’d expect if you usually have it as a starter, as the local version is an expensive main course, usually cooked using 5-12 types of fish into a cloudy dark brown soup that is dished up separately from the fish cooked in it. the fish is usually then filleted and deboned and served on the side.
there are apparently 11 restaurants that conform to the Charte de la Bouillabaisse Marseillaise, which I essentially think of as the bar for fish restaurants. it was apparently created in order to standardize the definition of bouillabaisse, and la rhul is one of the 9 that are in marseille itself.