"And what will we drink with the bourride?"

But only two things would ever tempt me to go back: the bouillabaisse and the bourride.

The restaurant's version of bourride is also authentic.

Bouillabaisse, bourride and other Provençal dishes are served in the sunny dining room.

It often accompanies a bourride, a fish soup, or is served with potatoes and cod (fr.

There are, of course, more complex soups, among them the bouillabaisse and bourride of Provence.

Specialties include medallions of lotte in bourride and duck with onion confit.

To be grilled, fried, braised, baked in salt or turned into one of two legendary fish dishes, bouillabaisse and bourride.

In his sunny dining room, decorated with print fabric, he is serving bouillabaisse, bourride and other Provencal dishes.

The potatoes are well cooked and the milky broth of the bourride is deliciously redolent of garlic.

Aioli is the famous French sauce that goes with bourride (Provencal fish stew) and it uses plenty of garlic.

The duck confit with white beans is terrific, as is the seafood bourride, a Loire Valley stew.

The recipe is based on a langoustine dish at La Bourride, a two-star restaurant in Caen, France.

Service was helpful and amicable: As I agonized between bourride and terrine to start, my server suggested both for a small surcharge.

A heady specialty from the Mediterranean coast that is rarely found in restaurants here is called bourride, which is a fish stew bound with garlic mayonnaise.

Mr. Lanzone said that cioppino is really a kind of burrida, closely related to the bourride and bouillabaisse of Provence.

I also love catfish meunière, and it is excellent in a classic bouillabaisse or bourride and in a Creole concoction called courtbouillon.

Mussels are commonly seen here in addition to fish specialties of Sète, Bourride, Tielles and Rouille de seiche.

Mr. D'Amico's twist on the garlicky Provencal seafood stew called bourride, however, lacks the gutsy rusticity of the original.

Roast lamb with ratatouille, veal with tarragon and lemon sauce, and the Provencal seafood stew (bourride) are good entree choices.

Mr. Peterson's recipe for bourride, a Provencal fish stew enriched with aioli, is made with Swiss chard, a delicious if atypical addition.

For larger appetites, there is a superb bourride ($15.50), a Provencal-style fish stew, made here with cod, scallops and mussels in a garlicky saffron and aioli broth.

BOURRIDE (garlic-fish stew): Le Pescadou.

But those who can give the extra time to this book will be well repaid by dishes such as La Bourride de Charles Bérot and Cassoulet Colombié.

The dark russet rouille served with the bouillabaisse is both fiery and garlicky; the silky aïoli with the bourride is equally garlicky but otherwise quite suave.