Provençal fish stew bouillabaisse is no longer the poor Marseille fisherman’s food it once was. Some say if you don’t pay at least €75 per serving, its not the real deal. Other experts on France’s food scene argue that with cheap imitations, changing availability of ingredients and preparation shortcuts, it is no longer possible to find the genuine article at all. As photographer, I was sent to Marseille recently on assignment from Nice, with a Paris-based writer and a an eminent French food critic, to investigate. Continue reading…