Bouillabaisse at Mistral Gagnant in Ontario City

Bouillabaisse at Mistral Gagnant in Ontario City
Bouillabaisse at Mistral Gagnant in Ontario City One of the most traditional dishes served in the South of France, Bouillabaisse originated in the port city of Marseille.  A lesson in complexity and patience, this delicious fish stew contains no less than three types of fish, vegetables, herbs and saffron, which is responsible for the deep orange hue of the broth. The ingredient deck for a right Bouillabaisse is the length of a spoiled child’s Christmas list, which coupled with the timely process, explains the high cost of this Provençal jewel. Luckily, a French chef from Toulouse opened Mistral Gagnant (named after a French candy), in OntarioCity to share his secret recipe.

The tiny bistro is all dressed up in typical Provençal decor-mismatched bright yellow, orange and turquoise chairs with traditional Mediterranean fabric tablecloths.  French-themed paintings and photos hang on rustic brick walls.  Though the menu is loaded with French classics like escargot, pastis, roasted lamb and sweetbreads, opt for the Bouillabaisse, served with small toasted baguette slices and plenty of rouille, the thick garlic mayonnaise served on the side.  Make sure you score a table in the window, which overlooks the cobbled rue Saint-Paul in Lower Town.

 

I love it.