02/11/2026: This was a wonderful discovery for my first Bouillabaisse experience. Well worth the trip... Enchanting setting on the small port, simple and friendly service, fresh fish presented in an informative way before being cooked, a concise wine list that's perfectly sufficient, we didn't have dessert as we were completely full! It's no longer the poor fisherman's dish, far removed from its humble origins... but the restaurateur has retained a touch of authenticity in its preparation 👍
31/10/2026: Good evening, I went to Marseille in October 2026 for a visit to the North Hospital. After some searching, the only restaurant that would accommodate us was Chez Fonfon. While waiting for the restaurant to open, we had an aperitif at the bar next to the restaurant's management office. We ordered panisses, which we enjoyed, accompanied by aioli. Unfortunately, the garlic mayonnaise was of poor quality. It's starting to be a problem. I should mention that the welcome was pleasant. Now, let's move on to the table. The dining room is pleasant, and we placed our order: bouillabaisse. The head waiter came to present me with extremely fresh fish, perfect. And, oddly enough, a capon, a very beautiful piece which is not normally used for bouillabaisse, but rather scorpionfish for a recipe called "à la Niçoise" in the oven. The head waiter brought me a hot plate, and then the broth in which the fish was normally cooked. This broth was very good, to which I only added freshly ground pepper. The bread was too hard, too old. The waiter even presented the raw fish to other tables, and to my surprise, the same fish was on the same platter. Then came the plate of fish fillets, where I didn't find the fish that had been presented to me. But the strangest thing was that the fish flesh was bland, and I can only see one reason: the fish was cooked separately, I don't know how, but not in the broth that was served to me. I wasn't served a bouillabaisse as the owners must have prepared it in their heyday. I felt cheated because I remember a bouillabaisse at Chef Jean Pascot's, the former Mayor of Collioure and owner of the Restaurant La Bodega—an ecstasy, a pleasure, a joy of the table. The bouillabaisse recipe, the very reason this restaurant was founded and which should have been exceptional, along with the fish whose life was taken to prepare our meal, was not respected. The €170 price tag could have been justified if I had actually eaten what I ordered. What a shame. The new management no longer sees customers as guests, as guests, but as cash cows. Thank you, have a good evening. That's my opinion. 🙏🌹😍
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