In a port city known as the birthplace of the traditional Provençal fish stew, this beachside Michelin-starred brasserie near the Pharo gardens is considered the last word in bouillabaisse. Open since 1946, the elegant brasserie serves a clientele of power-brokers, special-occasion diners and romantic couples who watch as the wait staff dressed in white jackets and gold epaulettes parade the fresh rockfish by the table, ceremoniously fillet the fish, and serve it with the classic accompaniments: a bouillon flavored with onion, garlic, tomato, bay, thyme, fennel and saffron; a spicy rouille and buttery croutons. Oysters, whole grilled fish and garlic-infused bourride are other popular choices — along with a good selection of great local wines. Pro tip: The bouillabaisse is well worth the splurge, but be sure to reserve well in advance. 

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