Bouillabaisse @ La Provence
A restaurant with a name like La Provence better darn well make a decent bouillabaisse. The version is far from the original from Marseilles, but that's the selective pressure put on the dish by our Creole culture. The current evolution is heavy on shellfish, lighter on finfish, with a broth that much more like a sauce. So not the big, soupy bowlful but a more modest serving (still plenty enough, of course) in a more intense flavor. With saffron in teh background, of course.
