Grant Wagner
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Bouillabaisse

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The most famous fish stew of the Mediterranean is bouillabaisse, and its home is considered to be Marseilles, although it is made in every little port throughout the coastal regions of Provence. The apocryphal story of the origin of bouillabaisse told by the Marseillais is that Venus served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Mars. The most distinguishing characteristic of a bouillabaisse is not the fish, because all fish stews and soups have fish, but the unique flavoring derived from saffron and fennel.

Though no “consorting” took place…Executive Chef Grant Wagner remains true to these unique flavors with his bouillabaisse of shrimp, mussels, clams, seasonal white fish, tomatoes, leeks, fennel, garlic, herbs and white wine…Served over a crostini and topped with saffron aioli “In the Kitchen” at JJ’s.