Last night a friend and I went to the French bistro Vin Rouge for dinner again. My friend had trout amandine which he enjoyed very much the last time we went. I branched out and ordered the bouillabaisse. A very generous use of saffron enriched the delicious broth. The soup included skate, shrimp, mussels, and clams. It was topped with a rouille, a Provençal garnish of pureed peppers, olive oil, garlic and breadcrumbs. The bouillabaisse was so good that I forgot my manners and dipped bread into the broth once I had eaten most of the fish and shellfish.
The sommelier recommended a light red from the Loire.
The service was good. We had a lovely time. I'm so glad that Vin Rouge has improved in the past couple of years. The atmosphere is lovely too.