I had a pretty enjoyable bouillabaisse last night at Le Gigot: very nice rich broth, well-balanced rouille, and solid seafood except some of the mussels weren't subpar and the shrimp was a little overcooked.
I understand that the traditional service is broth first, followed by seafood on a bed of potatoes with a shallow pool of broth. Does anybody in town do this?
Also I'm wondering what other places people recommend for this dish.
One more point on Le Gigot: service was very hospitable and pleasant, and well-pitched to the fact that I was dining solo.