This is a French restaurant for people who don't know French food. We have eaten in French restaurants all over France, Montreal, New Orleans, Martinique, St Martin, etc and have NEVER had Bouillabaisse that did not include croutons and rouille. I didn't expect the broth to be served first, and the fish second, but I was shocked about the omission of the rouille. All the seafood was overcooked including the mussels in snali butter and the scallops on the shell. These are not complicated dishes so it was a disappointing experience. On the plus side; service was impeccable, the wine menu was wonderfully illustrated and educational and the foie gras over fingerling potatoes was the hit of the evening.