In Sausset-les-Pins, this restaurant organizes the first French Bouillabaisse Championship

The event, organized by La Calanque Bleue, will take place on Sunday, December 7, at the restaurant. Six chefs will compete for the title of "France's Best Bouillabaisse".

Camille Ordonneau Published on 12/4/25 at 4:51 PM

Yvan Vahanian's fascination with bouillabaisse is nothing new. It's what has made the reputation of La Calanque Bleue, the Sausset-les-Pins establishment that has belonged to his family since 1975 and which he took over fifteen years ago.

Bringing bouillabaisse to the international stage

As a true lover, his ambition is to promote bouillabaisse worldwide. through the "Challenge bouillabaisse" he created in 2018, he is exporting the Marseilles specialty to New York, Tokyo, Mexico City and soon Abu Dhabi, with one goal: to have it listed as a Unesco intangible cultural heritage. " It would be like setting bouillabaisse in stone for decades to come, so that it will never be forgotten. It's also a way of contributing to our common heritage, by creating links between people through a dish," he confides.

To take things a step further, in 2023, with the help of fellow chefs, he founded the association Les spécialistes de la bouillabaisse, with which he is organizing the first Championnat de France de la bouillabaisse. The competition, which takes place on December 7, is an opportunity not only to get the word out about the dish, but also to highlight all those involved in its preparation, from fishermen to chefs. " More than gastronomy, it's about terroir, craftsmanship. "

During the day-long competition, six chefs from the four corners of France will be asked to prepare a bouillabaisse in accordance with the official charter. They will be tasted by specialists in the field, including Yvan, but also Guillaume Gomez, ambassador of French gastronomy and former chef at the Élysée Palace, and Gérald Passedat, patron of the event.

The competition will also provide an opportunity for round-table discussions with guest chefs and representatives of the Scientific and Cultural Council on the subject of the sea, fishing and bouillabaisse. Last but not least, a market of artisans and producers will be set up to keep you waiting for the results.