The restaurant
You enter «Fonfon’s» as if you were visiting a monument. This place, which celebrates its 70th anniversary this year, is the depositary of a tradition and savoir faire which belongs to the culture and collective unconscious of Marseille.
The knowledge of the fishermen of the small port of the Vallon des Auffes who passed on the secret of the preparation of the «Bouillabaisse», like the Companions, builders of cathedrals, would, still inhabit this temple of Mediterranean gastronomy. Here, fish is the basis of everything and what goes with it is added to celebrate its freshness and taste. Being the heirs of this tradition commits us to duties more than rights.
We are proud to say that 70 years later, the spirit of Alphonse is still alive and goes on. Sharing it with you is for us the most beautiful reward.
The knowledge of the fishermen of the small port of the Vallon des Auffes who passed on the secret of the preparation of the «Bouillabaisse», like the Companions, builders of cathedrals, would, still inhabit this temple of Mediterranean gastronomy. Here, fish is the basis of everything and what goes with it is added to celebrate its freshness and taste. Being the heirs of this tradition commits us to duties more than rights.
We are proud to say that 70 years later, the spirit of Alphonse is still alive and goes on. Sharing it with you is for us the most beautiful reward.
Our bouillabaisse for 70 years
Famous worldwide for its bouillabaisse, Chez Fonfon has been perpetuating the much-loved family recipe for four generations. However, the house’s great specialty was originally a popular dish cooked by fishermen who used unsold fish to concoct a nutritious and tasty soup with several spices. A typical Marseilles dish whose origins date back to the founding of Marseille, 600 years BC and whose title comes from the Provençal «bouiabaisso» or «bolhabaissa» which means «when it boils, we drop». The recipe can vary, but two rules must be respected according to the charter established in 1980 by the chefs of Marseilles: It must not contain lobster and all the fish (four species minimum) must come from the Mediterranean Sea. The fish used for the bouillabaisse at Fonfon’s are caught daily by our pointus, brought back and prepared by our brigade. Depending on the fish caught, scorpion fish, red mullet, galinette, conger eel, girelle and other rock fish are cooked and other species such as Saint Pierre are added, ensuring that they are cooked just right. Garlic, saffron, celery, fennel, herbs from Provence, cayenne pepper and olive oil make up the ultra tasty broth. To this we add potatoes, rouille and croutons. We offer to prepare the fish in front of you or already prepared for immediate enjoyment.
The shop by Fonfon
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Trilogie du Vallon des Auffes,
25,00 € Add to cart -
Cuvée des 3 sénateurs, Domaine des Césars
9,60 € Add to cart -
Coffret Découverte pour 2 personnes avec une bouteille de vin
42,00 € Select options -
Cuvée Alix – Blanc, rouge, rosé – Domaine des Césars
8,80 € Select options -
Trilogie Cuvée Alix, Domaine des Césars
25,00 € Add to cart -
Croûtons à l’huile d’olive et safran
4,00 € Add to cart -
Rouille
5,00 € Add to cart -
La Bouillabaisse de Chez Fonfon
16,60 € Add to cart -
Aïoli
5,00 € Add to cart -
Sac en tissu
4,00 € Add to cart -
Soupe de poissons de roche
9,20 € Add to cart -
Cuvée Eléonore, Blanc, Rouge, Domaine des Césars
12,80 € Select options
Visit us
The world Alphonse and Jean
The Alphonse and Jean group has its roots in the small fishing port of Vallon des Auffes in Marseille.
Based on two establishments - CHEZ FONFON and CHEZ JEANNOT - created by the Alphonse and Jean MOUNIER siblings in this picturesque district of Marseille, the Alphonse et Jean group has today gone beyond the family setting to become a true signature.
If the foundations were laid 70 years ago with the creation of a Marseilles culinary institution - CHEZ FONFON - based on the expertise of local fishermen, the life journey of the two brothers from Marseilles – and then their descendants - has allowed the birth and development of new emblematic places.
The Fresh fish and bouillabaisse of Chez Fonfon, the pizza and the setting of Chez Jeannot, the «on the go» from Chez Viaghji, the traditional cuisine of Escale in Valencia, the butcher’s shop of Pépé Guido in Samatan (Marseille), the wine estate of Les Césars in Tulette draw more than the contours of a group.
They define an ART OF LIVING.
We invite you to share it with us.
Based on two establishments - CHEZ FONFON and CHEZ JEANNOT - created by the Alphonse and Jean MOUNIER siblings in this picturesque district of Marseille, the Alphonse et Jean group has today gone beyond the family setting to become a true signature.
If the foundations were laid 70 years ago with the creation of a Marseilles culinary institution - CHEZ FONFON - based on the expertise of local fishermen, the life journey of the two brothers from Marseilles – and then their descendants - has allowed the birth and development of new emblematic places.
The Fresh fish and bouillabaisse of Chez Fonfon, the pizza and the setting of Chez Jeannot, the «on the go» from Chez Viaghji, the traditional cuisine of Escale in Valencia, the butcher’s shop of Pépé Guido in Samatan (Marseille), the wine estate of Les Césars in Tulette draw more than the contours of a group.
They define an ART OF LIVING.
We invite you to share it with us.
Contact us
Access
To come to the Vallon, do not put your spleen to the court-bouillon, come instead to taste ours. By parking at the Pharo car park, a walk of barely 15 minutes along the seaside, will allow you to access the Vallon des Auffes. You can also come by taxi or take bus 83 from the Vieux Port.Opening times
Tous les jours | 12:00 – 14:00, 19:00 – 22:00 |
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Contact
140 Rue du Vallon des Auffes
13007
Marseille
13007
Marseille
chezfonfon@ajgroupe.fr
04 91 52 14 38