(newscaster) "In staying near the Grand Blue (Marseille coast), all the tourists who visit Marseille want, absolutely, to taste the typical dish of the Phocean city – that's right, Bouillabaisse. They can, on top of it, learn how to prepare it in a restaurant which offers cooking classes. We go down there to follow a small group of amateurs along the old port."
(narrator) "It's the inseparable image of the south of France – Bouillabaisse – a dish whose reputation is renowned around the world. Today, people often come from far away to taste this special fish soup – to such a degree that during summer, the old port has almost lost its Marseille accent." (Several tourists repeat the word "bouillabaisse")
(Karen at the fish market) "This is why we have come to Marseille – to see the real tradition."
(Fishermen) "Marseille is well known for Bouillabaisse. There is no better than that. For Bouillabaisse, you must come to Marseille, Sir."
(narrator) "This group of American tourists are not content just to taste the dish, they are going to prepare it themselves."
(Donna) "It's very exciting to see how all of this is prepared."
(Karen) "It's the fresh ingredients, there are no artificial ingredients, only fresh local ingredients – to me, it's Provence."
(narrator) "This dish which today seduces so many tourists originated, however, as a simple fisherman's soup."
(Chef Christian) "All the small fish, and the fish that were a little damaged – sometimes the fisherman would take them home, and his wife would make a broth with 2 pieces of old bread, a little garlic, a spicy mayonnaise – and that was called bouillabaisse."
(narrator) "And this Bouillabaisse, today, is a symbolic and refined dish which invites itself to the table at top restaurants."
(Maître d') "Hello ladies, hello gentlemen – Here is your Bouillabaisse with six different fish."
(newscaster) "It's very exciting, and especially, very good."
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