Plat du Mois at Ananas

Led by Precinct Executive Chef Mike Flood and Ananas Head Chef Christian Jones, each seasonal dish brings together their experience and passion, using the finest ingredients to offer something new each month.

Born on the coast of Marseille, bouillabaisse began as a fisherman’s dish, made with the smaller rockfish that were difficult to sell. Over time, that simple seafood stew became one of Provence’s best-known dishes. At Ananas, October’s plat du mois takes its cues from that Provençal tradition, with whole market fish, shellfish, saffron, fennel, herbs and a rich seafood jus, served with rouille and grilled baguette.

A little taste of the south of France, for the month of October.

Reserve your table to experience it while it’s here.