My main course is bouillabaisse, which is also adapted, made slightly sweeter with the addition of more fennel and a splash more Pernod in the broth, perhaps. There’s also less garlic, I think, but the bowl brims with a generous overload of fish and shellfish. It’s difficult to choose between moules marinières and one of the plats du jour, chateaubriand, but Heather eventually opts for the entrecôte with frites and Café de Paris butter.