Southern France did not come to mind at all with my bouillabaisse. Instead of a sparkling broth of herbs, spices, fish, tomato and olive oil there was a dark, salty, over-boiled slurry, with overcooked crayfish, a hard lump of salmon and two bland mussels. Why mess with a classic by adding cavalo nero leaves, and leaving out the little toasts, gruyere and aioli? What wasn't wrong with this dish. It was bizarre and very bad cooking. Two orders of featherblade beef (a tough shoulder cut with lots of flavour) went down very well, though. 'Not Pierre Koffman's daube of beef at Tante Claire,' said P, 'but the fact that I thought of that is its own compliment.'