In Marseille, Chez Fonfon is an institution in the Vallon des Auffes, in an idyllic setting for fresh fish lovers. It's hard not to spend an exquisite evening in this setting nestled in the heart of a small picturesque fishing port. To celebrate its 70th anniversary with dignity, the establishment has decided to develop its menu thanks to collaborations that are worth a look and a forkful. Indeed, to enhance the menu, the chef Ludovic Turac, as consultant, has decided to accentuate the Marseilles identity: bouillabaisse, bourride, fricassee of supions or even feet and packages for the food part, at the level of renovations, it is Alexandre Pinna, president founder of the group Alphonse & Jean who is at the front with the objective of transforming the space for a better thermal and acoustic comfort, while preserving the soul of the place that pleases so much the customers. Alexandre Pinna and Yann Vahanian, the chef of the Calanque Bleue in Sausset-les-Pins, hope to make bouillabaisse a Unesco World Heritage Site.