One of our specialties at Café Centrale is the premium fish fillets à la bouillabaisse. The sophisticated preparation method makes this dish a true culinary highlight on our menu—one that you absolutely must try.
Fresh and flavorful
Our premium fish fillets à la bouillabaisse are made using three fish fillets from saltwater and freshwater. To do this, they are pan-fried in their skins and then salted and pickled. Next, the fillets are dredged in flour and then seared again. They are served with a fennel and olive vegetable medley, potatoes, and a fresh white wine sauce.
The Perfect Wine to Pair with the Dish
To accompany our bouillabaisse-style fillets of fine fish, our chef recommends a delicious glass of our Kaiserhof Sauvignon Blanc from the Lukas Kesselring Winery. The fruity, tangy flavors with a hint of lemon perfectly complement the freshness of the fish. Why not stop by Café Centrale and see for yourself how delicious our premium fish fillets are!
