Chef Philippe Verpiand will be serving bouillabaisse at Etoile Cuisine et Bar in honor of National Bouillabaisse Day. Guests will find a bouillabaisse much like the traditional stew which originated with Marseille fishermen, a bountiful collection of shrimp, fresh-caught snapper, john dory, mussels, scallops and a saffron emulsion ($28 for lunch and $38 at dinner).