• Heat the olive oil in a frying pan over low heat. When the oil is hot, add the pancetta and cook for about 10 minutes until the fat has melted. Then add the fresh sausage and soppressata and bake for about 5 minutes. Break the sausage stirring. Then add the tomatoes, add some salt and simmer for 15 minutes. The sauce needs to be thickened. If the sauce is too thick, add some water to it.
• Break the eggs and let them slide into the sauce. Heat until the eggs are solidified and the egg yolks still liquid. Then serve up right away.

• Mix all the flour, potato puree salt, yeast, sugar and 1/3rd of the olive oil in a bowl or by hand. Knead the dough until soft.
• Put the dough on to a floured worktop. Cut the dough into three equally large pieces. Make a ball of this and put them in three different deep plates, cover with olive oil. Brush the dough with olive oil and cover it with plastic wrap. Set the plates aside at room temperature to make it rise. It should be about three times the size.
• Put two tblsp of the olive oil in a pan about 30 cm in diameter. Put one of the dough balls in the pan. Push with your fingers and gently pull it in the shape of the pan but don't let it tear.
• Divide the cherry tomatoes, that have been halved, with the cutting edge down on the dough plus about 10 olives. Cover the pan with a cloth and set aside for another 20 minutes to rise.
• Preheat the oven to 220 °C.
• Put the pan on the heat and heat moderately. Bake the focaccia as the oil heats up for another 3 minutes. The bottom should turn deep gold brown.
• If the oven is raised at temperature in the dough, the pan is in the oven. Sprinkle a tblsp salt and oregano over the dough. Sprinkle approximately one Tblsp of the oregano and some salt over the dough. Sprinkle a Tblsp olive oil over the dough.
• Then put the pan in the oven and bake the focaccia for about 17 minutes until it has a deep brown crust. Let it cool down for a few minutes out of the pan. You can eat it hot or cold.

• Clean, scale and top all the fish. Cut them into large pieces, leave the small ones whole. Bring 3 liters of water to a boil in a pot.
• Peel the onions, 3 cloves of garlic, the leeks and the fennel. Wash the leeks and fennel, mince them. Chop the garlic and onions. Peel the tomatoes and crush them.
• In a large casserole dish, put the onions, garlic, leeks, fennel, tomatoes, bay leaf, thyme, orange peel, saffron, salt and pepper. Add the fish, pour in 4 cl of olive oil and turn the casserole dish in all directions so that everything mixes and the fish soak up the different flavors.
• Pour the boiling water over the fish and cook them over a very high heat for 5 minutes. A violent and brief boil should combine the oil and water. Lower the heat and simmer for 10 minutes. Adjust the seasoning, which should be well seasoned.

Rouille

• Wash the potato. Cook it the English way, with its skin on, in a little Russian. Drain it, peel it and crush it.
• Peel the garlic, remove the germ and chop the cloves. Chop the peppers. Place the garlic and peppers in a mortar. Add 1 pinch of fine salt, the egg yolk and the potato. Crush the mixture, then gradually incorporate the oil, always turning in the same direction, as with mayonnaise. Take some of the liquid from the hot bouillabaisse. Dissolve the saffron in it and add it. Mix carefully to obtain a thick paste. Pepper in the mill.

Finishing and presentation

• Preheat the oven to 180°C. Cut the baguette into 1 cm slices and dry them in the oven without toasting them. Peel 2 garlic cloves, cut them in half, degerm them and rub the baguette slices. Drizzle them with olive oil. Arrange all the pieces of fish in a soup tureen. Drizzle with the broth. Present the rust separately in a gravy boat. Place the bread in a basket.

• Heat the butter and fry the vegetables cut in mire poix until they are soft.
• Heat the oil and fry the salted lamb. Then add the vegetables and add the wine. Then reduce to half.
• Add the tomatoes and let simmer with the lid, also reduce again by half. Season with salt and pepper.

Panna cotta

• Scrape the vanilla pod out with a blunt knife. Place the gelatin leaf in plenty of cold water. Put three quarters of the cream in a pan with the sugar, the vanilla pod and the vanilla marrow. While stirring, bring to a boil over medium heat. Let 30% of the boil down, this means that after boiling, there is 30% less weight in the pan. So occasionally weigh while cooking. Write down the weight of the pan at the beginning and weigh the pan with the cream. Also write down the weight of the cream. A quick calculation, but it is for a good cause, namely a divine panna cotta. You can also look closely with some experience. When air bubbles bubble up slowly, the cream is sufficiently reduced and nicely thick.
• Then remove the pan from the heat and add the squeezed gelatin leaf. Stir well so that the gelatin dissolves completely. Then remove the vanilla pod and let the cream cool. Stir occasionally to prevent skin formation.
• When the cream has cooled down and is still liquid, beat the remaining cream to yogurt thickness and rinse the molds for the panna cotta with the rhum.Scoop the whipped cream through the cooked cream, making sure it remains airy. Pour the mixture into the molds and put in the fridge until the whole is set.

Caramel sauce

• Put the sugar with a few drops of lemon juice and the water in a saucepan. Mix well. Then heat without stirring until the water has evaporated and the caramel starts to color. Let it get quite dark (note, this goes very quickly). Then add the cream while stirring. Watch the hot steam, put a cloth around your arm and hand, otherwise you will burn. Put a pinch of salt in the caramel and stir into a nice smooth syrupy sauce.

Serving

• Remove the panna cotta from the molds. This can be done by standing in hot water for a while and then tipping over, or scraping the edge with a knife. Place them on a plate and spoon some of the caramel sauce over or next to the panna cotta.