« This article is not translated »

Welcome  |  Restaurant  |  Cooking  |  Meet  |  Marseilles, Provence  |  Location  |  Contact  |  Shopping

La Truffe  |  Bouillabaisse  |  Story of a father  |  Perico Legasse  |  Le Point
Atmosphere  |  Carte Spécialités  |  Bouillabaisse menus  |  Menus for groups  |  Bouillabaisse menus for groups
Values  |  Truffes  |  Game  |  soup  |  Botargo  |  Recette de la rouille
Fishermen  |  Pistolet  |  Te Pacha  |  Tea Time  |  The Artist  |  Fanny
Marseille  |  Abbaye Saint Victor  |  L'Eveché  |  Jour de match  |  Un flic  |  Gourmandise

Recommend this site to a friend
Your name :
Your email :
Your friend's email :
Message :
Your name :
Your first name :
Your Email :
Inscription  Desinscription

Loury and celebration of urchins
By Loury's, in Le Mistral, they have been growing a non hidden veneration to urchins. On mid-september, the menu unrolls 1000 ways to bring it on stage. Urchin is also the occasion to mention how much... More infos

Pot-au-feu (recipe)
INGREDIENTS - 4 pound tied bone-in beef chuck roast - 4 pound (2- to 3-inch) bone-in short ribs - 2 onions, quartered - 2 medium carrots, halved lengthwise - 6 quarts water - 2 (3-inch) pieces c... More infos

The other Bouillabaisse
The 'one-eyed' Bouillabaisse brought back to Marseille by Japanese guests Fish-free bouillabaisse, some kind of tricky story from Marseille ?.. Nothing but reality brought to me by Japanese people in... More infos

Bouillabaisse Basics
The sensitivity of a cook will find some expression in the preparation of a bouillabaisse; still, principles stay the same and it can't happen not to choose the specific kinds of fish to make a good b... More infos

September products
When September comes, the market makes itself over. This transition from Summer to Autumn changes in a big way any aspect of the market. September is also the time of returns and a sudden change of rh... More infos

Bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of Mirepoix and aromatic herbs (usually a bouquet garni) wi... More infos

A consommé
In cooking, a consommé is a type of clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg protein. It usually requires an advanc... More infos

Gazpacho is a cold Spanish Tomatoes -based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as... More infos

--- TAG CLOUDS ---

CHEZ LOURY - Restaurant "Le Mistral" 3 rue Fortia 13001 Marseille - Tél. +33(0)4 91330973 - info@loury.com
Mentions Légales - Copyright - Crédits - Shopping - Contact

 Le Point
 Perico Legasse
 Story of a father
 La Truffe
 Bouillabaisse menus for groups
 Menus for groups
 Bouillabaisse menus
 Carte Spécialités
 Recette de la rouille
 The Artist
 Tea Time
 Te Pacha
Marseilles, Provence
 Un flic
 Jour de match
 Abbaye Saint Victor
 Fetons l'Oursin
 Pieds et paquets 2
 The urchin
 Le Petit Fûté
 Classement Unesco, à voir et à manger