Bouillabaisse an antique dish
You must get back to history of very old times to find any trace of recipes of the soups from which the well-known dish was elaborated. First, to make a dish, you need a basic toolkit: ancient Greeks ...More infos
Botargo, that's Loulou's thing
Botargo: it comes from Martigues, everybody knows that. Anywhere else, it's a different thing. This caviar from the
Mediterranean basin is so "copied" that it's sometimes called "boutargue" instea...More infos
Marseilles, Fishermen by the Vieux Port
Their interviews have been feeding the folklore report of the TV daily news: they like playing questions and answers, they give the tale, but when they finally talk about their work as fishermen, they...More infos
A small terrace...
A little terrace behind a flowering hedge stands in front of the restaurant. On the beautiful sunny days (and they come very often
in Marseille), it welcomes in happiness around 15 guests, often s...More infos
Bouillabaisse Menus
Genuine bouillabaisse by Loury's finds several expressions. As the only dish or in menus, it's a party every time...
...More infos
Groups & Misc.
For any event: seminars, dinner with friends, tour operator, here is the list of our available menus for groups.
...More infos
Same values as ever, cuisine of nowadays
Smoking the salmon, preparing the family terrine, choosing a mullet, picking out the eggs to make botargo, stuffing the pieds paquets... In this place they keep traditions alive, not just dogmatically...More infos
GASTRONOMARE 2009
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GASTRONOMARE 2009
3 jours à Marseille au coeur de la cuisine Méditerranéenne
Placer Marseille parmi les lieux incontournables de la gastronomie et de la culture, des produits et des cuisines de ...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
Bouillabaisse speciality
mostly... fish. Fresh caught fish, even frisky whenever possible. Fish are bought every morning along the Quai des Belges: firm flesh, glittering scales, bright eyes. Fishermen know Bernard Loury very...More infos
Restaurant Le Mistral in Marseilles
He can make the dishes dance, the flavours sing, he makes the colors match and lets spice scream -especially on the grill... Is that to say, cuisine has no secret anymore to Bernard Loury?
That would...More infos
Christian the palamide fisherman
Nickname 'Pistolet'. Still, it's not a handgun he needs to use when he picks these little tunas out of the sea, from secret places he is one of the very few to know. Christian, it's also the skill of ...More infos
Michel Lubrano, the Pacha
Everybody likes it, finding him early on the market along the Vieux Port, chatting with friends of explaining to tourists the miraculous properties of the pearly coins of Saint-Lucy.
"I was born in 1...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
SOUP, BROTH
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
