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
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
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
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
La bonne soupe de poissons
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La soupe de poissons de Bernard Loury bientôt livrée à votre domicile conditionnée en bouteille de 1 L. Bernard Loury a pensé à ceux qui n'ont pas l'occasion de "descendre" à Marseille et de s'attable...More infos
SOUP
Soup is a food that is made by combining ingredients such as meat and vegetables with stock, juice, water or another liquid. Hot soups are additionally characterized by boiling solid ingredients in li...More infos
GASPACHO
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
Recette de la rouille
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Pour 4 personnes
2 jaunes d'œufs,
20 gr d'ail,
1 pomme de terre tiède,
1 piment,
sel,
1/4litre d'huile d'olive,
safran
- Piler l'ail avec le piment.
- Ajouter le safran....More infos
La Bouillabaisse à partir de la Soupe Loury
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Préparation pour 3/4 personnes.
Ingrédients.
1 Bt de Soupe de Poissons, poissons (pour une bouillabaisse traditionnelle : Vive, Galinette, St Pierre, Chapon, Baudroie, Congre) 1 oig...More infos
