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
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
Georges Ricaud painter sculptor
He is the friend of all times. Painter, sculptor, advertiser, builder, once magician of the nights in Marseille... Georges Ricaud was born in Auvergne in 1941, son of a French man from Lille and a Bel...More infos
Pot-au-feu
Pot-au-feu is a dish of beef cooking very slowly on weak fire in a bouillon of vegetables and a bouquet garni. It's a traditional
dish of boiled-beef based French cuisine. Pot-au-feu is often cons...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
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
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
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
L'Oursin à l'honneur
« This article is not translated »
FÊTONS L'OURSIN JUSQU'EN FIN MARS
Découvrez les Oursins tout au long du repas :
Oursins crus en mouillettes
***
Oursins à l'Espagnole
***
Mousseline de Merlan à l'...More infos
