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
Wild flavours
Autumn is a key moment of Bernard Loury's Cuisine. Boars, deers, hares, ducks served with ceps, parasol mushrooms, boletus, lactarius, and all the treasures from the undergrowth. Bernard keeps being a...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
Seasons of pleasures
Laughing eyes; Loury loves his fellow humans. He makes it obvious through his welcome and in the plate. Chez Loury, respect of
everyone includes respect of the seasons. Humility to nature explains...More infos
Le civet de sanglier - Recette
« This article is not translated »
RECETTE CIVET DE SANGLIER
Civet de sanglier :
- morceaux de sanglier (côtes, bonne viande, rognon, épaule désossée, mais ajouter l'os) coupés en morceaux (quantité selon
le nombre et l'appéti...More infos
