The story of a father, told by his son
He was born in Dijon into a working class family. The third of six children, his father and mother were factory workers. Even though it was a large family and times were hard (my father used to tell m... More infos

Les malices de Loury « This article is not translated »
Gilles Pudlowski, Le Point Bernard Loury, Bourguignon du Vieux-Port, formé jadis chez Garin au Lingousto, ne fait pas dans la demi-mesure quand il s'agit de la fraîcheur des produits. Les o... More infos

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

pieds et paquets marseillais 2 « This article is not translated »
Jamais de ficelle pour les fermer! Mais c'est seulement en 1886 que les pieds et paquets font leur apparition dans un livre de cuisine: le fameux ouvrage de Clément-Marius Morard, chef de cuisine du ... More infos

Bernard Lou Ravi « This article is not translated »
Oublié par les guides mais passionné par les produits de belle source, Bernard Loury ne cache pas son plaisir lorsque, chaque matin, il rapporte du Vieux-Port, tout proche, la petite marée sauvage ven... More infos

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

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

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

Loury, cook since always
Bernard Loury, "cook since always" as he describes himself, opened his restaurant in the 70's, right in this merry district spanning from the Place du marché aux huiles to the Quai de Rive-Neuve by th... 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