Pieds et paquets marseillais
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Question préalable: doit- on dire «pieds-paquets» ou «pieds et paquets»? Réponse de Bernard Loury, chef de Chez Loury - Le Mistral: «On dit pieds zé paquets.»
Rares sont les gastronomes amateurs qu...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
Tour of the Calanques Marseille Cassis Carry
Olivier is one of Bernard Loury's faithful companions. He is a top-notch underwater fisherman, bringing each year his contribution
to the reputation of Le Mistral. Urchins of course, mussels, viol...More infos
Pieds et paquets
There was a time, for Easter celebration, as every noble house hosted a Sunday Easter lunch with lamb, the animal carrying
many religious symbols. Offal was rarely consumed, so poor families used ...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
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
Encornets farcis recette provençale
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pour 6 personnes
Préparation : 30 mn
Cuisson : 60 mn
Ingrédients :
1.5kg d'encornets
160 g de riz
huile d'olive, jus de tomate
2 oignons hachés
persil
un verre de vin rouge
sel et poivre...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
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
Shrimps, panned or in a sauce
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Préférez les calamars frais et ne dépassant pas 20 centimètres de longueur. Ils doivent être complètement inodores, bien blancs, brillants et très fermes au toucher. Demandez au poissonnier de vous le...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
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
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
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
Truffes dans le plat
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La truffe dans le plat.
Les truffes entrent dans la préparation de nombreux plats. Elles sont insérées dans des pièces de boucherie, des volailles, des pâtés de foies gras, des pâtés en croûte ou en ...More infos
L'Oursin à l'honneur
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FÊTONS L'OURSIN JUSQU'EN FIN MARS
Découvrez les Oursins tout au long du repas :
Oursins crus en mouillettes
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Oursins à l'Espagnole
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Mousseline de Merlan à l'...More infos
