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

Bernard Loury, Honor of the Vieux-Port
No one as Marseiller as he is. Still, above his proud prestance of Southerner, Bernard Loury comes from Bourgogne. Could it be the reason why he makes his bouillabaisse better that anyone else? The ma... More infos

Pieds et paquets marseillais « This article is not translated »
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

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

Botargo, that's Loulou's thing
Botargo: it comes from Martigues, everybody knows that. Anywhere else, it's a different thing. This caviar from the Mediterranean basin is so "copied" that it's sometimes called "boutargue" instea... More infos

Marseilles, Fishermen by the Vieux Port
Their interviews have been feeding the folklore report of the TV daily news: they like playing questions and answers, they give the tale, but when they finally talk about their work as fishermen, they... 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

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Groups & Misc.
For any event: seminars, dinner with friends, tour operator, here is the list of our available menus for groups. ... More infos

Bouillabaisse menus for groups
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

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

Robert Bedot Fromager
By Loury's, the cheese plate is most-awaited. Thanks to Robert Bedot's work and passion, as you find their expression in the plates, deserving many honors from the amateurs. The 'Maître-Affineur' now ... 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

Shrimps, panned or in a sauce « This article is not translated »
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 « This article is not translated »
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, 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