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

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

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

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

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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

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

Tea Time
She is the heir of a whole dynasty of Marseiller booksellers, now she is a famous publisher: Jeanne Laffitte brings back to life some works, so rare they were almost impossible to find until then, thr... 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

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

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

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

GASTRONOMARE 2009 « This article is not translated »
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

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

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

Francois Giovannelli La passion de la pierre « This article is not translated »
La sculpture est sa passion, c'est aussi un immense plaisir qui occupe au quotidien les 3/4 de son temps. Il puise son inspiration dans la lecture de grands auteurs. Poésie et philosophie l' aident et... More infos

La Chocolatière du Panier « This article is not translated »
On ne compte plus les légendes chevillées au vieux quartier du Panier à Marseille. Celle qui est liée à la Chocolatière du Panier contient toutes les valeurs dont nous avons la nostalgie aujourd'hui. ... More infos

Carte Spécialités
The chef, Bernard Loury, prepares for you his best entrées, dishes and desserts à la carte or in menus, come in and discover... ... More infos

September products
When September comes, the market makes itself over. This transition from Summer to Autumn changes in a big way any aspect of the market. September is also the time of returns and a sudden change of rh... 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

La Truffe du Ventoux « This article is not translated »
Truffes du Ventoux Bernard Loury est un amoureux du Ventoux, il ne manque jamais les grands rendez vous donnés par les producteurs et cueilleurs de Carpentras à Buis-les-Baronnies. Il ramène souvent ... More infos