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
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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 2
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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
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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
Place de Lenche
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Le midi, rassemblement général place de Lenche. C’est une cour intérieure bordée sur trois côtés par des bâtisses modestes, le quatrième côté s’ouvre sur le Vieux-Port. La placette nichée en hauteur, ...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
Groups & Misc.
For any event: seminars, dinner with friends, tour operator, here is the list of our available menus for groups.
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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
Classement Unesco, à voir et à manger
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"Un plaisir volatil et sensuel"
La place du mangeur, l'importance du temps présent: des notions que Georges Ricaud et Alain Santaniello distillent à plaisir. Respectivement peintre et développeur int...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
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
Boeuf gardiane
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C'est le plat traditionnel des camarguais, puisque cette daube est préparée à partir de viande de taureau, élevé dans cette région et accompagnée de riz. Le taureau de Camargue est la seule viande en ...More infos
Le civet de sanglier - Recette
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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
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
Le Panier
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Marseille, quartier du Panier, 10 H. Ce matin, Il fait bon vivre. Du soleil et comme un petit goût de lendemain de pluie. Une terrasse, un café, un journal. La place de Lenche prend ses marques, les l...More infos
A walk in Marseille to give you appetite !
It's from one quay side to the other, looking once towards the open sea and once towards the Canebière that the city reveals itself. Then, at last you understand that you have to let yourself be carri...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
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
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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
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
Jour de match
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La Provence a sorti la grosse artillerie. Ce soir, l'OM joue le PSG. Il s’agit de football, le quotidien titre : « Duel » . Les candidats à l’aventure embarquent vers Morgiou, Sugiton, En-Vau, Port-Pi...More infos
