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
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
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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
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
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
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
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
L'oursin sort de sa bogue
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Les oursinades démarrent à Sausset-les-Pins (lire p.18) et donnent à l'hiver comme un petit goût iodé et printanier. L'occasion de déguster l'oursin à la cuillère sur un coin de rocher ou cuisiné dans...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
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
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
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
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
La Navette des Accoules
José Orsoni, 'navette' Master
It's in the district of Le Panier, where he comes from, that José Orsoni opened his workshop of Marseiller 'navettes' -typical hard, boat-shaped biscuits. He gradually b...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
Born in Burgundy
Bernard Loury was born in Burgundy, most likely between two rows of excellent vines, somewhere near Pommard, Aloxe Corton, Nuits-Saint-Georges, or Vosne Romanée... Obviously this left its mark. The w...More infos
Flic ou voyou
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Le Bourreau des Calanques de Méhu SantanaJe suis né à 300 mètres d’ici, rue Sainte Françoise. Aujourd’hui, les requins aménagent les taudis et expulsent les besogneux. Bientôt le quartier s...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
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
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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
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
La Truffe du Ventoux
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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
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
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
Un flic marseillais
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Mora remonta le col de son blouson. Le temps était à l’Est, les garçons de café repliaient les derniers parasols malmenés par des rafales capricieuses. La pluie tant espérée ne tarderait plus. ...More infos
