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The grilled fish chosen just a few hours earlier, leaves the salty scent of the sea in the half- timbered room. On the Vieux-Port, the fisherman are very familiar with the figure of Bernard Loury. With his formidable moustache to the wind, and a knowing twinkle in his eye, he waves, smiles, shakes a hand here, selects a bass there, dismisses a sole, exchanges a few words and a wink or two, before disappearing back to his kitchen a few yards away. Originally from Burgundy, he has managed to break into the closed ranks of the true professionals who consider him one of their own. Although he has no shortage of personality, it is above all his talent which has made "Chez Loury" a must among Marseille restaurants.
Anatole Nils
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