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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 wealth and diversity of the soil are at the heart of his business. Loury's cooking is rooted in the country. He has great respect for tradition, which he reinvents day after day for the pleasure of clients and friends alike, or simply for the pleasure of cooking itself. Cooking is an art he loves and the affection is mutual. He enjoys wandering in the Ventoux hills. As soon as the leaves start to change colour in September, boar, pheasant, mushrooms and truffles appear on the menu, which is constantly being adapted to the products he finds at the market. Bernard has become a southerner and adopted Marseille, as lovers of bouillabaisse, sea urchins and grilled sea bass have already discovered. With its central location between the Vieux-Port and the Cours d'Estienne d'Orves, his restaurant is well worth a visit.
Provence Market 26/11/06
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