The Fish soup

At the origin of this recipe, it was the fishermen who, on their return from fishing, brought home the unsaleable fish, cooked them to make a soup to which they added croutons rubbed with garlic.

The fish soup is most often made with rock fish, which are often small and colorful, such as Girelle, Rascasse, Roucaou, Vieille… You can also add a piece of Fielas (Conger) and Fioupélans (crabs with large claws). But each family that makes the real fish soup has its little secrets!

The Bouillabaisse

Emblematic dish of our beautiful city. In general, this preparation is served in 2 different dishes: the fish on one side, the broth on the stove.
Depending on the taste of the guest, the two can be mixed in a soup plate or served separately. We will also serve the sauce(s) (rouille or aioli) possibly accompanied by croutons rubbed with garlic.

The extreme freshness of the fish is the primary condition for its success. Then Salt, pepper, saffron, olive oil, garlic, onions, fennel, parsley, potatoes, tomatoes. For the bottom: small rock fish (girelle, saupe, small mullets, castagnol..)

The Colombier

Le Colombier is a cake prepared in Marseille for Pentecost. It is also called the “peace cake” or the “lucky cake”. The saying goes that the person who shoots the dove will have to prepare for his wedding within the year.

Some say that the Colombier would have appeared at the beginning of the 1900s, in order to respond to a particular problem: the transport of the cake in the cabins located in the creeks. Accessibility being restricted, this pastry had to be easily transportable, and therefore not need to be kept cool.

The Navette

The Navetttes are biscuits traditionally prepared for Candlemas instead of pancakes. It is a biscuit that was created by Monsieur Aveyrous in 1781. It is eaten cold (like most biscuits). It is made of wheat flour, sugar, eggs and orange blossom water which gives it all its flavor!

At the Abbaye St Victor, the oldest church in Marseille, Candlemas is held on February 2. On this day, the octave of Candlemas begins (a procession during which the famous black Madonna is brought out as well as green candles which symbolize light, hope and purifying fire). The processions end at the “Four des Navettes” (rue Sainte next to the Abbaye St Victor), the former bakery of the abbey, with blessings of the oven by the Archbishop of Marseille (a 232 year old oven).

The Panisse

Made from chickpea flour, they are found in the form of 2 cm thick slices, already cut and fried. Often by the dozen, sprinkled with fleur de sel and pepper, they are eaten standing up or on the terraces of the Estaque cafés, in a paper cone.

La Panisse is inseparable from the “Barraques à Chichis” of l’Estaque: in these 3 barraques you can find panisses, chichis and crisps made before your eyes. All you have to do is reach this district of the 16th arrondissement of Marseille to eat the best panisses in the city.