Bouillabaisse
Originally it was a dish of the "poor". Fishermen put aside some unsaleable fish to prepare them with their families.
Over time, this emblematic dish of the Marseillaise region has been perfected to reach the fame it knows today.
Bouillabaisse... But where does this name come from?
Simply because when the broth boils, you have to turn down the heat so that the fish cook ”when it boils, you lower”.
This dish is made up of fish, soup and potatoes that can be served together or separately. The dish will be accompanied by rust, croutons and possibly rapé emmental.
The fish species found in bouillabaisse
Rascasse
Monkfish
White Snapper
Fielas (congre)
Spider (live)
Capon (scorpene)
Galinette (rouget grondin)* optional
Saint-Pierre
For the soup we will use small rock fish (girelle, saupe, small mules, castagnol..).
The Potargue
It is a regional speciality of Port de Bouc and Martigues and several Mediterranean countries (Italy, France, Maghreb countries, Spain, Greece).
It is a bag of eggs of mullet (fish also called muge), salted and dried.
Poutargue is eaten in thin slices, grated in a pasta dish, or on buttered toast.
The panisse
It was at the Estaque that it became a real institution.
Based on chickpea flour, it is found in the form of slices 2 cm thick, already cut and fried.
They are simply eaten, sprinkled with fleur de sel and pepper.
La Panisse is inseparable from the Barraques à Chichis of l'Estaque: in these 3 barraques, you will find panisses, chichis and chips made before your eyes.
Shuttles
The shuttles are dry biscuits traditionally prepared for the Candeleur instead of pancakes, especially in Marseille.
It is a biscuit that was created by Monsieur Aveyrous in 1781.
It is eaten cold (like most dry cakes) and consists of wheat flour, sugar, eggs and water with orange blossom which makes it all its flavor!
The most popular legend is probably that which attributes the symbolization of the shuttle to the boat that brought the Saintes-Maries on the coast of Provence.
