Marseille food guide

#eatlikealocal Marseille. What to eat 1 Bouillabaisse Marseille has an abundance of seafood, and me and my fellow chefs put it in the spotlight in this popular seafood stew. Each is different but often includes monkfish, scorpion fish, spider crab and lobster bubbling away slowly in a saffron and tomato broth. We dish it out at the table and serve with croutons and mayonnaise. Locals eat this dish on a Sunday usually, because it takes such a long time to prepare and is enjoyed as a communal dish after church. 2. Anchoïade, the iodine taste of the Mediterranean sea in every bite Anchoïade is a typical Provençal recipe prepared with anchovies, capers, olive oil and garlic. Traditionally pounded in a mortar, this speciality is a variant of the Nice pissaladière or tapenade. It is usually eaten as an aperitif on slices of bread, in a salad or in an Occitan fondue (hot or cold) where the raw vegetable sticks are dipped in the preparation. 3. Les pieds paquets, or offal in the spotlight According to legend, the origin of the pieds paquets (or feet and packages) goes back to the creation of the Phocaean city, 2600 years ago. Gyptis, a Celto-Ligurian princess, chose Protis, a Phocaean captain who had just arrived, as her husband. As a token of love, she offered him a cup of wine, rolled lamb pansies stuffed with meat and fragrant herbs. This dish was then considered to be the ancestor of the Marseilles parcels, to which lamb’s feet were later added. In reality, the recipe for pieds paquets was created by Louis Ginouvès, a chef in the Pomme district of Marseille, in 1880. 4. And of course - oysters! Nice and fresh 🦪 ##100waysoftravel