Today we spent the entire day in Marseille.
We started with a homemade breakfast and then took the metro to Vieux Port. After walking its periphery we spent a rainy afternoon at the MUCEM (the museum of european and mediterranean civilizations) inside a repurposed coastal fort and with its interesting exhibits and great views over the old and new ports before taking a drizzly walk through artsy Le Panier. Afterwards, we visited Les Berthold for Belgian beer before walking back across the city at sunset to the shore-hugging cornice for the main event - bouillabase!
We learned that bouillabase was first created and perfected in Marseille by fisherman eating their scraps so we had to try it. Only a few places still make the real deal - masses of fish and shellfish cooked together and prepared in front of you before being added to a seafood broth with croutons, tomato/saffron/garlic paste and mayo/pimento sauce - and we found one; Le Rhul! The real (expensive) bouillabase was worth every penny and a highlight of our trip to date (to say nothing of the bass cooked inside a salt pastry and also prepared tableside).
Vive le France!
We started with a homemade breakfast and then took the metro to Vieux Port. After walking its periphery we spent a rainy afternoon at the MUCEM (the museum of european and mediterranean civilizations) inside a repurposed coastal fort and with its interesting exhibits and great views over the old and new ports before taking a drizzly walk through artsy Le Panier. Afterwards, we visited Les Berthold for Belgian beer before walking back across the city at sunset to the shore-hugging cornice for the main event - bouillabase!
We learned that bouillabase was first created and perfected in Marseille by fisherman eating their scraps so we had to try it. Only a few places still make the real deal - masses of fish and shellfish cooked together and prepared in front of you before being added to a seafood broth with croutons, tomato/saffron/garlic paste and mayo/pimento sauce - and we found one; Le Rhul! The real (expensive) bouillabase was worth every penny and a highlight of our trip to date (to say nothing of the bass cooked inside a salt pastry and also prepared tableside).
Vive le France!
No comments:
Post a Comment