!
.
The Recipe Lamb offal: tripe and feet - simmered in a tomato sauce with white wine and Provence herbs! Mmm, it sounds so tempting! The lamb tripe is cut into squares and each piece is stuffed with lean pork, garlic, and chopped parsley. A knife incision is made in one of the corners of the tripe, which is rolled and closed like a "buttonhole". The lamb feet should be very white and hairless, then passed through flames for crispness. They are then thrown into the pot. You can add orange zest, pastis, Espelette pepper, cloves, and even dark chocolate! The cooking should be long, very gentle, and done in several stages so that everything is completely confit.
Marie, a true Marseille cook, tells us that the "French people who think tripe and feet are gross are really missing out on a delicious and traditional dish"! So, if you ever get the chance to try it, don't hesitate!
çais ils y comprennent nibe" !
Où en manger ? Les meilleurs, selon les connaisseurs, se trouvent soit chez leur mamie, soit : Chez Madie les Galinettes 138, quai du Port (1er), Chez Vincent avenue des Chartreux (4e), au Cigalon de la Treille dans le (11e).
La daube provençale et la daube de joues de bœuf
Des morceaux de viande qui marinent des jours dans du vin rouge... Huuuum ! Le truc qui te fout une sacrée cagagne !
MariaKovaleva ©
The Recipe This specialty is called in Provençal "adòba" or "adobo", which means to prepare, arrange. It is cooked with a choice of meats: lamb, sheep, beef, wild boar, bull, or octopus. Cut into cubes, it is marinated in white or red wine since the day before (or even two days before)! Carrots, garlic, black olives, salted or smoked bacon, tomatoes, Provence herbs, orange peel, cinnamon or ginger are added!
There is a typical daube from Upper Provence where the beef is accompanied by a pVeal and fatty bacon, marinated in marc brandy or cognac! And you can do the same with beef cheeks...
Where to eat? Always at Chez Vincent (4th) and at Cigalon (11th), which offer a whole bunch of typical Provencal dishes! And if you want to try the octopus one, head to La Terrasse du Panier (2nd) where they marinate it in Provence rose.
Pigeons à la provençale
Our generation tends to...Forget about it but pigeons are edible... Well, we could also assume that everything is edible! So yes, these birds that are being "ruined" by seagulls can also be simmered in Provençal sauce!
The recipe: You simply need to get 6 pigeons weighing 350g each... yes, it's precise! In a pot, heat some olive oil and brown the pigeons. Add small onions and garlic cloves with their skin. Pour 1/4 liter of rosé wine over them, cover and let cook on low heat for 30 minutes!
Where to eat them? In a traditional Provençal restaurant...
The not-so-great navettes
With their small boat shape, navettes are associated with the Candlemas festivities celebrated at the Saint-Victor abbey. Small dry biscuits with orange blossom, some people love them ! But let's admit it, they're pretty dry, you need to drink liters of lemonade or pastis to be able to swallow them&nbs.
At best a Christian suffocater, at worst it pastes the dentures of the elderly!
t.sableaux ©
The only dish in this list that doesn't contain garlic!
Where to eat it? You can only find the real ones at Four de Navette (7th arrondissement) or Navettes des Acoules (2nd arrondissement) - the oldest bakery in Marseille - all the others are just imitations!
A bad aioli
And we dare to include the untouchable aioli in this list! Because a good aioli is indeed delicious, but one must know how to make it! Too many imitations have tarnished our Friday dish! Aioli refers to the famous sauce that accompanies, for example, a bouillabaisse but also a real traditional dish.Get ready for a dish with crunchy raw vegetables and cod or haddock. We've all had the misfortune of tasting a bad aioli, even in Marseille, the kind that can give you food poisoning (true story), or worse, those pre-made ones sold in supermarkets! Do NOT put eggs in aioli, it's an emulsion made only of olive oil and lots of garlic, otherwise it's just garlic mayonnaise! (you can use potatoes or bread crumbs). Whether it's good or bad, this is the dish that will make your mouth "corpse" for 48 hours! Not recommended for a first date unless she's a true Marseillaise! Where to eat it? In the restaurants mentioned above, as well as at Clan des Cigales in the Panier district.
Elena Vicas ©