5 Traditional Foods
You Have To Try in Marseille

This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their nets. Over time, bouillabaisse evolved into one of the most luxurious seafood dishes in the world: it is found in every upscale restaurant in the lively seaport city of Marseille where it can cost up to €200 for a meal for two. Anything below €50 is considered an ordinary fish soup—a good rule of thumb for those who want to taste the real thing. What gives bouillabaisse both its unique flavor and its high price is the red scorpionfish—known in French as rascasse or scorpion de mer—a type of venomous rockfish found only in the Mediterranean. Other ingredients may include several varieties of whitefish, mussels, crabs, squid, and sometimes even lobster or eel. Another thing that makes Marseille's signature dish so distinctive is its vibrant orange color, as well as the flavors and aromas arising from a selection of Provençal herbs and spices, especially saffron, fennel, and orange zest. Delicately infused with white wine and anise liqueur, bouillabaisse is traditionally served in two courses: the thick, rich soup is enjoyed with rouille sauce and garlic-rubbed croutons or toasted bread, while the fish and shellfish are served separately.Expand

Navettes are French cookies from Marseilles that are shaped like a boat or a shuttle. Their characteristical shape is said to commemorate Mary Magdalene and Saint Martha and their voyage to Marseilles by boat, about 2000 years ago. The cookies are flavored with orange-flower water and are traditionally consumed on February 2nd, known as Candlemas Day, although they can be bought all year round in the Four Des Navettes bakery in the center of Marseilles. The bakery hasn't stopped producing these cookies since 1781. Although orange-flavored navettes are the most popular choice, there are also varieties with cinnamon, chocolate, vanilla, and lavender.Expand

Simply translated as steak and fries, steak-frites is a dish that traces its origins to French and Belgian national cuisine. In this classic, fries vary from the hand-cut rustic potato wedges to thin, factory-produced types. They are always deep-fried, giving them a crunchy texture and an appealing golden color. Although fries are the essential accompaniment, the steak is the main star of the dish. The most common steak used in the dish is the rib eye cut, but sirloin steak or the famous T-bone are also commonly found on restaurant menus. A simple sauce reduction, Béarnaise, or Hollandaise sauce often accompany the dish. Steak and fries is one the most common dishes found in traditional French and Belgian brasseries and bistros, where a glass of fine Belgian beer or French wine acts as an irreplaceable accompaniment.Expand

Created in 1910 by chef Louis Durand to celebrate the famous Paris-Brest-Paris bicycle race, which led from the center of Paris past the door of his pastry shop in Maisons-Laffitte to Brittany and back, this decadent dessert is a true French classic found in pâtisseries all over the country. With a shape resembling that of a bicycle wheel, Paris-Brest is made with a ring of pâte à choux – a puffy hollow pastry traditionally flavored with fleur de sel, topped with flaked almonds, and baked until golden brown. The airy pastry ring is then sliced horizontally and filled with a rich hazelnut and almond mousseline praliné cream, while the upper crust is generously dusted with powdered sugar. Regardless of the numerous creative interpretations and modern takes on this classic recipe, the perfect Paris-Brest should always be dominated by the toasted nutty flavor and aroma of praline cream.Expand

Originally a poor man’s dish, soupe de poisson à la rouille is a classic French soup and a close cousin of the famous bouillabaisse. The soup is usually prepared with white fish that is cooked in a flavorful broth that mostly incorporates tomatoes, olive oil, garlic, saffron, and various herbs. The soup is then strained and served with rouille, a classic Provençal sauce that usually incorporates bread, garlic, spices, egg yolks, and olive oil while some versions can also include monkfish liver, tomatoes, or potatoes. Soupe de poisson originated in the Provençal region, most probably in Marseille, and it can be found all along the French Mediterranean coast. It is often enjoyed as an appetizer, typically served hot and topped with crunchy croutons and Gruyère cheese.Expand