The starting point of the culinary tour is Marseille. In the hip port city on the Mediterranean Sea, sightseeing and relaxation can be combined well with culinary delights. Of course, a Bouillabaisse there should not be missed, as it is much more than just a fish soup – it is the heart of southern French cuisine, closely connected to the city of Marseille. It’s an open secret that the best Bouillabaisse can be ordered here, especially in the many restaurants at the Old Port, where the fishermen sell their fresh catches at the fish market on the Quai des Belges every morning. Traditionally, the soup was considered to be for poorer members of society and was made up of at least three different kinds of fish: scorpion fish, gurnard and conger eel. It is seasoned with a good mix of fresh herbs from Provence, garlic, onions and tomatoes. Not only is the soup a treat, but the act of eating it becomes an experience. It is served in two courses: first the hearty broth, in which toast is dipped, followed by the fish variation, again served in broth.
You should leave some space in your stomach for the walk through the Panier quarter. Le Panier, the historic centre of the city, with its winding alleys and narrow houses, is reminiscent of a North African souk. The lively hustle and bustle is determined by traders who offer just about everything from Egyptian bread to Indian pancakes. The blog “Driftwood Journals” draws attention to further discoveries in Marseille.