This book is jam-packed with all the ingredients that feed Marseille’s culinary revolution and make it like no other city in France…or the world: Marseillais, their stories and their recipes, the Mediterranean sea and bouillabaisse, wild plants, lots of vegetables, couscous, garlic, chickpeas, Noailles, female chefs, moit’ moit’ pizza, flavours from every corner of the world, Michelin stars, neighbourhood joints, spices, panisses, apéro, street food, desserts, generations who consider Marseille as their legacy and birds of passage who never left and made the city’s strong identity their own.Seventy portraits of Marseillais, 80 recipes, more than 200 places, 288 pages, 400 photos and thousands of reasons to explore this tarpin dynamic city’s cultural diversity, one plate at a time.“You don’t have to be born in Marseille to be a Marseillais. This book is a passport to become one.” — Vérane Frédiani Photographer, writer, documentary filmmaker, and Marseillaise
