Marseille, France - photo by Philippe Alès under CC-BY-SA-3.0
Marseille, France - photo by Philippe Alès under CC-BY-SA-3.0

MARSEILLE: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Marseille, France for his show, Parts Unknown Season 6 Episode 3 (originally aired October 4, 2015):

DISH – Shellfish Carpaccio, Lobster and Seasonal Fish, and Bouillabaisse

WHAT IS IT?

Shellfish Carpaccio is a dish of thin pieces of shellfish meat, served raw. Lobster and Seasonal Fish are often lightly cooked to preserve its natural flavors. Bouillabaisse is fish stew that originated from Marseille.

WHERE IS IT?

Le Petit Nice
17 Rue des Braves
Marseille, France

READ MORE: Alex Hotel Near Gare St. Charles, Marseille – It’s the little things that count

ANTHOYN BOURDAIN MARSEILLE NOTES

Le Petit Nice is a Michelin-starred restaurant in Marseille owned by Chef Gérald Passédat. Here, Anthony Bourdain and Eric Ripert enjoyed a meal of Shellfish Carpaccio of raw mussels and clams, and lightly seared slipper lobster, weever, anglerfish and red gurnard. They also had the famous Bouillabaisse of Chef Gérald Passédat, made of Dorade and Dentex.

READ MORE: La Poule Noire, Restaurant in Marseille – Covering All The Bases

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Une tuerie… couscous royal au semoule d'orge…

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DISH – Couscous Royale

WHAT IS IT?

Couscous, lavished with vegetables, chickpeas, Merguez sausage, chicken, hunks of lamb and meatballs.

WHERE IS IT?

Fémina
1 Rue du Musée
Marseille, France

ANTHOYN BOURDAIN MARSEILLE NOTES

In Parts Unknown Marseille, Anthony Bourdain described Fémina as “an Algerian restaurant that serves one of the better Couscous in” Marseilles.

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Life lesson : don't let a bad picture ruin a good moment 🙈

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DISH – Beef Tartare and Pied et Paquets

WHAT IS IT?

Beef Tartare is made from raw ground meat, often served with seasonings and typically topped with raw egg. Pied et Paquets is a stew of sheep’s foot that has been cleaned, tenderized and cut into pieces. Cleaned sheep’s tripe is then cut into squares and stuffed with onions, parsley, garlic and salt pork before being rolled and wrapped into pouches. These are then stewed for several hours in a sauce of white wine, tomatoes, bacon, onion and carrots.

WHERE IS IT?

Chez Georgiana
72 Rue de la Paix Marcel Paul
Marseille, France

ANTHOYN BOURDAIN MARSEILLE NOTES

At Chez Georgiana, Anthony Bourdain and Eric Ripert shared a meal of Beef Tartare and Pied et Paquets, along with the Chef Georgiana and some of the other female chefs in Marseille. The Beef Tartare had Bottarga, apple and celeriac in it. Chez Georgiana is reportedly closed.

DISH – Meat and Cheese Charcuterie

WHAT IS IT?

Slices of cured meats and cheeses, arranged on a charcuterie board.

WHERE IS IT?

U Mio Paese
2 Rue George
Marseille, France

ANTHOYN BOURDAIN MARSEILLE NOTES

U Mio Paese is a cured meat and cheese shop that has been family-run for more than 70 years. Here, Anthony Bourdain and Eric Ripert enjoyed a charcuterie of pancetta and various cheeses, along with white and red wines.