FFF’s Guide to Marseille: La Cuisine du Môle Passédat, MuCEM

IMG_5671-0

One of the jewels in Marseille’s crown is the brand new €191m museum, MuCEM, which sits on the seafront of the city, not far from the picturesque Vieux Port, which is the main hub of the old town. This beautiful building houses exhibits depicting the history of the city and the Mediterranean, cultural artifacts and the like, and is well worth a day of exploring. One of the highlights for me, though, was Gérald Passédat’s bistro, La Cuisine du Môle Passédat.

20140803-230720-83240893.jpg

Gérald Passédat is a Michelin starred chef, whose menus are priced appropriately to his level of expertise. His main restaurant, Le Petit Nice, is located up the coast in Marseille and has been awarded three Michelin stars. If you don’t have the cash for €200 menus, though, you can still experience a little bit of his kitchen magic at an affordable price. €21.50, to be exact.

20140803-230759-83279786.jpg

DKNY 4109 sunglasses, c/o sunglasses-shop.co.uk

This is the price for the cold buffet (and dessert!) at La Cuisine du Môle Passédat, which is located on the roof of MuCEM, and right next to La Table du Môle Passédat – another of Passédat’s pricier restaurants. The queues start early for La Cuisine, and once you’re inside it’s easy to see why. The complimentary loaf of bread is just the start of the delicious spread on offer.

20140803-230759-83279390.jpg

Continue reading

Inari Sushi bento

This pretty little bento is one of my favourites – it’s elegant and healthy… completely unlike me! Inside is sesame vinegar aubergine and spicy soy sauce cucumber, as well as soy sauce and balsamic vinegar chicken.

Inari sushi bento

Recipe for inari sushi


INGREDIENTS

  • 2 cups hot, cooked Japanese rice
  • 3 tbsp liquid sushi seasoning
  • 1 tbsp black sesame seeds
  • 6 inari skins

METHOD

  • Pour the sushi seasoning over the rice, then turn and fan until cooled and no longer steaming. Leave to get completely cold before stirring in your black sesame seeds.
  • Open your packet of inari skins, and slit open along the longer side, carefully pulling the edges apart to make a pocket. Fill with the rice and place in the bento rice side up.

Notes

You might want to trim the inari skins down so that they fit in your bento, as some can be taller than your bento is deep. Generally, cutting them in half will make them the right size. Or, you can simply lay a full size piece on its side.

This recipe originally appeared in 501 Bento Box Lunches, published by Graffito Books.