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la panisse, queen of the aperitif in Marseille


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la panisse, queen of the aperitif in Marseille

K. Toufik, A. Fischer, O. Pergament D. Attal – France 3

France Televisions

During the summer, the 19/20 presents aperitifs from several regions. Tuesday, July 26, panisses, specialties of Marseille, are in the spotlight.

In Marseille (Bouches-du-Rhône), at aperitif time, we taste panisse. It has been the specialty of a kiosk since 1978. “You have a roll of panisse that we slice and fry in a bath of oil”, explains Didier, owner of the barrack “Chez Freddy”. For him, two things are essential for a successful panisse: clean oil and good flour. The family recipe remains secret.

In a restaurant in Marseille, panisses are prepared with chickpea flour, water and salt. “It’s quite artisanal (…) I don’t make large quantities, I make it every day, every morning”, explains Céline Bonnieu, chef at the restaurant “La Boîte à sardines”. The dough rests in the fridge before being cut, then cooked in two oil baths. As a starter and aperitif, panisse delights customers. Tourists discover it for the first time. “It’s really good anyway”says a woman.

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