Les Belles de Marseille
It was in 1920 that the Ferrigno "family saga" began.
Fisherman in the Mediterranean for three generations, fishing is for us more than a profession, it...
Mussels stuffed à la Sétoise Azais-Polito
2 to 3 plates
From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Bouillabaisse with whole fish Azais-Polito
2 to 3 plates
From Fathers to Sons, for several decades, we have been working daily to maintain this Know-How and our traditions....
Cassoulet of the sea Azais-Polito
2 to 3 plates
From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Castaing Foie Gras
CASTAING FOIE-GRAS uses the best duck for foie gras, duck
MULARD, characterized by a large body frame, and massive livers.
Ducks are bred in the traditional...
Stuffed squid à la Sétoise Azais-Polito
2 to 3 plates
From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Castaing Foie Gras
CASTAING FOIE-GRAS uses the best duck for foie gras, duck
MULARD, characterized by a large body frame, and massive livers.
Ducks are bred in the traditional...
Octopus in Azais-Polito Hot Sauce
2 to 3 plates
From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Cuttlefish à la Sétoise Azais-Polito
2 to 3 plates
From father to son, for several decades, we have been working daily to preserve this expertise and our traditions. Our...
Castaing Foie Gras
CASTAING FOIE-GRAS uses the best duck for foie gras, duck
MULARD, characterized by a large body frame, and massive livers.
Ducks are bred in the traditional...