Journey with Le Creuset’s creative team to the source of the inspiration for the brand’s classic Marseille Blue colour.

Since choosing Marseille as inspiration for one of its blue shades, Le Creuset’s love affair with this sunny corner of southern France has continued to blossom. The Le Creuset creative team return to the pulsating Mediterranean port city to reinvigorate their passion, taking in the sights, sounds and tastes of the place.

FIRST STOP: Le Petit Nice Passédat

Born and bred on the shores of Marseille, Chef Gerald Passédat realised inspiration was right under his nose. Like the Le Creuset team, he looked to the sea as a source of culinary inspiration. Since this light-bulb moment, his refined seafood-inspired cuisine has earned him no fewer than three Michelin stars. The team is treated to a modern take on the classic paella, made with fish pulled from the water just hours ago.

SECOND STOP: The Harbour

From the restaurant the team wander down to the harbour, where fishing boats trimmed in blue are a common sight. A kindly fisherman who’s been fishing the azure waters for more than 20 years takes them out for a cruise to admire the myriad of shades.

THIRD STOP: The Market

Ranging from royal blue to cerulean, the city’s palette captures the relaxed joy, classic style and authentic warmth of the people who call Marseille home. The market teems with fresh fish pulled from the local waters and flavours from across the globe. Seafood this fresh calls for a quick bouillabaisse. Then the team bump into another chef, Georgiana, who invites them to dinner.

FINAL STOP: Georgiana’s home

The people of Marseille need no excuse to celebrate; good food and good wine are reason enough. With spices from the market, Georgiana conjurs up a delicious one-pot Moroccan lamb. As late afternoon turns golden and eases into evening, the new friends gather in the kitchen, sharing bottles of wine as they cook and laugh together, rounding off another inspiring trip to the source of their true blue.

Le Creuset’s Marseille Blue range mimics the gradation as the sea and sky merge on the horizon, combining three shades of blue.

You, too, can serve up a taste of Marseille with a recipe for modern paella, courtesy of Le Creuset. Find the recipe here.

The post The Inspiration Behind Le Creuset’s Marseille Colour appeared first on Visi.

From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.

During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.

This week, we’ll be featuring the Le Creuset’s delicious recipe for Moroccan Lamb.

MOROCCAN LAMB

Serves 6

Ingredients:

• 1 leg or shoulder of lamb, about 1.5kg
• 2 preserved lemons
• 6 whole cloves of garlic
• 2 onions, roughly chopped
• 2 carrots, cut into coins
• 3 zucchinis, cut into 5cm pieces
• A few sprigs of fresh thyme
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1 teaspoon ginger
• Salt and pepper to taste

Preparation:

Preheat oven to 150°C. Cut the preserved lemons into quarters, then remove the skin from each quarter and cut it in half.

Heat a large cast iron pot on the stove, add the olive oil and brown the meat on each side. After the meat is deep brown, season generously with salt and pepper, then add the garlic, thyme, spices, onions, carrots and preserved lemon slices. Cover with lid, slide into preheated oven and bake for 2½ hours, basting the meat regularly.

Place the pot back on the stove. Remove the lamb, garlic and thyme from the pot and set aside. If necessary, remove some of the grease. Deglaze the pan with a glass of water and bring liquid to a simmer to reduce by half.

Add zucchini and return the meat to the pot. Finish baking in the oven for 1 hour at 150°C. After the zucchini and lamb are done, slice the lamb and serve over the zucchini and carrots, spooning gravy from the pot over both.

Looking for more delicious recipes? Click here if you missed Modern Paella or Bouillabaisse. To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.

The post Winter Dish: Moroccan Lamb appeared first on Visi.

From painted shutters and fishing boats to shades of the Mediterranean, the Marseille Blue range, first launched in 2012, encapsulates all the inspiration and discoveries the team made on their colour journey through the city.

During their visit, the team sampled three delicious dishes conjured up in the classic cookware. Now you can have a taste of their inspiration too by trying the recipes for Modern Paella, Bouillabaisse and Moroccan Lamb at home.

This week, we’ll be featuring Le Creuset’s mouth-watering recipe for Bouillabaisse.

BOUILLABAISSE

Serves 6

Ingredients:

• 4 garlic cloves, divided
• ½ cup fresh basil leaves
• ¼ cup mayonnaise
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 cups multi-coloured cherry tomatoes
• 1 small fennel bulb, trimmed, halved and thinly sliced
• Salt
• Freshly ground black pepper
• ¼ cup white wine
• 1 (235ml) bottle clam juice
• 1kg mixed mussels and clams, cleaned
• 1 calamari tube, cleaned and thickly sliced
• 1kg white fish fillets, cut into 5cm pieces
• 3 tablespoons chopped flat leaf parsley
• 1 baguette, sliced

Preparation:

Make the rouille first. Mince 2 garlic cloves and transfer to blender. Add basil, mayonnaise, 3 tablespoons of olive oil and lemon juice. Purée until smooth. Transfer to a small bowl, cover and chill.

In the Bouillabaisse pot, heat 2 tablespoons of olive oil over medium-high heat.

Add tomatoes and fennel. Season with salt and pepper. Stir occasionally, until tomatoes burst. Slice remaining garlic cloves and add to pot. Cook until garlic becomes fragrant, stirring often.

Pour in wine, stirring often, until the wine has reduced and is almost absorbed.

Add clam juice and 4 cups of water. Bring to a boil. Add shellfish, fish and calamari. Cook, covered, until the shellfish opens, discarding any that do not. Stir in parsley.

Spread rouille on baguette slices and serve with bouillabaisse.

Looking for more delicious recipes? Click here if you missed Modern Paella. To follow the Le Creuset team journey in Marseille, get the latest issue of VISI (78), on sale now.

The post Winter Dish: Bouillabaisse appeared first on Visi.