My Recipe Using Herbes de Provence : Panisse & Red Mullet Burger

Delphine Roux, chef of the restaurant Madie les Galinettes, on the Old Port in Marseille, opens the doors of its kitchens for a video tutorial : her recipe using herbes de Provence : Panisse & Red Mullet Burger.

Delphine Roux, chef of the restaurant Madie les Galinettes
Missing video caption

Shopping list for our Panisse & Red Mullet Burger

  • Small fresh red mullet
  • Olive oil
  • Thyme
  • Rosemary
  • Fennel
  • Aubergine
  • Tomatoes
  • Onions
  • Garlic

To make the Panisse:

  • 250 g chickpea flour
  • 1 L water
  • 2 tablespoons olive oil
  • 1 pinch fennel seeds – 1
  • handful coarse salt
  • 1 pinch pepper


  • Bring the water to the boil in a saucepan
  • Pour the chickpea flour into the boiling water, stirring continuously
  • Leave to cool in the refrigerator for at least 6 hours
  • Cut into even slices (2 cm thick)
  • Dice the ingredients for the condiments and cook in a drizzle of olive oil
  • Fry the sliced Panisse
  • Fry the red mullet in a dash of olive oil
  • A little tip: if you want to make sure your Panisse & Red Mullet Burger stays in one piece, use a pick made out of a sprig of thyme or rosemary, depending on what you have in your garden.

Contact et informations

Madie Les Galinettes
138 Quai du Port, 13002 Marseille
Réservations au + 33 (0)4 91 90 40 87


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