La Poule Noire
Thomas Fridlund offers a cuisine structured around signature dishes, with a stable approach that favors regularity and respect for the seasons. Trained at the Ducasse school, the chef relies on mastered techniques and precise product processing. Smoked cooking plays a central role, with dishes such as pork ribs with maple syrup, confit pommes grenailles and cream of corn, or pulled beef smoked for fifteen hours, accompanied by mashed potatoes and pan-fried mushrooms. Among the starters, the hen egg cooked at sixty-four degrees is a signature dish, served with mushroom velouté, roasted butternut, bacon cappuccino, mushroom pickles and parmesan. The result is a clear cuisine, centered on precise techniques and consistently worked products.
La Poule Noire offers seasonal cuisine led by chef Thomas Fridlund, with a regularly renewed menu based on available produce.
The approach emphasizes in-house smoking, applied to both meat and fish. Meat is cooked hot or cold, at low temperatures and for long periods, with different types of wood selected to structure the flavors.
The setting retains a bistro spirit, with organization adapted to fluid service. The wine list covers several terroirs, allowing coherent pairings with the dishes on offer.
Contact information
61 Rue Sainte - 13001 Marseille
Explore activities nearby
Our hand-picked selection of the best experiences near your villa.
Discover restaurants in Provence and on the French Riviera
Some rental properties we think you may love
From charming countryside farmhouses to luxurious villas with private pools. Whether you are seeking a family-friendly villa or a romantic hideaway, we have the perfect option for you.
Discover Provence with us
Our magazine encourages you to truly live and breathe the essence of the region. From secret villages to culinary treasures, experience Provence authentically with us.
