Pour les rencontrer :
- Santons Atterra - 15 rue du petit puits - 13002 Marseille - Tél : 04.91.91.03.31 - Leur site
- Une Table au Sud - 2 quai du port - 13002 Marseille - Tél : 04.91.90.63.53 - Leur site
- Savonnerie le Sérail - 50 boulevard Anatole de la Forge - 13014 Marseille - Tél : 04.91.98.28.25 - Leur site
Crédit photo : Une table au sud et Twinky Lizzy
Ces photos m'appartiennent et ne sont pas libres de droits. Merci de ne pas les utiliser sans mon autorisation.
Do you know the Salon Prestige? This big event takes place every year in November in Arles, regroups over 4 days, more than 150 exhibitors, all from Provence, to enhance and present the art of living in our region. For its 22nd edition, the team of Provence Prestige and that of My Provence proposed to local bloggers to visit, upstream of the show, craftsmen present from 24 to 28 November in Arles. You are ready ? Then it's gone for a visit of Marseilles workshops with the girlfriends bloggers Corinne de My cigale est fantastique and Ashley of Curious Provence, as well as Julie of the team My Provence! We found ourselves in the typical neighborhood of the basket in Marseille, very close to the Old Charity to meet Eliane Muniglia and her husband Denis, creators of the santons Artery. It is first of all through passion and hobbies that Eliane creates her first santons. They like their loved ones so much that they order them, once and then a second. The idea of reating santons then germinates in the mind of the couple. They started in 1996. Being not born of a family of santonniers, these old computer scientists of Apple, learn all the stages and traditional techniques of these small personages, entirely made by the hand. It took them two years to sell their first models, with a bold challenge: to offer a whole new range of santons and arlésiennes in shades of white, beige and gold. Successful betting, their characters enjoy and find their place perfectly in our Provencal crèches. Fully manufactured in their Marseilles studio (a few blocks away from the shop), the Arterra santons are a small people in motion. Indeed, one of the main characteristics of their santons, is not to be frozen. Let me explain ! Let us return to the base of the santon: the clay. To make a character, the santonnier picks up a certain amount of material from the clay loaf, which is then stamped into a mold. It sometimes takes several pressings to obtain a complete santon because for some models, the arms and accessories are molded apart and then assembled. When it comes out of the mold, the santon has the good impression but it is a little crude, it is necessary to remove the surplus clay and to clean it a little. At this stage the fresh clay is still a little soft. In order to give it the desired expression, the santonnier will be able to modify it, to incline it ... thus using the elastic properties of the clay, not to make it straight and a little stuck, contrary to the typically Provençal expression "to be Frozen like a santon ". This gives them a truly unique character. It then dries in the open air before being baked at a temperature of 1000 degrees. Last step of manufacture, the santon is decorated by hand. The richness of the details is also one of the strong points of Arterra's santons. It takes up to 7h of decoration for some models, like La Lavandière, who holds her hat, with her flowery dress in the wind. Each year, the santons of Arterra propose innovations. Eliane is inspired by paintings, scenes of paintings in museums, which she loves, Denis then sculpts them. They also exclusively produce the character of Paul Cézanne, commissioned especially by his great-grandson at Arterra. But also Van Gogh, Monticelli, and of course all the small trades (fishermen, joiners ...) who make the success of the santons of Provence. Arterra santons are as much appreciated in Christmas cribs as in decoration shops. Eliane and Denis were able to give a new look to this Provencal craftsmanship, with a personal and very modern style. I am conquered by these and I would gladly add this farandole of Arlésiennes to my decos of Christmas!
Lunch time approached, we left Eliane, Denis and their team, to walk towards the Old Port and enter the greedy universe of Ludovic and Karine Turac. It is one of the most beautiful restaurants in Marseille, both by its location, directly overlooking the Vieux Port and its rigging, facing the Bonne Mère, but above all by the quality of the food offered. Labeled "Tables 13", A table in the South received a Michelin star, making Ludovic, at 27, the youngest starred chef of the famous guide. This Marseille chef makes his market every morning and is committed to cooking only fresh, local and seasonal products. Its fish is carefully selected on the Vieux Port, its meat comes from the Southern Alps; Karine selects local wines, preferring less known but authentic winegrowers, with large labels. We enjoyed a menu around the fish. Gourmet as I am, I enjoyed this meal with pleasure, so much so, that I did not take a picture! And yes, it happens to me sometimes! These were taken by the restaurant, thanks to them! We tasted a delicious revisited aioli, very visual and fine. Followed by a cobweb of wild Wolf and its reduction of bull guardian, a mix Earth and Sea surprising but excellent. And this absolutely fabulous dessert: the lemon tart deconstructed. I've melted with it! The reception of the team is up to the place. All were very attentive with us. Ludovic kindly showed us his kitchen at the end of his service. A nice address that I advise you, as well for its ideal location, its very fresh map and its budget quite correct.
Complete change of scenery to digest all that and direction the family Savonnerie Le Serail. It should be known that until 1900, there were 197 soap works in Marseille. Today, only 4 still manufacture the traditional recipe in cauldron, the famous Marseille soap. It was in 1949 that Mr Boetto, a former deportee, returned from the war and decided to transform a farm into a soap factory. Today his son runs the family business, perpetuating the know-how and tradition of the real Marseille soap. But how do we make soap? Follow the guide ! At first, there are oils! Mainly essential oils, all vegetable, which are heated in huge cauldrons with caustic soda. This is called saponification: this chemical reaction creates the soap paste. This is what is seen on the surface of the cauldron. Indeed, the soap paste remains on top, while the soda falls at the bottom of the tank. The latter is then evacuated, leaving only the soap in the cauldron. It's release. This soap paste will then be refined: it is again baked, then washed several times (count 10 to 15 washes) with salt water. The latter passes completely through the soap paste, causing all the impurities, pieces of olives and unsaponified fatty acids in the bottom of the tank. Again, these deposits are evacuated, leaving a smooth and pure paste in the cauldron. Small anecdote: to check the acidity of the soap, no need to test pH in Marseilles! The soap is tasted by the master soap-maker, who puts a small drop of soap on his tongue. If it does not sting, then the soap paste is ready! It takes a week for these first steps and a full month to make a soap. Our soap paste, still warm, will be poured into large tanks where it will cool for a few days. This slab of soap is going to be cut into large blocks of about fifty kilos, which will dry in air an additional week. These blocks will be cut into small cubes before drying for another week in the open air. Arrives the last stage of the molding, called stamping, where the soap cubes pass to the press. An old vintage machine, with tulip molds, allows the marking of the 6 faces of our soap. This is it, it is ready, it needs only to be used! Marseille soaps from the soap factory Le Sérail are dye-free, 99% biodegradable and without glycerine. The soap factory offers a range of perfumed soaps. For this, the raw soap is grated in flakes and then perfumed, it is then reconstituted in a cube press.
We were amazed by all this know-how and these very artisanal techniques, whether in the creation of a clay santon, or a soap in olive oil! I hope this will make you want to see more! I propose you to join us in Salon Provence Prestige and besides small gift! Go to the facebook page of the blog to win tickets for the show. For that, nothing more simple: Love the page Twinky Lizzy and leave me a small comment under the article, indicating with whom you wish to go there. I have 2 * 2 places to offer you. They are valid for one day, from 24 to 28 November, on the day of your choice. The result will be announced on the facebook page on Sunday, November 20th in the evening. Good luck !!!