"After cooking at several Alain Ducasse restaurants in Paris, chef Paul Langlère moved to Marseille and set up shop in a charming bungalow surrounded by a garden with great views over the city. His brief lunch menu changes daily, and his dinner menu every few weeks, so that he can follow the seasons and cook with the best local produce. Past dishes have included oysters from the nearby Camargue with apple, mint, and ginger; gravlax with passionfruit and citrus; duck with Jerusalem artichoke puree, roasted salsify, hazelnuts, and dates; and roasted lamb shoulder with oyster mushrooms en persillade." - Alexander Lobrano
Julie Tinetti
