"Alexandre Mazzia might be the most innovative chef working in Marseille today. The former professional basketball player opened this simply decorated, modern tasting-menu bistro in a residential district in 2014. Mazzia works in the open kitchen, where his cooking is informed by his childhood in Pointe-Noire in the Congo, where his father was a merchant dealing in exotic wood, and also the flavors of Provence. Mazzia’s increasingly acclaimed cooking includes a tiny cocoa-cream-filled tartlet topped with smoked eel, beet juice, and fresh black pepper; semolina with orange blossom water, horseradish, and shellfish jus; and grilled red mullet with duck jus, green satay sauce, and a condiment of raspberries and harissa." - Alexander Lobrano
JPGARABEDIAN
