AM par Alexandre Mazzia
Fine dining restaurant · 8th Arr.
9 Rue François Rocca, 13008 Marseille, France
Highlights
Inventive tasting menus fusing global flavors with artistic presentation
Inventive tasting menus fusing global flavors with artistic presentation
"You need a raft of superlatives to describe the work of Alexandre Mazzia at AM, his restaurant located in a chic residential area not far from the Stade Vélodrome. A true artist of a chef who is in perpetual motion, he elevates the small-portion format to the realm of art; he is a virtuoso when it comes to spices, roasting and smoking; his childhood memories of the Congo flow through his cuisine. In his hands, the gastronomic mould as we know it has been broken, but, more importantly, it all makes sense! Take, for instance, his trout roe and wild salmon with smoked milk and roasted hazelnuts – in which the intensity of flavour is second to none – or the breaded langoustines with sesame seeds and bonito, a lemon-geranium condiment and seaweed popcorn – a pure wonder. At each sitting, the lucky few are whisked away on a unique adventure of taste sensations, enhanced by perfect service." - Michelin Inspector
"Since his restaurant AM by Alexandre Mazzia took its third star in 2021, this basketball player turned chef has made no secret of his passion for Japan and its..." - Le Guide MICHELIN
"Since he opened his own restaurant in Marseille, he has been on a mission to compose a truly organic and creative set menu like no other. More than a mere menu, this is a culinary journey that varies depending on his mood and draws on techniques such as roasting, smoking and induction. All that diners have to do is let themselves be guided through three, five or seven 'sequences', each accompanied by several inventive 'satellite' dishes." - Le Guide MICHELIN
"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
"Despite the ongoing crisis facing restaurants, the 2021 edition of the MICHELIN Guide reaffirms the resilience, excellence and vibrancy of the French fine dining scene, with AM par Alexandre Mazzia in Marseille being honored with its third Star." - Le Guide MICHELIN
