At Alexandre Mazzia’s table, the cuisine is not that of traditional “French-style” dishes. Here, the chef ferments, roasts, spices, and smokes, combining exotic products from elsewhere, notably from his native Congo, with those of local producers that he sublimates with herbs and spices – he has more than 200 in stock. Alexandre Mazzia likes to marry disparate tastes and is not afraid of unexpected associations, such as that of an eel with chocolate or a semolina scented with orange blossom, and wasabi with a shell soup which makes his reputation. Taking his cue from a modern, Mediterranean cuisine, the chef evolves his recipes as the days go by, and it is not uncommon for him to linger until the middle of the night to test a new combination. In the end, sumptuous and audacious dishes highlight Alexandre Mazzia’s impressive ability to adapt ingredients to create an alchemy of flavors that transport the tastebuds on a wonderful culinary journey. His modern, Mediterranean cuisine has quickly earned him a reputation that extends beyond Marseille. Proposals from investors have also flocked to open other addresses, but the chef is, above all, interested in his freedom and prefers to devote all his time to his restaurant and his customers.