Is it really still necessary to present Tuba, the Marseille Cabanon, which reopened its doors in April for the summer of 2022? This beach club, whose space was orchestrated by designer and architect Marion Mailaender, is back for a new opus this year, while offering the services of Sylvain Roucayrol and Paul-Henri Bayart in the kitchen.
The former was trained by Claude Bosi in London, before moving on to the Experimental group and confirming his place at the helm of Mara in Paris, before becoming Executive Chef of the restaurants Caché and Amagat. As for the second, it was after ten years in asset management that he joined the Ferrandi school and finally the Caché brigade.
The pitch of this duo? To reinterpret the Mediterranean. On the menu, fish crudos, shellfish of the moment, grilled lamb chops, Mediterranean antipasti, and regional vegetables. Don’t miss the Mediterranean red tuna tartar prepared at the table!
Lisa Agostini
