With Mimosa, Jean-François Piège settles in Marseille

Pauline Masotta | 9/6/23

Jean-François Piège is particularly attached to the South of France. For this reason, the chef with five toques has planned two new openings in the region. Here's what we know.

Jean-François Piège is no newcomer to the world of fine dining. Now at the helm of eight restaurants, the chef continues to make his mark on the booming city of Marseilles.

Mimosa exports to the South

On October 8, 2021, he opened the doors of Mimosa, the chic brasserie at the Hôtel de la Marine on Place de la Concorde in Paris. The menu, which focuses on the Mediterranean, represents "the cuisine [he] loves to eat, the one that, with every bite, makes the sun and joie de vivre sparkle, like a permanent summer! "So , what could be more natural than to take up residence on the Côte d'Azur and in the heart of Marseille to keep summer alive?

Although he loves the South of France, the former Top Chef jury member, originally from Valence, had until now only opened one address outside the capital, Clover Gordes, in 2019, within a Provencal palace in the Lubéron. In collaboration with the Moma Group, already established in Marseille with Forest and Andia, Mimosa will therefore set up shop in Nice, "soon", according to the chef's teams and "during 2024" in Marseille.

A privileged location

"Mimosa is a culinary experience that transports you like a vision of the Mediterranean anchored in its time," confided chef Jean-François Piège to l'Officiel magazine.These new openings only confirm Jean-François Piège's special attachment to the ambiance of the South. And to pay tribute to this region, the chef has left nothing to chance, not least the location of his Marseilles establishment. The new restaurant will be located on the seafront, in the Catalans district of the 7ᵉ arrondissement.

These news might interest you

News & Events

The Cheffes! 2025: A not-to-be-missed solidarity event

The Cheffes! festival returns for two editions in Paris and Marseille in spring 2025. Discover the program of festivities.

Read

Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.

Read

Tables & Chefs

10 places to discover Alsace's specialities

Fancy a tarte flambée or a real sauerkraut? Here are ten addresses in eastern France where you can indulge in Alsatian specialities.

Read

News & Events

A new chapter at Bastide de Moustiers with Valentin Fuchs

A new era for Bastide de Moustiers. Alain Ducasse has entrusted the kitchens of his Provencal restaurant to Valentin Fuchs, a chef trained in some of the world's top establishments, who will give pride of place to seasonal cuisine.

Read

News & Events

Jérémie Le Calvez opens a new bistro in Saint-Pol-de-Léon

In July, the chef behind La Pomme d'Api in Saint-Pol-de-Léon will open La Pomme Reinette, a more accessible bistro that will be transformed into an afternoon tea room and tapas bar in the evening.

More information

Chef Jérémie LE CALVEZ

Chef de service Jessica CHELALA

News & Events

A renowned address, refined cuisine and an unexpectedly affordable menu. in Rouen, on the banks of the Seine, this emblematic restaurant has taken up the challenge of making gastronomy more affordable without sacrificing quality. For lunch and dinner, diners can enjoy a 5-toque restaurant for no more than €50, a far cry from the usual prices for this type of establishment. Prestigious cuisine at affordable prices While this offer may come as a surprise in an establishment of this level, it is part of a carefully thought-out approach. The business menu, priced at €49 and served from Wednesday to Friday at lunchtime and from Wednesday to Thursday at dinnertime, allows haute cuisine enthusiasts to enjoy a gastronomic experience at an unusual price. The menu features dishes conceived in a spirit of sharing and conviviality: snails with mushroom fricassee and parsley cream, braised veal chuck and sautéed vegetables... Dishes that evolve with the seasons and harvests. Coming soon, a salmon and haddock tartare with Thai mayonnaise and wasabi mousse will enrich the menu. A great chef behind this initiative Behind this initiative is Gilles Tournadre, Rouen's emblematic chef, at the helm of Gill restaurant since 1984. Awarded 5 toques, he sublimates his terroir with a sincere, generous and lively cuisine, tinged with influences from his many trips to Japan. His commitment earned him a place in the Gault&Millau Academy in 2024, and he was named Gault&Millau d'Or at the Gault&Millau Tour Normandie 2025. With this menu, he aims to make gastronomy more accessible, without compromising on high standards or quality. This ambition is also reflected in the Young Gourmets offer, available until March 31 and reserved for those under 35. On the menu: a cocktail, starter, fish, meat, dessert, two glasses of wine and a hot drink, all for €85. Book online or by phone at 0235711614. Where? 8-9 Quai de la Bourse, 76000 Rouen

More information

Chef Gilles TOURNADRE

Restaurant Gill
76000 ROUEN