Alexandre Mazzia's good addresses
Alexandre Mazzia, chef at AM restaurant in Marseille, builds his cuisine around his favorite producers. Here are the good addresses he recommends.
Cuisinier de l'Année 2019, five toques at Gault&Millau... Alexandre Mazzia is unquestionably one of the most gifted chefs of his generation. Based in Marseille, with his restaurant AM, this former basketball player born in the Congo offers a singular cuisine, marked by the olfactory memories of his childhood in Africa, but also those shared alongside his grandfather Michel, a former fisherman on the island of Ré. Every day, the chef enjoys sublimating common ingredients into extraordinary dishes! And to do so, he can count on the best producers available. Here are five addresses he particularly recommends.
Fabien Gardon's fish, Marseille
"Fabien is the youngest fisherman in Marseille. He's a reasonable, reasoned fisherman. He fishes by line and pays great attention to his environment... He has a real benevolence towards the sea! His generosity and passion shine through in the way he does things! Every time he brings me back coins, there's an important ceremony. My grandfather was a fisherman, and Fabien has a keen eye for the sea," says Alexandre Mazzia. It's even possible to take part in a sea excursion with the fisherman!
- Where to buy? Ikejime Marseille, 18 rue Joseph Clérissy, 13012 Marseille, France
- www.instagram.com/ikejime_marseille
Meat from Boucherie Bec, Marseille
Not far from the AM restaurant (5 toques), in Marseille's 8th arrondissement, is Boucherie Bec Père et Fils. "It's a butcher's shop that works a lot with the Limousin breed. They have an incredible choice! Thanks to them we've managed to make our own chorizo... He listens to us and has ancestral know-how!"
- Where? Boucherie Bec, 1 avenue de Mazargues, 13088 Marseille, France
- www.boucherie-bec.fr
Joseph Palombo's peppers, in l'Estaque
Joseph Palombo produces over 250 varieties of chillies at l'Estaque. "We've even set up a selection of peppers to develop for the restaurant," enthuses Alexandre Mazzia. "Often, we mature them in vinegar or olive oil... It gives a pretty incredible aromatic power! And to make matters worse, he works with permaculture," he adds.
Ema Pradere tableware, Paris
"Ema is a ceramist with a particular signature. Her creations remind me of Africa, with smoky hues and a very vegetal touch, very light, incredibly fine! We've been working together since 2016, and her style has evolved a lot in eight years. I really like the feel of his plates, the reverberation, the texture... It brings depth to our creations," says Alexandre Mazzia.
- Where to find us? Ema Pradere
- https://emapradere.com
Wild flowers and herbs by Mélanie Grimaud
To garnish his plates with flowers and herbs, Alexandre Mazzia trusts Mélanie Grimaud, who picks wild flowers and herbs in the area. "She has a heightened sensitivity, a real lightness of touch... She feeds the restaurant in a reasoned way. It's very important for me to work with this kind of person", assures the chef.
