International
Alexandre MAZZIA
Chef : 1 restaurant
Here's a chef, if ever there was one, whom we've really seen grow up. The Gault&Millau endowment for Young Talents he received in 2014 was finally created for him (over 100 other young chefs have since benefited from it); it would open doors for him, notably with banks, and enable him to set up shop next to the Velodrome.
Alexandre Mazzia was born and grew up in the Congo, in Pointe-Noire, the port city for which he has retained a genuine attachment, and whose beaches he used to visit with delight. He's a jack-of-all-trades with a passion for sport (he was a member of the French Espoirs basketball team), and has retained olfactory and gustatory memories of his African childhood that still guide his cooking today. In 2010, after wandering all over the place, he settled down at Le Ventre de l'Architecte, in Marseille, where his unique cuisine instantly appeals to us. The Dotation pour les Jeunes Talents we awarded him enabled him to open his own restaurant on rue Rocca in 2014.
Alexandre Mazzia is a gifted, exemplary chef, who doesn't look into his neighbor's bowl, but ploughs his own path, armed with his convictions, and proposes a personal cuisine that is radically different from the canon. of flavors, his potential for astonishment and, it's fair to say, delight, totally in line with what an inquisitive mind raised on Gault&Millau milk would expect from a Cuisinier de l'Année, the title we awarded him in our 2019 edition.
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Open kitchens that focus on customer proximity
No longer do we hide the ovens we can't see - quite the contrary! The kitchen now opens up to offer a show for the audience. Depending on how it's laid out and arranged, the show doesn't have the same flavour. Here's a look at some of those that play it close.
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