International
Marie DIJON
Chef : 1 restaurant At the helm of the Caterine canteen-grocery store in Marseille, chef Marie Dijon offers a responsible Mediterranean cuisine.
Enrolled in law school, Marie Dijon realized she wanted to be a chef. She inherited this passion and desire to share from her father, who introduced her to the pleasures of the table. The young woman took a CAP at the Lycée Hôtelier in Marseille and apprenticed with Ludovic Turac at the restaurant Une Table au Sud. After a year, she contacted chef Pierre Giannetti to help out in his restaurant. He accepted and hired her as an apprentice. After a motorcycle accident eight months later, he entrusted her with the reins of the kitchen. Marie Dijon became a chef at just 23 years of age.
Enthusiastic about her new role, she recruited a number of old acquaintances from the Lycée Hôtelier. Eventually, Pierre Giannetti sold his business a few years later. Marie Dijon took the opportunity to open several restaurants as a chef in Marseille and one in Essaouira, Morocco.
In 2020, Marie Dijon opened Caterine with the help of the Dotation Jeunes Talents Gault&Millau and two high school playmates, Eugénie Cenatiempo and Laura Samzun: "We took over the premises of a former ciergerie with a garden where we grow our aromatic plants. After four months' work, we succeeded in creating a restaurant with a refined style and Mediterranean colors, which reflects our personality." But in the midst of the health crisis, the young entrepreneurs revised their plans and decided to launch the address as a grocery store. When the restrictions came to an end, they closed up shop just long enough to buy the chairs and tables needed to open the restaurant.
Today, Marie Dijon offers a cuisine of moods: "I can change a dish during service, depending on the mood of the moment and the wishes of customers." Caterine is above all a place for dialogue and sharing, inspired by La Cantine de minuit, a manga by Yarō Abe. "My spicy cuisine is largely plant-based and Mediterranean in style. I don't throw anything away, everything is transformed. I even continue to make jars, as in the days of the grocery store." Marie Dijon is keen to share as much of this philosophy as possible, and would like to carry out exchanges with European chefs in the near future.
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