AM par Alexandre Mazzia

Rating: 19
Author: Gault&Millau

13008 MARSEILLE

19/20
Exceptional Restaurant

BOOK

10 PHOTOS

Chef: Alexandre Mazzia
Cooking: Gastronomic | Signature cuisine
Style: Elegant

Budget (€)

Indicative price per person (excl. drinks)

115 to 435

Gault&Millau's review 2026

Even if it tickles him a little, let's face it, the work Alexandre Mazzia has been doing for ten years is already part of our culinary heritage. Let's sum up what can't be summed up: a meal in this small room in a quiet neighborhood on the Prado, between the beach and Castellane, counter and tables, between gastro elegance and bistro ease. A meal of precision as well as extravagance, elopement as well as civility, propriety as well as fantasy, bursts of color, daring marriages, indecent couplings, strokes of strength, audacity, claws, mouths and genius. Each dish is a bouquet, evolving from bud to blossom, the result of the evolution through time and contact of skilfully combined flavours. The emblematic stages (sauce with beans, miso broth and oyster shell, banana coffee fluted dessert or mango dessert), are witnesses to modern French cuisine that everyone should have tasted at least once. You may sometimes feel disoriented, unsure of your bearings, but experience (now a dirty word that usually has no meaning elsewhere) is a unique path for everyone. The appetizers are haute-couture compositions, with nods to pop culture (the heads' vinegar-jellied gray shrimp, whose finish recalls an intense, spicy, justly smoked barbecue sauce). Fortunately, as the match progresses (because it is one, what did you think, that you were going to be passive in the adventure!?), we find powerful markers of the Mazenian world, the spices, the roasting, the cocoa eel, the skill with which three simple ingredients make a dish, like the strokes of purée, vinegar granité of roasted langoustine heads and a cold emulsified cream, or this marvel of mussels and green juice, so evocative and yet so innovative. Sometimes, rarely, if you're on the ropes, you can lose the thread, despite the constant support and explanations of a very attentive young waiter. The fifth course, after the "plat en sauce" which was the fourth, borders on saturation as a "grand service salé": crispy goosefoot, grapefruit peas, the plate "aux sauces", a wonderful blend of sweet, earthy and spicy, with duck jus, stuffed zucchini flower, grilled eggplant confit on a base of mango jus... We cling to the desserts like a pretty buoy of sweetness, like the strawberry and strawberry water, hint of spicy oil. The wine cellar, if we may say so, offers a wide range of wines, which should perhaps be chosen at random. Of course, the sommelier can do the whole thing for you, but you can also decide once a day.