Marmar au Port is the story of a (successful) professional encounter between a chef and a room manager at a renowned restaurant in Vieux-Nice. It's also the story of a deep bond with Italy, one from Puglia, the other from Lake Como. Finally, it's the expression of a shared desire and vision: to make and serve cuisine of the moment. No cold rooms, no long-term storage; we cook what we buy, we buy what we cook, and basta così. Chef Claudio Marsico and his alter ego in the dining room, Jacopo Marini (take the first three letters of their names and you'll get a clue to the restaurant's name...), distill a cuisine that hits the spot. From the fried artichokes, lightly steamed beforehand to keep them soft, topped with a carrot ketchup, to the risotto (perfect), to the bisque made from a reduction of scampi carcasses, the latter barely snacked, to the crispy mille-feuille-style tiramisu, the score is flawless. The cellar, like the cuisine, evolves with the discoveries, with lively wines from here and abroad. The bill, for a complete trip, is close to sixty euros, but the experience leaves a lasting impression.
Claudio Marsico Chef
