AM par Alexandre Mazzia Marseille

Awards

MICHELIN Guide

Three stars restaurant, 2022

All Michelin stars in Marseille All Michelin stars in France All 3 stars Michelin in Marseille All 3 stars Michelin in France

OAD

European Restaurants 2022, 71

All OAD European in Marseille All OAD European in France

The World’s

50 Best

World`s 50 Best Restaurants 2022, #80

All World`s 50 Best in Marseille All World`s 50 Best in France

Gault & Millau

5 Torques, 2021

All Gault & Millau in Marseille All Gault & Millau in France All Gault & Millau 5 Torques in Marseille All Gault & Millau 5 Torques in France

Gault & Millau Public Mark

19 / 20

Chef

Alexandre Mazzia

Cuisine

Cuisine créative, French - Asian

• 2021
• 2020

10 / 10

Dinner at AM par Alexandre MAZZIA

on 01 Oct 2021

by Gerhard Huber

AM is the creation of Alexandre Mazzia. The restaurant is tiny, with a kitchen so small that many domestic kitchens are bigger. It contains 24 seats of which there are 5 counter seats where you basically sit right on the pass.
Mr. Mazzia was born and raised in Congo and claims to be still influenced by his childhood experience.
The menu is composed differently than in other restaurants as he always has six servings and the diner just chooses how many little plates each serving contains.
I, of... More

AM is the creation of Alexandre Mazzia. The restaurant is tiny, with a kitchen so small that many domestic kitchens are bigger. It contains 24 seats of which there are 5 counter seats where you basically sit right on the pass.
Mr. Mazzia was born and raised in Congo and claims to be still influenced by his childhood experience.
The menu is composed differently than in other restaurants as he always has six servings and the diner just chooses how many little plates each serving contains.
I, of course, went for the jugular and the pricey (€380) biggest menu. This contains 36(!) small dishes grouped together in what seems to be a random order of 6 servings.
I have been at AM before a few times but for obvious reasons not in the last three years. Mr. Mazzia has not only developed but made a quantum leap. This is so far the meal of the year (276 as of the end of October, not counting any meals in Ryokans where I stayed overnight) and given the advance state of the year, maybe it will stay that way.
His compositions are bold while at the same time delicate. The layering of flavors is sometimes subtle and sometimes aggressive. The execution is always flawless, which is a feat when serving 36 dishes. But most of all the combination of ingredients and thus flavors is simply stunning. Dishes like Goosefoot in tempura-vodka, pike roe, chili, shell dust or Seaweed, sweet potato ointment, licorice, bottarga sound like they could never work but they do. Very much so.
Mr. Mazzia does all of this in a tiny little kitchen with three other cooks while chatting with the regulars who are of course placed at the counter. To churn out such a kitchen this number of dishes for 24 dinners is by itself an accomplishment, but doing it at such a quality and tastiness beggars belief.
The front of the house is very competent in being able to explain all dishes. It is quite an accomplishment to be able to announce what must be hundreds of ingredients during the whole meal.
There is a champagne, wine, sake and non alcoholic pairing available which gets managed by the team flexible depending on the speed of drinking.
All together this makes not for a good, but a great meal. I cannot wait to go back. It truly is worth a journey.

Less

Dinner at Restaurant AM

on 19 Sep 2020

by Neil A. Chef

Brioche façon tropézienne/sardine/lard de colonatta
.

Another fantastic meal at ⭐️⭐️ AM par Alexandre Mazzia in Marseille a couple of weeks ago. I love this restaurant and it reminds me of David Toutain’s cooking in Paris in that it is just so incredibly tasty. Dish after dish after dish of carefully thought about and married ingredients and flavours making it probably my favourite spot to eat up this end of the coast.
.

Michelin Guide - ⭐️⭐️
OAD - 163
W50Best - ‘discovery’
.

#achefabroad... More

Brioche façon tropézienne/sardine/lard de colonatta
.

Another fantastic meal at ⭐️⭐️ AM par Alexandre Mazzia in Marseille a couple of weeks ago. I love this restaurant and it reminds me of David Toutain’s cooking in Paris in that it is just so incredibly tasty. Dish after dish after dish of carefully thought about and married ingredients and flavours making it probably my favourite spot to eat up this end of the coast.
.

Michelin Guide - ⭐️⭐️
OAD - 163
W50Best - ‘discovery’
.

#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 @theworlds50best #marseilleeats #alexandremazzia @alexandremazzia Less