AM par Alexandre Mazzia
Marseille, France
⭐3 Stars
The Experience
From Michelin Guide
You need a raft of superlatives to describe the work of Alexandre Mazzia at AM, his restaurant located in a chic residential area not far from the Stade Vélodrome. A true artist of a chef who is in perpetual motion, he elevates the small-portion format to the realm of art; he is a virtuoso when it comes to spices, roasting and smoking; his childhood memories of the Congo flow through his cuisine. In his hands, the gastronomic mould as we know it has been broken, but, more importantly, it all makes sense! Take, for instance, his trout roe and wild salmon with smoked milk and roasted hazelnuts – in which the intensity of flavour is second to none – or the breaded langoustines with sesame seeds and bonito, a lemon-geranium condiment and seaweed popcorn – a pure wonder. At each sitting, the lucky few are whisked away on a unique adventure of taste sensations, enhanced by perfect service.
Unique Things
From Visitor Experiences
1. Chef’s Counter with Only Two Seats
AM par Alexandre Mazzia offers just two coveted bar spots directly overlooking the open kitchen, providing an exclusive, immersive experience for a select few diners.
2. Carte Blanche Tasting Menus with Global Spice Influence
The restaurant serves only carte blanche tasting menus, where the actual dishes are a surprise, and the cuisine is distinguished by a bold use of spices and global flavors—especially African, reflecting the chef’s Congolese upbringing.
3. Vegetable- and Seafood-Led Menu with Unconventional Ingredients
The menu is notably focused on vegetables, fish, and seafood, featuring unconventional combinations such as courgette flowers in green satay with saffron beurre blanc, and breaded langoustines with sesame seeds, bonito, lemon-geranium condiment, and seaweed popcorn.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant AM par Alexandre Mazzia in Marseille include:
Ginger: Used repeatedly across dishes, ginger adds a fresh, spicy warmth that complements the restaurant's vibrant flavor profile, reflecting Mazzia's African roots.
Bottarga: This cured fish roe is a prized ingredient featured in several dishes, such as crystallized seaweed with bottarga, lending a rich umami and marine depth.
Sweet Potatoes: Sweet potatoes appear in multiple preparations, providing a natural sweetness and earthy texture that balances the spices and smoky elements in the cuisine.
Espelette Pepper: This mild chili pepper from the Basque region is used to add subtle heat and aromatic complexity, enhancing the dishes without overpowering them.
Spices (Galangal, Cumin, Fennel): A signature spice blend including galangal, cumin, and fennel is fundamental to Mazzia’s cooking, used like salt to season and deepen flavors, connecting his African heritage with Mediterranean influences.
Smoke (from various woods like vine shoots, beech, olive tree): Smoke is a key technique and flavor, with different woods imparting delicate smoky aromas that infuse fish and other ingredients, inspired by Mazzia’s childhood fishing experiences.
Chilli (over 45 varieties): Chilli is used with great expertise to create energetic tension and layered heat in dishes, with fresh, dried, or preserved forms allowing nuanced control of spice levels.
These ingredients and techniques form a "triangle of flavors" — spice, smoke, and chili — that define the emotional and sensory experience of the restaurant’s cuisine. Signature dishes often showcase these elements, such as courgette flowers with green satay and saffron beurre blanc or dishes featuring smoky fish and bottarga.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch Menu (6 courses): €120
- Dinner Menu (8 courses): €180
- Vegetarian Menu (7 courses): €160
Signature Dishes
- Blue Lobster: €95
- Foie Gras: €65