Belle de Mars

Behind wrought-iron railings, this handsome establishment ushers diners into a tastefully understated interior (white walls, parquet floors, wooden chairs and tables) and an open-plan kitchen helmed by Michel Marini and Kim-Mai Bui. This veteran duet (formerly of William Ledeuil, Christophe Moret, Gérald Passedat…) crafts a flavoursome, legible, delicate score with a Mediterranean spin and invariably dotted with herbs they pick themselves. Everything is steeped in crisp, expressive flavours, examples of which include lightly seared squid with a salmorejo sauce or wild seabass in fig leaves. The desserts are low on sugar yet highly addictive!

Wild Herbs and Flowers

• Belle de Mars incorporates wild herbs and flowers, which are hand-picked by the staff, into their dishes, adding a unique and fresh element to their cuisine.

Open Kitchen Concept

• The restaurant features an open kitchen where diners can watch the chefs, Michel Marini and Kim-Mai Bui, prepare their meals, creating an engaging dining experience.

Affordable Michelin-Star Experience

• Despite being a Michelin-starred restaurant, Belle de Mars offers a range of menus with prices starting as low as €27, making fine dining more accessible.

Signature Ingredients

• Wild herbs and flowers: Handpicked by the chefs, these ingredients add unique flavors and a touch of nature to the dishes, showcasing the restaurant's commitment to freshness and local sourcing.
• Fish flan: A signature starter that incorporates local fish, wild fennel, and a bouillabaisse emulsion, highlighting the restaurant's focus on seafood and traditional Provençal flavors.
• Mullet tarama: This dish features mullet roe combined with ginger and lemongrass sauce, offering a modern twist on classic Mediterranean ingredients.
• Monkfish steak: Cooked to perfection, served on a cauliflower purée with squid ink, this dish exemplifies the restaurant's dedication to high-quality, locally sourced seafood.
• Poached pear with bergamot meringue chips: A refreshing dessert that showcases seasonal fruits and innovative pastry techniques, reflecting the creativity of the pastry chef Kim-Mai Bui.

Tasting Menus

• Menu Dégustation: €69
• Menu Découverte: €49

Lunch Menus

• Formule déjeuner: €27
• Menu déjeuner: €36