Marseille chef Alexandre Mazzia obtains his third star

He is the only one to obtain this award this year. Marseille chef Alexandre Mazzia, with his daring cuisine, was awarded three Michelin stars for his restaurant “AM” for the first time, in a new selection from the famous guide, maintained despite the closure of restaurants. In France, only 30 chefs currently have this highest distinction in the gastronomic world.

→ PORTRAIT. Alexandre Mazzia, a leader off the beaten track

Unlike in previous years, none of the chefs holding three stars were demoted in this selection which is also “Serious and rigorous” than in previous years, according to Michelin.

Smoked eel-chocolate, raspberry-harissa

The guide assures that the inspectors made as many visits as usual to assess the tables during the brief reopening of restaurants between the two confinements. Smoked-chocolate, raspberry-harissa eel: Alexandre Mazzia, 44, who was born and spent 15 years in Congo-Brazaville, is the master of explosive mixtures of products “From here and at the end of the world”, in plates that make the colors explode. In his restaurant “AM”, he uses more than 200 spices, “Spine” of his kitchen.

“It’s a table that transports you, it is very unique and stands out in many ways”, commented Gwendal Poullennec, director of the Michelin guide. The rise to the gastronomic summit of this former basketball player, who opened his 22-seat restaurant in 2014, has been dazzling. He was awarded 2019 Gault et Millau Chef of the Year, second gastronomic guide, and his third Michelin macaroon comes two years after the second.

Award of 33 “green” stars

If the selection is less extensive than in previous years, each restaurant promoted fully deserves it, underlines Michelin. “Marsan” in Paris, from chef Hélène Darroze, who sublimates products from the South-West in gourmet and modern dishes, and “La Merise” by Cédric Deckert in Alsace, with traditional cuisine with refined sauces, are promoted to two stars.

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54 new addresses were awarded their first star and 33 establishments were awarded a star “Green”, introduced last year, for their eco-responsible approach. Some demotions concern restaurants that have closed or changed concept.

“This year, the chefs really did not deserve it (…). Now is the time to shed light on all these talents, to encourage professionals and to keep restaurant customers engaged ” pending reopening, concludes Gwendal Poullennec.


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