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A set menu restaurant in central Marseille where the chef, raised in Kinshasa, runs a frequently changing multi-course menu that weaves Mediterranean produce through Congolese instincts and French technique. The combinations are genuinely cross-cultural rather than decorative: plantain gnocchi next to Sisteron lamb, manioc crisps standing in for bread. At lunch, a simpler street-food format takes over downstairs. Come for dinner when you want the full ride.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Manioc crisps
Michelin Guide -
Shoulder of Sisteron lamb
Michelin Guide -
Gnocchi of plantain banana
Michelin Guide
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