For the couple who craves culinary audacity with a side of Marseille mystique, AM par Alexandre Mazzia offers a three Michelin-starred odyssey in a quiet residential enclave—a sanctuary where African spice, Provençal seafood, and basketball court discipline collide. Nestled near Marseille’s Stade Vélodrome, this 24-seat jewel redefines fine dining through Chef Alexandre Mazzia’s “cuisine of emotion,” blending Congolese childhood memories with French rigor.

The Vibe Check


AM thrums with the electric energy of a clandestine art studio—intimate, edgy, and unapologetically rebellious.


  • Atmosphere: A minimalist black-and-wooden cube with an open kitchen as its pulsing heart. Diners perch at counters or sleek tables, watching chefs tweezer plankton-dusted crisps and smoke eel under amber spotlights.
  • Dress Code: Marseille chic—tailored jeans, silk jumpsuits, sneakers that’ve navigated Vieux-Port’s cobblestones. Jackets optional; pretension forbidden.
  • Soundtrack: The crackle of seaweed popcorn, the murmur of sommeliers decoding Japanese green teas, and the rhythmic tap of tweezers plating edible art.


This is where Mazzia—ex-pro basketball star turned culinary insurgent—rewrites the rules with dishes like smoked milk trout roe and chocolate-draped eel.

A Legacy Forged in Sport & Spice


Born in Congo’s Pointe-Noire, Mazzia moved to France at 15, chasing basketball glory until injury rerouted him to kitchens. Trained under Pierre Hermé and Michel Bras, he opened AM in 2014, earning Michelin stars in record time (2015: ⭐, 2019: ⭐⭐, 2021: ⭐⭐⭐). His mantra: “Cooking is instinct, not doctrine.”


Key to the ethos: Global pantry meets Marseille’s brine. Ingredients like spider crab, saffron-kissed seaweed, and 45-house spices (think sumac, piment) mingle with childhood nods—grilled fish aromas from Pointe-Noire’s beaches, cassava from Congolese markets.

A Culinary Sonnet: 20+ Courses of Gustatory Anarchy


Signature Acts


  • Trout Roe & Smoked Milk: Oscietra pearls bathed in hazelnut cream, served with seaweed popcorn—umami fireworks.
  • Chocolate Eel Pie: Smoked eel encased in dark chocolate, a savory-sweet paradox.
  • Langoustine “Kebab”: Sesame-crusted crustacean with mirin rice wine and confit egg yolk.



Menus


  • Grand Voyage (€435): 20+ courses across 3.5 hours—expect sequences like “Spices & Smoke” (5-6 dishes at once).
  • Lunch Voyage (€175–€395): A condensed midday odyssey, skipping the marathon.


Wine Pairings


  • Discovery (€145): Japanese hōjicha tea, Basque cider, Slovenian orange wines.
  • Prestige (€195): Rare sakes, vintage Champagnes, Mazzia’s smoked cognac infusions.

Practical Intel


  • Reservations: Book via Tock 4+ months ahead. Slots drop quarterly (Feb/May/Aug/Nov 1).
  • Dress: Effortless cool—no ties, but your outfit should whisper Marseille noir.
  • Find: 9 Rue François Rocca. Follow the scent of smoked paprika past Paul Café’s corner.

Pro Tips


  • Chef’s Counter: Snag seats 1–2 for front-row plating theatrics.
  • Post-Dinner: Hit Mazzia’s Michel Food Truck for €16 “KebAM” sandwiches—grilled celeriac or citrus chicken.

Why It Resonates


  • For the Adventurer: Menus defy convention—courses arrive in waves, challenging linear dining norms.
  • For the Purist: Surgical technique meets wild creativity (see: zucchini flower with passionfruit gel).
  • For the Ethicist: Zero-waste rigor—fish bones become dashi, kelp transforms into tea.

AM par Alexandre Mazzia isn’t a meal—it’s a rebellion. A place where Marseille’s grit meets Congo’s heat, where chocolate hugs eel, and every bite etches Mazzia’s journey from court to kitchen. For couples craving culinary vertigo, this Marseille marvel is where Michelin stars dance to an African-French rhythm.