AM
Located near the Vélodrome, this restaurant reflects the approach of a chef whose work is centred on precision and continuous experimentation. The format is based on a succession of small plates, each designed with careful attention to detail.
The cuisine draws on a range of influences, including the chef’s childhood in Congo, expressed through the use of spices, roasted notes and controlled smoking techniques. A distinctive feature of the menu is the extensive use of house-made vinegars, with more than four hundred references used to structure sauces and add depth.
The menu unfolds across around forty small dishes, each presented with measured composition. Examples include razor clams steamed with sake, puffed barley, sea-infused condiments and algae, or watercress paired with smoked beetroot, langoustine milk and a granita made from charred langoustine heads.
Service follows a steady, uninterrupted pace, with the chef working closely at the pass throughout.
The concept of AM draws on a personal journey shaped by the five senses, inspired by Aristotle’s De Anima, where perception, knowledge and emotion define the human experience. This philosophy guides both the approach to cooking and the experience offered to guests.
The chef’s story begins in Pointe-Noire, in Congo, where early memories are rooted in texture, scent and flavour. The tactile sensation of sand, the presence of the sea, and traditional methods of preserving fish through smoking and drying form the foundation of his culinary identity. These early experiences introduced the importance of material, fire and time.
Aromas play a central role. The scent of burning wood and the intensity of spices remain lasting references, shaping a cuisine that works with roasted, smoked and infused elements. These influences continue to guide the chef’s instinct, particularly in the use of spice and contrast.
A defining moment came later, through an unexpected combination of grilled fish and chocolate, revealing the potential of contrast and creativity in flavour pairing. This discovery informs a broader approach based on balance, precision and exploration.
Today, this perspective is expressed in Marseille, a city chosen for its openness and diversity. The restaurant offers a tasting experience where the format is known, but the direction evolves. Guests are invited to follow a menu shaped by instinct, technique and seasonality, without prior indication of its progression.
Contact information
9 Rue François Rocca - 13008 Marseille
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