Gastronomy Alexandre Mazzia elected chef of the year by his peers

FOURNEAUX This trophy is the result of the votes of the professionals present in the Michelin guide, following the appeal of the Chef magazine for the one who “best represented the profession during the year 2021”.

“The third star was already very emotional, but there, having all these great chefs in front of you, applauding you standing, it gives goosebumps. To have your name engraved in the Pantheon of French gastronomy is a real pride, and to experience that surrounded by the whole profession. Chef Alexandre Mazzia was voted Chef of the Year by his peers, after dropping out in early 2021
the third star in the Michelin Guide for its AM restaurant in Marseille, Chef magazine announced on Monday.

This trophy results from the vote of the professionals present in the Michelin Guide to the call of Chef for the one who will have “best represented the profession during the year 2021”. And for Alexandre Mazzia, it was above all a real pleasure to be able to share this new distinction surrounded by part of his team, in Paris: “I am not a three-star chef, we are a restaurant
three stars, ”he insisted.

Smoked-chocolate eel, raspberry-harissa: Alexandre Mazzia, who was born and lived in the Congo for 15 years, is the master of explosive mixtures of products “from here and from the end of the world”, in plates that make the colors explode . There is hardly any meat, the dishes are not very salty but seasoned with more than 200 spices, “backbone” of his cuisine, such as Sarawak pepper or goji berries.

This 45-year-old former basketball player experienced a meteoric rise from the opening in 2014 of the AM, hidden in a residential area in the south of Marseille, 22 seats with a minimalist decor and open to the kitchens. In 2019, he was named cook of the year 2019 by the Gault et Millau guide. During the health crisis, he was one of the most active and creative, in particular via his food truck in Marseille with a packed lunch at 24 euros.

Note that Aurélie Collomb-Clerc from the Flocons de Sel restaurant in Megève (3 Michelin stars) was named pastry chef of the year.

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