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Gastronomy: Alexandre Mazzia elected chef of the year by his peers

2021-09-20T20:12:23.013Z

This trophy results from the vote of the professionals present in the Michelin guide. He is as much the darling of the media as of the gastronomic pros. It is therefore almost no surprise that chef Alexandre Mazzia was elected chef of the year by his peers, after having won the third Michelin star in early 2021 for his restaurant AM in Marseille, Chef magazine announced on Monday. This trophy results from the vote of the professionals present in the Michelin guide to the appeal of



He is as much the darling of the media as of the gastronomic pros.

It is therefore almost no surprise that chef Alexandre Mazzia was elected chef of the year by his peers, after having won the third Michelin star in early 2021 for his restaurant AM in Marseille, Chef magazine announced on Monday.

This trophy results from the vote of the professionals present in the Michelin guide to the appeal of the magazine the Chef for the one who will have “best represented the profession during the year 2021”. He had already been crowned “cook of the year 2019” by the “Gault & Millau” guide. "We do not come out unscathed from Alexandre Mazzia: 10% cry with emotion, 10% hate, 80% love or adore", even summed up Côme de Chérisey, president of Gault & Millau who believes that it is necessary to taste the cuisine of Mazzia in "A state of mind to let go" to "let yourself be embarked" in a gastronomic story.

It must be said that the menus are invitations to travel: Smoked eel-chocolate, raspberry-harissa: Alexandre Mazzia, who was born and lived 15 years in the Congo, is the master of explosive mixtures of products "from here and there. of the world ”, on 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.

Chef Mazzia has no equal when it comes to sublimating chili, one of his favorite ingredients.

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A post shared by Alexandre Mazzia (@alexandremazzia)

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.

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A post shared by Alexandre Mazzia (@alexandremazzia)

"I don't have a really cult product"

"I don't have a really cult product, what interests me is a good product", explained the chef who works with market gardeners in permaculture or fishermen who kill fish with the Japanese technique of ikejime which sublimates the taste.

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A post shared by Alexandre Mazzia (@alexandremazzia)

During the health crisis, he was one of the most active and creative, in particular via his food truck in Marseille with a lunch basket at 24 euros.

In addition, 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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A post shared by Aurélie Collomb-clerc (@collomb_clerc_aurelie)

Source: leparis

All life articles on 2021-09-20

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