No 3-star restaurant has risked take-out sales since the start of the pandemic.
The minute cuisine, with precise cooking, for exceptional products, does not allow this.
Impossible to deliver a fillet of blue beef!
On the other hand, you can dine in the room of some palaces.
Eric Frechon's 3-star dinners at Le Bristol are renowned.
You can dine at the Plaza Athénée in Ducasse.
At La Réserve by Michel Reybier, also with the fine cuisine of Jérôme Banctel.
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Make it simple and very good
In Marseille, today we can shout "Go OM" with the supporters, then go get your lunch at the wheel of Mazzia, the 3-star chef.
For the former basketball player (he is 1.90 m tall), this opening up to a popular clientele is a great idea.
In the magazine
3 Étoiles,
the journalist and writer Franz-Olivier Giesbert, an adopted Marseillais, enthuses:
“Peppers, seaweed, spices, alcohols, vegetable textures, flowers
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