With Mimosa, Jean-François Piège settles in Marseille
Jean-François Piège is particularly attached to the South of France. For this reason, the chef with five toques has planned two new openings in the region. Here's what we know.
Jean-François Piège is no newcomer to the world of fine dining. Now at the helm of eight restaurants, the chef continues to make his mark on the booming city of Marseilles.
Mimosa exports to the South
On October 8, 2021, he opened the doors of Mimosa, the chic brasserie at the Hôtel de la Marine on Place de la Concorde in Paris. The menu, which focuses on the Mediterranean, represents "the cuisine [he] loves to eat, the one that, with every bite, makes the sun and joie de vivre sparkle, like a permanent summer! "So , what could be more natural than to take up residence on the Côte d'Azur and in the heart of Marseille to keep summer alive?
Although he loves the South of France, the former Top Chef jury member, originally from Valence, had until now only opened one address outside the capital, Clover Gordes, in 2019, within a Provencal palace in the Lubéron. In collaboration with the Moma Group, already established in Marseille with Forest and Andia, Mimosa will therefore set up shop in Nice, "soon", according to the chef's teams and "during 2024" in Marseille.
A privileged location
"Mimosa is a culinary experience that transports you like a vision of the Mediterranean anchored in its time," confided chef Jean-François Piège to l'Officiel magazine.These new openings only confirm Jean-François Piège's special attachment to the ambiance of the South. And to pay tribute to this region, the chef has left nothing to chance, not least the location of his Marseilles establishment. The new restaurant will be located on the seafront, in the Catalans district of the 7ᵉ arrondissement.
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
