Paul Langlère and Thibault Hillmeyer, the acclaimed duo behind Sépia, have taken over this harbourfront restaurant. The seafood here gets the attention it deserves – the bouillabaisse is exceptional, and fairly priced too, which is rare in Marseille these days. But it’s not just the obvious dishes that impress; even the pasta is beautifully executed, and the chocolate mousse will stay with you long after you leave. Expect the same ingredient-driven approach that earned Sépia its reputation, but in this end-of-the-world setting where the daily catch still determines much of what’s on offer.
