L'Abri

The story

L'Abri Marseille: Urban Winery and Seasonal Provençal Kitchen

A hilltop kitchen and urban vineyard

L’Abri brings a relaxed approach to Provençal cooking to a historic slope above Marseille’s Old Port. Edgar Baudin and Franck Pasquier converted the old garage into a working cellar that produces natural wine on site. Glass walls reveal the open kitchen and stainless steel fermentation tanks. The founders built this space around proximity, simplicity, and genuine hospitality.

The chef and seasonal plates

Chef Pierre Meynet guides the kitchen with a focus on regional produce and coastal catches. His seasonal menu features Camargue oysters, vegetables delivered by Le Paysan Moderne, and shellfish prepared simply to highlight their natural sweetness. Guests navigate the experience through a flowing selection of shareable plates, such as palourde clams finished in garlic butter or a creamy burrata paired with hazelnut pistou. This grounded approach to Marseille dining earned the spot a feature on Le Fooding’s 2026 roster.

Fermentation and communal tables

Grapes cultivated organically in the Alpilles arrive by hand at this working cellar, where native yeasts drive fermentation without fining or filtration. A single pinch of sulfur keeps the bottles stable while preserving the bright acidity. Long wooden tables occupy the center of the room, encouraging conversation among neighbors and visitors alike. The team holds an Ecotable certification for sustainable practices, reinforcing a commitment to French coastal cooking that extends from soil to glass.