The story
Prémices is the project of two young friends who met at La Mercerie in Marseille. Léo, a sommelier and pure Marseillais, runs the front of the house with a chatty, joke-filled energy. Benoît, from Mayenne, commands the kitchen with the focused concentration of a Shaolin monk. Their shared passion for their craft, for great ingredients, and for a cuisine that is simple yet fine and creative, is the driving force behind this address.
The menu changes regularly, following the seasons. At lunch, you can choose from a two-course formula (entrée + plat or plat + dessert) at 29 €, three courses at 32 €, or a single plat unique at 20 €. Dinner is a four-course set menu for 56 €, with a 40 € wine pairing. The cooking is rooted in Mediterranean products, with vegetables from regional producers and all meats from French farms committed to animal welfare. The wine list is extensive and playful, meant to be enjoyed freely.
The restaurant aims to be a living, breathing place where locals feel at home. The soundtrack is as casual as in a living room, and the terrace, bathed in Marseille sunshine, is perfect for a glass of wine even without a full meal. There is a demanding kitchen, but without the formalities of a traditional gastronomic restaurant. The result is a convivial, unpretentious spot that has earned a Michelin Recommendation for its modern cuisine.
Recognition
Ambience
Details
History
There’s the hustle and bustle of July and August, and a little later, that of fall, when sunchokes, red kuri squash, chestnuts, parsnips and other seasonal produce have us missing the beach. Luckily, certain chefs, like Benoît Cadot, manage to get us into an autumnal mood… At his restaurant inside the former Opéra Zoizo, he warmed us up heart and soul the day went for lunch. Seated at the counter of this classic bistro dining room, with a zinc-topped bar and sixties globe light fixtures, the menu was already hinting at winter: leeks licked over the flames of the kamado BBQ, plus mussels in a creamy curry sauce to whet the appetite; beautiful Landes chicken, more specifically a deboned thigh pressed against the supreme, flash-seared against the flames and paired with a fabulous jus de viande, plus spelt wheat, oyster mushrooms and a few hazelnuts to round out the flavors; and as dessert, persimmon brushed with oil and salt and then grilled, camouflaged under a black sesame meringue and paired with a turmeric carrot ice cream. Bonus points for the delicious Colombian coffee extracted using the Rocket espresso machine and the upstairs dining room for feasting as a group… In short, undoubtedly the start of a truly great restaurant! // Gwen Jacquère
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