Michelin-starred chef Lionel Levy, a very bright light on the Marseilles haute-cuisine circuit, serves his subtle cuisine on the first floor of the Intercontinental Hotel, in a dark, wood-lined dining room with a breath-taking view of the city. The menu is extremely innovative. Mr Levy likes to surprise. He mixes the most amazing combinations of flavours, for example, roast pigeon stuffed under the skin with a sardine tapenade, or sweetbreads served with boletus mushrooms and a parsnip lattice. The dessert looks like a chocolate meteorite that, once cracked open, reveals the baked Alaska inside, which they flambe at the table.
For the chef, to be a gastronomic star requires above all rigour choosing the best products, being creative, and having fun. He provides no shortage of the latter, mixing earth and sea flavours, reinventing traditional recipes, marvelling us first with his plating and garnishing ideas, and then by the fresh teas and infusions that he serves after, accompanied by tasty and very colourful sweets.
1 place Daviel
+33 (0)4 13 42 43 43
Menu : around 115 EUR