The two-star chef Alexandre Mazzia treats his food-truck "Michel"

Alexandre Mazzia treats Marseillais with Michel, his food-truck -

• Alexandre Mazzia, two-star chef in

  the Michelin Guide

  , opened his Michel food-truck, in tribute to his grandfather, in Marseille at the end of October.

• This truck is the continuity of the restaurant, the chef offers exceptional, seasonal and regional products in a more playful and fun way.

• Since its opening, the food-truck has always been full, and allows Alexandre Mazzia to keep in touch during this period of confinement.

"Choose your job well because if you like it it will give it back to you and you will never go to work again."

Michel, Alexandre Mazzia's fishing grandfather on Ré Island, did not speak much.

But his sentences, almost sayings, marked the two-star chef in

.

To the point of calling his new food-truck Michel, in homage to this totem grandfather.

A food-truck which was finally able to open at the end of October at the corner of rue Paradis and rue Prado, in the 8th arrondissement of Marseille, after a few reversals of situations linked to the allocation of the site by the town hall.

“I didn't see myself brewing too much, it doesn't speak to me too much.

I'm more interested in street food, so the food truck was a good fit.

All preparations are made in the morning at the restaurant.

Moreover, the food truck is as close as possible to the AM restaurant, with continuity in the supply of products from permaculture market gardeners and small producers, ”Alexandre Mazzia frames from the height of his meter ninety.

"Rigor and fervor are the same"

Since the Covid-19 crisis, he has been racking his brains to always bounce back.

First with these Mazz crates offered during confinement, made up of both raw products and a few recipes from the chef, then with Michel now.

“It really touched me to see my suppliers struggling.

I looked for an idea to make people discover all their products that people are not used to working with, such as sea fries, mango grapes or nightshade, bringing a playful and nice side to them ”, explains the chief.

A nice side, of course, but with the expertise of a two-star chef, elected chef of the year 2019. “Cooking for the restaurant, or the food-truck, that doesn't change anything.

Passion, thoroughness and fervor are the same.

It's just a little bit different exercise, my staff also really enjoy it.

The most important thing is to know how to bounce back ”, rejoices Alexandre Mazzia.

"Keep in touch"

The result is a toasted bread soup with onions with its 36-month vintage Comté, pelamide and satay accompanied by a semolina with orange blossom and spices and some fresh herbs.

And finally, a fondant with madeleine and tangy lemon.

All accompanied by verbena mint tea served lukewarm.

Not to mention the croq-mazz, a croque-monsieur with milk-fed veal, white balsamic pickle, spicy hummus and smoked eggplant caviar made in just 60 units, for 12 euros.

Another menu, they change every day, offered by Alexandre Mazzia in his Michel food-truck.

- Adrien Max / 20 Minutes

“We serve up to 200 covers every noon from Tuesday to Saturday,” says the chef.

There are even clients calling me to book for the next day!

But I'd rather they come to the truck to see us than just come with a voucher and leave.

It keeps people connected, the little old people in the neighborhood come to see me do the preparations, it's very cool.

”And the menus, made up of local and seasonal products that we are not used to eating, change every day.

"The opportunity to discover its cuisine"

Alicia works right next door.

“I love good food, I have never eaten in his restaurant before so this is the opportunity to discover his cuisine.

And at a very affordable price, which I might not be able to afford in the restaurant.

It is also an opportunity to support restaurateurs in this particular context, ”explains the 40-year-old.

Our “Fingers full” street food

Camille, Carla and Angélique are at the school next door.

They knew Alexandre Mazzia "by name", but had never had the opportunity to taste.

“It allows us to taste a two-star chef quickly.

We are going to eat a good meal at an affordable price while tasting products that we are not used to ”, rejoice the three students, carrying their small bag, filled with delicacies, in hand.

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• 20 minutes video

• Food truck

• Marseilles

• Cooked

• Chief

• Confinement

• Fingers full

• Michelin Guide