SEPIA

Taste innovation with a great vantage point of Marseille At Sepia, the short menu of 3 entrées and 3 mains boasts a declaration of clever intent for taste innovation. The cooking by @paullanglere pops and slaps with brushes of playful acidity in between voluptuous flavours. Beyond following trends, the kitchen inserts things such as Korean seaweed, sea urchin shells and cedrat fruit into old-school configurations of choux farci (stuffed cabbage) and grilled fish with greens. We agreed that the cru-cuit de veau to be the most delightful, partnering raw and cooked veal sank deep in the troughs of jus flavoured with asparagus sung with cedrat - the latter proving pleasantly bitter. Ration the sourdough for mopping up all the sauce flourishes, the kitchen does an impeccable job with those.