Chef Camille Gandolfo, France
Resturant of Hotel des Bords de Mer, Marseille
1 toque Gault&Millau (12/20), Michelin recommended
The young chef from Marseille can say that she learned from the best – she spent two years alongside Lionel Lévy at Une table au sud, five years at Intercontinental Hôtel-Dieu, and for three years she was part of Alain Ducasse’s team in the Parisian Jules Verne restaurant, located in the Eiffel Tower. And then, at the very beginning of the pandemic, she took over the kitchen of the restaurant in Hotel des Bords de Mer, which looks like emerging from the sea, as its glassed wall is located above the cliff in the port of Marseille.
Her team of eight people works in a very small kitchen, but the constricted space does not bother them at all, says Camille. It motivates them to be very tidy and clean all the time. In her culinary creations, the young chef often combines fruit and vegetables from local producers, together with the inevitable seafood, which forms the basis of her cooking.
Michelin included her in their guide, with the comment that “she has freshened up traditional Mediterranean dishes in her effort to present seasonal ingredients”.