All steps
Day 3

Sepia

Restaurants
Thibault Hillmeyer, Paul Langlere, gérants du Sépia et Julis © Evan De Soussa
Chef Jean Louis Martinetti (Julis), Chef Paul Langlere (direction culinaire, gérant) et Chef Xavier Zapata (Sépia) © Evan De Soussa
Salle du restaurant Sépia © Evan De Soussa
Belle assiette par Jean Louis Martinetti au Julis © Evant De Soussa
Délice par Jean Louis Martinetti au Julis © Evant De Soussa
Recette par Jean Louis Martinetti au Julis © Evan De Soussa
Crabe par Paul Langlere © Evan De Soussa
Marseille 7e Arrondissement Jardin de la Colonne
This old-fashioned snack bar has been completely redesigned and decorated with the invaluable help of architect Olivier Sabran and graphic designer Julien Bouvet to reflect the cuisine on offer: simple yet refined.

Paul Langlère's cuisine at Sépia is instinctive and Mediterranean.

When the plate features meat, there's always smoked mackerel, anchovies, bottarga or shrimp broth to accompany it.

And when it's the sea that presides, a pot-au-feu broth or slices of smoked duck breast are rarely missed.

Paul's desserts are no exception.

His stunning citrus floating island with lime caramel, or his vanilla moelleux with celery shavings and Granny apple espuma, stamp the Sepia experience with their originality.

All this, without ever losing sight of the seasons.

As much as possible, the Chef feeds on products from the abundant terroir surrounding Marseille.