The story
Prémices, at 11 rue Beauvau in Marseille, is a bistro serving seasonal modern cuisine near the Opéra and the Vieux-Port, and Le Fooding listed it in 2026. The room is a classic bistro with a relaxed, local feel.
Benoît Cadot leads the kitchen, and the menu changes with the seasons. Meat is French and comes from farmers who care about animal welfare, while vegetables come from regional growers. Fire plays a central role: leeks are finished over the flames of a kamado barbecue, and chicken is flash-seared on the grill.
Le Fooding's lunch visit began with mussels in a creamy curry sauce. The main course was Landes chicken, a deboned thigh pressed against the supreme and served with a meat jus, alongside spelt and oyster mushrooms. Dessert was persimmon brushed with oil and salt, grilled, and topped with black sesame meringue, paired with turmeric carrot ice cream. Dishes rotate, so expect different plates on another day.
Guests can sit at the counter, which runs along a zinc-topped bar beneath sixties globe lights. An upstairs room suits groups. Dinner offers a four-course menu and a wine pairing option, and the wine list is extensive. Coffee is Colombian, pulled on a Rocket espresso machine. The restaurant has air conditioning, a sunny terrace and wheelchair access.
Recognition
Ambience
Details
History
There’s the hustle and bustle of July and August, and a little later, that of fall, when sunchokes, red kuri squash, chestnuts, parsnips and other seasonal produce have us missing the beach. Luckily, certain chefs, like Benoît Cadot, manage to get us into an autumnal mood… At his restaurant inside the former Opéra Zoizo, he warmed us up heart and soul the day went for lunch. Seated at the counter of this classic bistro dining room, with a zinc-topped bar and sixties globe light fixtures, the menu was already hinting at winter: leeks licked over the flames of the kamado BBQ, plus mussels in a creamy curry sauce to whet the appetite; beautiful Landes chicken, more specifically a deboned thigh pressed against the supreme, flash-seared against the flames and paired with a fabulous jus de viande, plus spelt wheat, oyster mushrooms and a few hazelnuts to round out the flavors; and as dessert, persimmon brushed with oil and salt and then grilled, camouflaged under a black sesame meringue and paired with a turmeric carrot ice cream. Bonus points for the delicious Colombian coffee extracted using the Rocket espresso machine and the upstairs dining room for feasting as a group… In short, undoubtedly the start of a truly great restaurant! // Gwen Jacquère
Location