mag

News

Mazzia puts "the feeling of the dish before the technique"

Carla Vidal

 

French Provence, the Mediterranean, and Africa were all equally represented in the presentation by chef Alexandre Mazzia (AM***, Marseille)

Alexandre Mazzia, one of the mainstays of the current French culinary scene, took to the stage at Madrid Fusión Alimentos de España to share with the public the essence of his homeland, both the Provence, where he now lives, and the land of his childhood. Mazzia grew up in the Congo, and Africa appears in his creations in various ways. "It is part of who I am", he explains.

This is why the chef, who was a professional basketball player in his youth, attaches so much importance to the spices and ingredients that take us to the north of the African continent, because "food appeals to ideas and feelings, to who you are". So much so, in fact, that for the Frenchman, "the feelings that a dish evokes in us are more important than the techniques used, because our intention is to change the structure of emotions with our creations", confessed Mazzia.

In this sense, Alexandre Mazzia's cuisine works in two directions. On one hand, he recreates the Provençal terroir "to highlight our territory and the values of our artisans, who give us our essence", for example through oils flavoured with fresh herbs or sea products. On the other hand, he uses spices, semolina, tapioca, and cocoa, among other ingredients, to evoke Africa. For Mazzia, this work is essential because "North African cuisine is not used much in gastronomy, so I wanted to integrate all my African traditions. Something that makes perfect sense in a city like Marseille, a port city where the transaction with Africa is constant". The chef spices his semolina with flowers, such as orange blossom, and uses spices and roasting as key elements in his cuisine.

At Madrid Fusión, he demonstrated this with the preparation of various seafood dishes, using products such as scallops, herring, mussels and crustaceans, prepared in such a way that "they retain all their juiciness and enhance their saltiness".

partners

INSTITUTIONAL PROMOTERS

ALIMENTOS DE ESPAÑA TURESPAÑA AYUNTAMIENTO DE MADRID ICEX FOOD AND WINES FROM SPAIN COMUNIDAD DE MADRID

MAIN SPONSORS

JUNTA DE ANDALUCÍA “Gusto del Sur” ES CALIDAD, ES ANDALUCÍA BALFEGÓ COMUNIDAD DE MADRID  M PRODUCTO CERTIFICADO MACC MAHOU 1.001 SABORES REGIÓN DE MURCIA REGIÓN DE MURCIA SABOREA ESPAÑA TENERIFE, DESPIERTA EMOCIONES
CAIXABANK ACEITE DE OLIVA ANDALUCÍA NH HOTELS HYUNDAI MAKRO FAGOR

GUESS TERRITORIES

CATALUÑA, REGIÓN MUNDIAL DE LA GASTRONOMÍA 2025

PARTNERS / COLLABORATORS

FUNDACIÓN ALICIA AQUANARIA ALIMENTOS DE ARAGÓN GOBIERNO DE ARAGÓN ASTURIAS COCINA DE PAISAJE / ASTURIAS PARAÍSO NATURAL BURGOS ALIMENTA DIPUTACIÓN DE CÁDIZ GEORGIA HELSINKI HOSTELERÍA DE ESPAÑA ICC LACTALIS ESPAÑA Saborea Lanzarote LA FINCA JIMÉNEZ BARBERO LE CORDON BLEU LE NOVEAU CHEF MERCAMADRID MIBRASA CHARCOAL OVENS, SL MUDÉJAR WAGYU NEGRINI VISIT PORTUGAL QUITO TURISMO ETURIA CLM. RAIZ CULINARIA SANCHEZ ROMERO CARVAJAL JABUGO SQUARE IGP TERNERA GALLEGA e IGP VACA GALLEGA-BUEY GALLEGO TRUFA NEGRA DE TERUEL CASTILLA Y LEON – TIERRA DE SABOR AYUNTAMIENTO DE VALLADOLID XUNTA DE GALICIA – CONSELLERÍA DO MAR

MADRID FUSIÓN PASTRY TU PROVINCIA HUESCA LA MAGIA DULCE
PARTNERS / COLLABORATORS

ALMA DE CEREAL DOMENIO FRUTAS Y VERDURAS ELADIO GRUPO EUROPAN DEGUSTA GUADALAJARA TU PROVINCIA HUESCA, LA MAGIA DULCE PINK LADY GRANJAS REDONDO La Rioja SUPRACAFÉ TORRONS VICENS

MADRID FUSIÓN THE WINE EDITION
PARTNERS / COLLABORATORS

IES HOTEL ESCUELA ESCUELA ESPAÑOLA DE CATA FAMILIA FERNANDEZ RIVERA GONZALEZ BYASS EL VINCULO LA CANIBAL BODEGAS MARQUÉS DE CÁCERES OBANDO RAMON BILBAO RIEDEL VINOS DE TENERIFE LA HOJA DEL CARRASCO COOKPLAY CUATRO RAYAS FINCA MONCLOA FINCA LA CAPILLA KSDAL LICOR 43 IZADI LA VIDA IBÉRICA KOPKE ZARCILLO INTERNATIONAL WINE AWARDS 2025 DO CANGAS LAVINIA PROFESIONAL

See all the exhibitors that were part of
Madrid Fusión 2024

Exhibitors