We went to discuss with the chef and owner of Marseille based restaurant Sepia about what is it like to have a restaurant in today’s world.
Paul wears our classic and timeless style inspired from the « German Trainer », the ZSPGT.
Discover the ZSPGT collection for Men and for Women
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Where are you from ?
Marseille, but I moved a lot when I was younger due to my parents professional duties.
What do you do for a living ?
I am the chef / owner of my restaurant Sepia in Marseille. Restaurant located around La Bonne Mère, a place where you can eat pretty well.
Where do you find inspirations for your cuisine ?
I find inspiration primarily by the seasons and therefore the product.
I love associating sea and iodine notes in my preparations; this is kind of the DNA of my cuisine: rooted in the land and therefore turned to the sea.
Is working with local produtcs and people important for you ?
This respect for the season requires working locally by seasonality I mean offering what your producer has at the moment. This approach, beyond ecological considerations, is guided by people. I like the contact with these actors, being able to highlight their work. Today, we consume ultra-processed products traveling around the world 3 times before arriving into our plates, while at the gates of our cities artisans are fighting to exist. It is our duty to support them by consuming local.
What is it to be a restaurant owner today ? (RESTAURANTS ARE STILL CLOSED IN FRANCE DUE TO COVID-19)
Being a restaurateur is loving and sharing with people.
So obviously, at the moment it’s very complicated for us to be cut off from our customers. But this job is very demanding and tends to take us further away from our loved ones.
I am trying to stay positive and this professionally complicated moment allows me to share more moment with my wife and my children. Enjoying time and not running is precious.
What is your relationship with the south of France ?
My relationship to the South is carnal, visceral. The smells, the art of living but above all the light; It was what I missed the most when I wasn’t living here. You can find this light in the human warmth from here.
How did you discover ZESPÀ ?
I discovered ZESPÀ by chance while digging for shoes on the internet, I fell in love with the NAPPA APLA. It was only a few months later I learned the brand had local roots and a desire to defend craftsmanship which makes me love it even more !
What style do you prefer ?
My model is the ZSPGT APLA NAPPA WHITE / CERISE. I love its timeless touch. Not flashy, but elegant. The leather lives well and has adapted perfectly to the shape of my feet.
Any recommendations for seasonal recipe ?
Right now, we have some great broccolis !
You boil them for 4 minutes, you drain them; then browned well on the BBQ or grill with olive oil and fleur de sel.
At the same time, you open 4 sea urchins (sins in Malmousque, in the heart of Marseille, they are delicious and plump at the moment).
You make a vinaigrette by mixing lime juice with the sea urchin coral and olive oil.
Top the broccoli with this vinaigrette, zest a few citrus fruits (orange, lemon, lime), a bit of mint or tarragon leaves and even bottarga can complete this dish.
Otherwise, what do you listen to at the moment ?
I listen to the finest Castex (French prime minister) and Véran (French health minister) COVID-19 speeches on repeat. Otherwise, I’m rather nostalgic: Isaac Hayes, Stevie Wonder, Pink Floyd, Ernest Ranglin, Santana to name a few. In 2020, in the albums that I liked there is Baxter Dury or The Liminanas.
But if not to be local, I love DELUXE. They have a rare energy and talent, their show at Olympia is a must for good vibes.
