The Scene at Intercontinental Marseille 

When spending a day in Marseille, our day began at one of the city’s most luxurious hotels. The property was built in the 18th century and it is a classified historical monument. The location is perfect, as it offers a unique view of the landmark Notre-Dame de la Garde Basilica. Inside, the hotel is a juxtaposition of old and new, with its classic architecture yet modern interior design.

The property opened its doors in April 2013 and has rapidly gained recognition as the flagship of the Marseille luxury hotel industry. It was awarded the title of “Meilleur Projet de Rénovation Urbaine” Best Urban Renovation Project in March 2014 and featured on the hot list of the prestigious Condé Nast Traveller’s “The World’s Best New Hotels”.

With less than 200 rooms, the hotel still conserves an intimate feel. 72 rooms either offer splendid panoramic views of the Vieux Port or include private terraces overlooking the historic heart of the city.

The Food

Even if you don’t get to stay the night at The InterContinental Marseille – Hotel-Dieu, visit for the culinary offerings. We only spent one day in Marseille and we were fortunate to have lunch at Les Fenêtres restaurant which boasts an ample terrace with an exceptional views. More about our lunch and our interview with its chef, Lionel Levy on our previous post.

If you are looking for an even more elevated food experience while in Marseille, dine at Alcyone. This small restaurant with only 40 seats is the proud holder of a Michelin star since February 2014. This restaurant is also led by Chef Levy who has been Michelin starred chef since 2005 and settled in Marseille 13 years ago following his culinary studies with Éric Fréchon and Alain Ducasse.

What to See During One Day in Marseille:

You may not want to leave the hotel, but… there’s plenty to see and do in Marseille. Here are our recommendations for what to see and do during your one day in this magical city by the sea:

Buy a city pass to visit Marseille with all on inclusive package valid for 24 hours. Check out on Marseille-Tourisme for additional information. You should certainly try to visit:

• Mucem: Museum of Civilizations from Europe and the Mediterranean has an amazing architecture and interesting exhibitions. www.mucem.org
• Old Port of Marseille: This iconic spot is where locals and visitors converge with an idyllic view of the sea.
• Touristic Train: Sit back and take the touristic train from Old Port to Notre-Dame de la Garde Basilica; the ride takes 80 minutes.
• Crossing by Boat to the Frioul Islands: the islands are home to over 99 species of seabirds and over 300 protected plants. Only 30 minutes away from the city, here, you can go for a swim and sample the fresh seafood of the Mediterranean. A must do when spending one day in Marseille.
• Le Rooftop: don’t miss the opportunity to enjoy the colorful sunset at Le Rooftop, where everybody comes together for drinks and good music.

One Day in Marseille: The Verdict:

Marseille is such a lively city and the access to the Mediterranean Sea makes it very special, as it is the most southern city in Provence. Whether you spend a day in Marseille or a month, it is a must visit in France. If you want to immerse in Provencal life but have a luxury and stylish hotel to return to at the end of the day, The Intercontinental Marseille -Hotel- Dieu is the place for you. The staff is very friendly and professional. The rooms comfortable and most important to us… the food delicious! A great mix of history, gastronomy, and design.

The Intercontinental Marseilles Hotel- Dieu, 1 Place Daviel, 13002 Marseille, France, Website

Marseille Tourism Office,  11, La Canebière 13001 Marseille, France, Website

Disclaimer: I was graciously hosted by The Intercontinental Marseille – Hotel- Dieu. As always, opinions are my own. 

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About Alcyone

Alcyone launched this summer a new concept Potager Hôtel-Dieu that will open every Thursday and Friday evening from July 5th until September 29th. The tasting menu is vegetable-based, using produce from the garden on-property. The chef’s table menu will have a maximum capacity of 10 persons sharing one table “Table d’hôte” where Chef Levy will cook in front of his clients.

Q&A with Michelin Starred Chef Lionel Levy

Note: This interview was translated from French to English. Some items have been edited for brevity.

Maria: What makes your restaurant successful?

Chef Lionel Levy: we like to offer a unique experience, a story to tell. All the dishes crafted in our kitchen must be perfect as we aim to create an authentic emotion.

Maria: How’s did it feel to be awarded a Michelin star?

Chef Lionel Levy: It was a great moment, it was the day we realized that all the hard work done by the team is recognized, and it confirmed that we were going in the right direction. The fact that a lot of people acknowledge the intense work behind our creations, gives us an enormous satisfaction. The moment we heard the news, we experienced mixed feelings since there was a lot of sacrifice and efforts put by everyone. There were plenty of reactions of joy, tears, and laughs…

Maria: What is the creative process behind your dishes?

Chef Lionel Levy: there is not a unique explanation behind the creativity, it is more to be curious and to have a lot of passion. Every day we have elements that feed us and give us the interest to use our gustatory and olfactory memory and unconsciously we try mixing new ingredients. This is how I created the “Milkshake de Bouillabaisse”.

As I am not originally from Marseille, I didn’t want to make the traditional “Bouillabaisse” plate, so after discussing with clients and friends, I decided to make a lighter version and serve it as a salty starter. My friends living in New York challenged me and I asked myself why not presenting this in a glass, bit creamy like a milkshake. This way we arrived to create this unique combination. You need to know your profession from the base and the traditions. It is a bit like a musician: if he likes to create music and he doesn’t know the foundation properly, he then cannot create. The same happens to a chef: if they do not know the basic plates and ingredients, then they will not be able to create something different.

Maria: Why did you choose Marseille?

Chef Levy: I believe that Marseille chose me. It was by coincidence as I was working in Paris with Mr. Ducasse and my friend and my first boss from Toulouse called me. He proposed to me a restaurant in Marseille. My first reaction was “I am not interested and I prefer to stay in Paris”. However, he then offered to come with me and visit. We came together to Marseille and when we arrived, and I discovered the city, I immediately fell in love with it, the clarity, the brightness, the old port, this exaggerated way of talking fascinated me. I have Mediterranean origins; my parents are from Morocco and it is true that this Mediterranean mentality, the way of living and the sea are very important to me. At Marseille I feel home. I am more “Marseillais” than the people born here!

Maria: Can you tell us about your favorite creation on the menu?

Chef Levy: I want to produce a reaction like to create a dish. The Milkshake is a sweet symbol of the American cuisine that is not recognized as a plate, so combining with the bouillabaisse, a traditional recipe deep-rooted in French culture was a fantastic way to produce a unique emotion. “Milkshake de bouillabaisse” is offered in our menu as a salty starter. It’s one of the favorites and it remains always on the menu. Now, for a chef, it will be limited to be recognized for one plate only and we are trying every day to create new combinations, but I really like the current work we are doing with certain vegetables and fish. Another favorite plate is “Les Escargot au Cacao” which is served as a starter and so far it has garnered positive reactions but it can also shock certain clients.

Maria: What would you like for your guests to remember from the dining experience?

Chef Levy: I like to cause emotions, it is really that, in a way allow our clients to remember a flavor from their childhood, maybe a plate from their grandmother, this will be the best compliment I could get. Also, a plate should have variances, there should be a bit of bitter, a bit of acidity so we can create different experiences. For me, my cuisine doesn’t need to please everyone even if I work in this international location where we have multicultural clients. If we offer a cuisine that pleases everyone, then we are following on the monotonies and we don’t want that–we like to create questions and discussions while being honest and authentic.

Maria: You are inspired by the local and seasonal ingredients of the region. What ingredients do you see yourself working with the most?

Chef Levy: at this moment there is a lot of fish, we are entering the season of red tuna from the Mediterranean Sea which is an exceptional product. We can get it very fresh and like to serve it in several ways such as raw, grilled, roasted, or as a snack.  We also use other local products such as zucchini flower, garlic, fennel, tomatoes among others.

Maria: Our readers enjoy local tips from chefs. What three places do you recommend for visitors to see?

Chef Levy: There is so much to see but I will certainly suggest:

• La Boite A Sardine very typical Marseille cuisine
• Une Table Au Sud my previous restaurant now owned by my sous-chef 
• Old Port of Marseille very charming and lively, a must-visit in the city

We ordered several favorites plates from the menu at Les Fenêtres Restaurant and, all dishes were delicious indeed. The chef created that contrast that makes his restaurant deserving of a Michelin star and all menus are signed by Chef Lionel Levy. Here are our selections:

• White Wine: Chateau Lafoux August 2016
• Rose Wine Miraval Cotes de Provence
• Milkshake de bouillabaisse, fish soup
• Large squid paella style, Camargue rice
• Unilateral fillet of sea bass, eggplant parmesan
• Stuffed sugary tomatoes
• Strawberry Gateau

The InterContinental Marseille – Hotel-Dieu, 1 Place Daviel, 13002 Marseille, France, Website

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