Born in Lyon to a family who really knows their way around the kitchen, Executive Chef Vincent serves traditional food without taking shortcuts. Food has always been his passion, with one of his earliest food memories at age four, preparing steak with peppercorn sauce for his father.
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Childhood travel through Africa and the Caribbean has helped to influence Chef Vincent's traditional approach to French food. Once in a while he will surprise you with a hint of a French colonial ingredient.
All of his food is prepared with care. The veal stock in the French onion soup takes days to make from scratch. The french fries are triple fried to ensure that the center is creamy and the outside is lightly crisp. Sauces are fresh, made from scratch. All food is made just for you when you order.
Step away from the hustle and bustle of life. Slow down, relax, and be our guest at Bistrot Massilia.Continued