About
Victor Sauzay
Originally from Lyon, Victor Sauzay trained at the Institut Paul Bocuse in Ecully.
He then spent several years in Paris where he experienced working in the kitchen of bistronomic or in the brigades of starred restaurants.
Passionate about cutting techniques and eager for new knowledge, he trained in butchery in order to work the carcasses as fully as possible.
Concerned about offering fresh and local products, Victor offers a menu that adapts to what the market and fishermen's stalls propose daily.
Happy winner of the “Gault&Millau Young Talents Award 2023”, he opened his restaurant Le Plongeon in May 2023 to share his instinctive cuisine which strives to enhance qualitative goods.
"Le Plongeon" ?
It means "to dive". In Marseille, to access the most beautiful swimming spots, you need some spirit. From the rocks of a cove or from the cornice, you have to dive in !
A "plongeon" is an emblematic move here.