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Sign up Explore our Food Tours → When you board the 1 tram line in boisterous Noailles underground tunnel onto the picturesque Boulevard Chave in the Le Camas district the wide street is lined with soaring plane trees 19th century buildings – a mix of typically Marseillais trois fenêtres (three window) and decorative Art Nouveau facades – add to the eye-pleasing promenade so beloved by locals Just a mile as the seagull flies from the Vieux-Port Le Camas was appealing for its accessibility to the city center by tram Landowner-turned-developer André Chave founded the neighborhood to accommodate Marseille’s growing middle class The city honored him by bestowing the central artery with his name – that’s his bust with the smug expression carved in the corner building at the boulevard’s start Boulevard Chave has always been the nerve center of Le Camas the main drag has become a micro-neighborhood in itself real estate agents have dubbed Chave the “place to be” for new arrivals to the city and Marseillais priced out of other trendy neighborhoods young families and bobos (bourgeois-bohèmes – France’s equivalent to hipsters) are scooping up Chave apartments in spades boulangers and florists (the latest Plan B job) are clamoring to set up shop here the neighborhood’s de facto community center “It is the story of the street,” shares a friend whose grandparents were the owners from 1968 to 1977 Though running a simple bar du quartier and tabac (tobacco shop) his grandmother dressed in heels and his grandfather in a jacket and tie in that era gratin dauphinois (creamy potato gratin) and other affordable they fill terrasse tables reading the local rag La Provence drinking pastis and catching up with friends Amandine’s cotton-candy pink storefront and cursive logo feels plucked from the past the pâtisserie has earned a following for their exquisite desserts Customers come from across the city – lately for the buttery the core clientele is from the neighborhood the owner of the nearby Italian deli was placing a cake order for a birthday party It was food that tipped Chave’s scales towards trendy an all-day café with a culinary focus the neighborhood lacked A neighbor confirms it was the “only bistro here.” With its bistronomy menu and sun-soaked sidewalk patio the cheerful spot seduced nearby residents and lured Marseillais from other parts of the city “I see the same faces each day,” shares a waitress confirming that Georges is still first and foremost frequented by regulars its popularity spawned other restaurateurs to head to Chave Chave hasn’t been totally gutted by gentrification self-taught chef Gagny and his pert partner couldn’t resist serving their comfort fare in-house once they nabbed a sidewalk patio permit – gold in temperate Marseille The restaurants are rounded out by food purveyors that add to Chave’s village-like ambiance. On Saturday mornings, locals fill their shopping bags with fresh goods from the butchers, fruit stands and wine stores. On Tuesday and Thursday nights, they order wood-fired pizzas from JD’s pizza truck an iconic Marseille tradition that has held court on the corner of Boulevard Chave and Eugène Pierre for 23 years They buy artisan loaves from Mains Libres boulangerie Corsican cheese and charcuterie platters from Petit Jean and freshly roasted coffee from Brulerie Moka the young owner and torréfacteuse (roaster) chose Chave after getting priced out of her old neighborhood her coffee shop – one of our favorites in Marseille – has played a big factor in Chave’s friendly vibe As Chave continues to buzz, businesses are popping up further down the boulevard, extending the neighborhood to the east. Deep Coffee has a pop-up in an old green wrought-iron newsstand an urban renewal trend happening across Marseille This comingling of classic and contemporary is what makes Chave so appealing Many of the newer places are inspired by artisan methods and a community spirit that has been lost with modernization age is priceless since it can’t be manufactured The other day, we were buying brousse-stuffed ravioli at Maison Moutte an Italian épicerie run by a couple for over half a century When the owner turned to package the pasta “You have flour handprints on your hips!” The septuagenarian explained her husband can’t help but grab her when squeezing behind her in the skinny kitchen “We still have it after 48 years,” she winked loading map - please wait...Map could not be loaded - please enable Javascript!→ more information September 30th is National Day for Truth and Reconciliation This day honours the survivors of the residential school system the children who never returned home as well as their families and communities This day of commemoration is a vital part of the reconciliation process on Turtle Island (Canada) as it deepens our collective awareness of colonialism and ensures ongoing reflection across Turtle Island for years to come The CUPE Atlantic Maritime Indigenous Council (CAMIC) encourages all CUPE members to tie an orange ribbon or wear an orange shirt as a sign of  respect to these Indigenous children and their families and to support healing in Indigenous communities please email: cupe.atl.mar.indigenous.council@gmail.com Download this letter here Le 30 septembre marque la Journée nationale de la vérité et de la réconciliation C’est une occasion de rendre hommage aux survivant.e.s des pensionnats autochtones aux enfants qui n’ont jamais rentrés à la maison ainsi qu’à leur famille et leur communauté Cette journée de commémoration est un élément essentiel du processus de réconciliation sur l’Île de la tortue (Canada) car elle nous permet d’approfondir notre connaissance collective sur l’impact du  colonialisme et assure une réflexion continue sur le futur de l’Île de la Tortue Le Conseil Atlantique-Maritimes Autochtone du SCFP (CAMAS) encourage tous les membres du SCFP à épingler un ruban orange ou à porter un chandail orange en signe de respect pour ces enfants autochtones et leurs familles et pour témoigner de votre support envers la guérison des communautés autochtones veuillez contacter CAMAS par courriel à : cupe.atl.mar.indigenous.council@gmail.com Téléchargez cette lettre ici Division Executive >> Media Contact >> General email: cupenl@cupe.ca Dear Reader,Unfortunately our comment platform isn\'t available at the moment due to issues with our paywall and authentication vendor In wanders a helmet-clad father-daughter duo searching for sirops (a sweet cordial) to cool off after their scoot She looks hungrily at the platter of cookies on the bar the bartender peels a fragrant pile of ginger for the evening’s cocktail rush there’s good food and drink to be had at any hour Neighborhood regulars ease into the day with a coffee. The tasty food draws a steady lunch crowd, and at apéro hour, the outdoor terrace fills up for post-work drinks. As night falls, a younger crowd enjoys some of the city’s best cocktails and tapas. Since opening in 2016, Le Parpaing qui Flotte (the name which translates as “Cinder Block That Floats,” is an inside joke between owners Jean-Régis and Farah) has been a fixture in La Camas from morning to midnight for fans like us who venture from another part of town it’s the kind of place you wish you had in your quartier Jean-Régis and Farah didn’t take a direct route into the restaurant world Both had dabbled in the industry: Jean-Régis washed dishes to make extra cash as a musician and Farah worked for a caterer during her studies in London Jean-Régis hired Farah for his carpentry business Its focus on build-outs for trade shows and events like Cannes sent them on the road often When traveling, they would fantasize about opening their own place. “We had this game,” Farah explains, “where we would say, ‘We’d make this cocktail in our bar,’ or ‘We’d never have these tables in our restaurant.’” Back at home, a shuttered bar near their atelier in La Camas, a neighborhood sandwiched between Cinq-Avenues and colorful Cours Julien the duo decided to take their joke seriously With its corner location and sizeable terrace on a side street “the space dictated that it would be an all-day affair.” they transformed the tired bar into an eye-catching spot Out went the stark white tiles; in went wooden floors pendulum lights and the aforementioned zinc bar to match the heft of the cocktails plant-lined patio beneath a vaulted windowed ceiling with pops of colored glass Jean-Régis fashioned bars out of parking barriers and wooden shelves for patrons to put their drinks the piano in the dining room played an important role at Le Parpaing qui Flotte: Jean-Régis and Farah met their chef when buying the instrument at their friend’s house After honing his chops at Longchamp Palace the young chef has developed a loyal following “He’s the one who made this place,” Farah humbly shares explaining how Jérémy’s “very technical” style and desire to do things “incredibly well” infuses each dish with delicious gravity we adore the succulent ribs confit glazed with a soy caramel – a Jérémy specialty – atop Chinese coleslaw flecked with peanuts you might also find seared (snacké) octopus and Parmesan risotto in a squid ink broth or a bright Thai salad there’s always a vegetarian option – a rarity in France Parpaing is one of the few French restaurants in the city where eating alone isn’t awkward – which we discovered one solo lunch spied our perch and joked that we “stole his seat.” It led to a friendly conversation rather than both of us retreating to our phones the tapas menu – a new one each season – includes shareable plates like polenta fries and fried calamari with Sriracha mayo and heartier options like fettuccini with beef cheeks The food is such a draw here that Jean-Régis and Farah made Jérémy a partner to ensure he’d stick around Le Parpaing qui Flotte is also famous for its handcrafted cocktails cucumber and basil mix – imagine a Provençal Pimm’s Cup From fruit syrups and lemonade to rhum arrangé (infused rums from Île de Réunion) A highlight includes the house-made ginger beer for Moscow Mule fans The bar is helmed by another happy accident who coincidentally shares her skills behind the bar tattooed bartender brings cosmopolitan flair – and the fun of ordering in English they recently launched petit dejeuner – including oeufs brouillé (scrambled eggs) – to fill the quartier’s breakfast void a much-lauded Italian pizza and pasta joint around the corner While they are honest about the enormous amount of work it takes to run a restaurant Jean-Régis and Farah keep a sense of humor to get through the tough times This playfulness is the root of the restaurant’s name the joke became a cinder bock (parpaing) that floated (qui flotte) a fitting foreshadowing of their fine cocktails It’s hard not to smile when they tell this story – and when you spend time at their bar Photo by Jeff Silker Listening to CEO Brad Mitteness explain what Le Center-based Camas Inc produces can be a little like reading the mathematical equations underpinning Einstein’s theory of relativity Tired eyes gloss over as with shellac; confused The company also mirrors Einstein’s theory of relativity in a more energizing robust fashion: the possibilities seem almost endless with corporate offices and laboratory fronting Highway 99 in Le Center and a 45,000 sq facility five miles away with 32,000 live chickens produces patented chicken egg-derived antibodies that are able to effectively control targeted microorganisms in feedlot hogs and cattle—without the often unwanted bi-product of having to constantly marinate the animals in antibiotics The technology could be described as revolutionary “Camas started in the mid-’80s as the vision of Dr who had worked at Mayo Clinic,” said 47-year-old Mitteness from his Le Center corporate offices in Biochemistry and specialized in Laboratory Medicine His initial idea was that he could take antibodies and use them to make diagnostic kits There was an unmet need for quick tests that could be done in the field for detecting listeria in food processing lines Rosevear was able to capture pathogens (disease-producing agents) with these sticky antibodies—and do it not unlike the way Scotch tape would in lifting lint off a pair of pants if particular bacteria were present then a color change would occur The company produced anthrax diagnostic tests for the U.S The Marine Corps required that the antibodies had to withstand temperatures of 70C for seven days and work in low Ph and high-salt concentration situations While searching for sources of antibodies (natural pathogen disablers) that could meet Marine Corps specifications Rosevear and his associates discovered that antibodies derived from chicken eggs worked best Mammalian antibodies weren’t shelf stable under these specific conditions The egg-derived antibodies held up extremely well under high temperature and low Ph conditions They could be derived through hyper-immunizing a hen several times and patiently waiting for her to lay her egg which occurred about once every twenty-eight hours The special egg contained massive amounts of the antibody “Doing it this way gives us all kinds of advantages The other way to do it would be to hyper-immunize a rabbit or goat and draw blood from the animal But that would be very invasive and would not result in antibodies with the same level of stability.” Mitteness was born and raised in west-central Minnesota It was a great atmosphere in which to grow up and develop a work ethic and he was heavily involved showing cattle in 4H and in FFA before going off to pursue his dreams at the University of Minnesota His siblings and parents were all high-achievers: his oldest sister became a medical anthropologist and Department Chair at the University of California-San Francisco; his other sister the executive editor of American Family Physician magazine; and his brother resides on the family farm near Benson “And my father was an extremely hardworking guy and was on the original board of directors of the Southern Minnesota Sugar Beet Cooperative,” he said She has always kept the wheels on and everybody going in the right direction She gets a lot of the credit for what we have accomplished.” Mitteness majored in agricultural and applied economics he zeroed in on animal science and technology always focused on how and why things worked “All I ever wanted to do was be a farmer,” he said “So I went home after graduation in 1983 and started farming That was a tough time to be starting out in agriculture My brother and I eventually worked up to 1,800 acres I farmed full-time for seven years and enjoyed about every minute of it.” Mitteness leased out his farm and began graduate work in economics at the University of Minnesota he landed his dream job as general manager at the Agriculture Utilization Research Institute (AURI) in Marshall was to help people commercialize value-added agricultural technologies and worked with dozens of companies manufacturing all kinds of product from high-tech applications like biodegradable packing material and plastics made from wheat starch He also became deeply involved in food safety issues “I had challenges working for a state agency and the limitations it imposed,” he said “They wanted us to account for our time every thirty minutes I was dealing with a state bureaucracy on one hand I was out making things happen with entrepreneurs and I just loved it Every day I was working with people doing new things I was out there with people working on the cutting edge of technology.” and starting up his own ag-tech consulting business The company had been selling diagnostic kits its patented technology concerning derived antibodies had a number of potential applications including adding the antibodies to livestock feed in order to bind targeted microorganisms to block colonization—in essence After coming on board in 1995 as a consultant Mitteness met at company headquarters near the University of Minnesota with Dr and Scott in their little laboratory in Minneapolis They walked me through what they could do with these antibodies It was incredible that they could selectively bind salmonella for instance—and they had several patents and patents pending I became tremendously excited with the concept I didn’t know that eggs had the antibodies They told me how cheaply this could be produced I knew how efficiently you could produce eggs.” Mitteness helped board members understand other applications for their patents including using the antibodies in animal feeds as direct interventions Mitteness’ food safety background helped in a bit of the explaining as did his experience in working with meat processors in implementing comprehensive food safety programs “I knew the tremendous need to address salmonella I had a lot of nights where I couldn’t sleep because of the excitement just thinking about the company’s potential.” and proving they could reduce the numbers of certain microorganisms to undetectable levels Mitteness and the company board thought they had a slam-dunk selling the product in to meat packers but said that Camas first needed to sell the product in to their suppliers but said Camas had to sell the product first to the meat packers that these very small applications of potent functional antibodies could really change things We were feeding just a few grams a day to a 1,200 pound steer and with it had been able to alter the micro-flora of the animal’s digestive tract.” the company’s products—and revolutionary concept—did begin catching on with feedlots They wanted to be relatively close to Minneapolis where top management lived where they could have complete quality control by being able to inject and process the eggs of their own hens Le Center business leaders approached Camas Camas also established its headquarters and research functions on Highway 99 in LeCenter Pigs raised in modern production systems can be bombarded with a number of physiological stresses It’s not unusual for pork producers to lose 15-20 percent of pigs born alive a pig’s natural antibodies would mount an effective immune response to a pathogen in the sticky mucosa—in the lining of the gut The antibody would bind to the pathogen and quickly eliminate it from the body before a disease state could set in Camas’ product could be described as a natural protein that specifically binds to targeted microorganisms in the mucosal lining of the gut or respiratory tract The bottom line for pork producers: one of Camas’ products can lead to a dramatic reduction in scours (diarrhea) the pig has to stay at least three extra days gaining weight in a finishing operation eating corn at $5 per bushel A pig can have diarrhea for four or five days Use of Camas’ products can pad a producer’s bottom line significantly Camas is absolutely committed to engineering and marketing products that provide very significant returns on investment to producers feedlots using Camas products are able to reduce their use of human-manufactured antibiotics in animal feed “But we don’t get into that argument over whether using antibiotics is bad or good,” said Mitteness “We support the truly ethical use of antibiotics many producers are in situations where their disease threat is so bad all the time that there are always sub-therapeutic levels of antibiotics in the feed There are situations that are so out of control and it’s hard to stop the diarrhea Our aim is to make these natural avian antibodies the front line defense for producers while reserving the use of antibiotics for acute situations.” the company manufactures products delivered through feed Camas will be close to finishing a long process of hopefully having NPCoat licensed as a veterinary biologic with the U.S the product has led to up to 60 percent reductions in bovine respiratory disease in feedlot cattle Bovine respiratory disease costs the beef industry a billion dollars a year in morbidity and mortality and reduced animal performance It doesn’t take much NPCoat to make a huge difference: the recommended application is only 1.5 ccs per nostril I spoke to a group of veterinarians in Nebraska at a 5:00 a.m I told them about spraying egg antibodies into the noses of feedlot cattle and irritated they had taken time off to hear me speak But those five guys all got product from me Within two weeks all five became customers While the company does have one 150,000-head feedlot as a customer most customers are in the 1,000-20,000 head range across Nebraska Camas also markets a product called Calf Helper that is added to milk replacer for baby calves—again almost 10 percent of dairy animals born don’t make it through weaning due to various diseases “Our product can lead to a significant reduction in morbidity and mortality there The United States alone has about nine million dairy cows in production and annually slaughters 35 million beef cattle and almost a hundred million hogs the company currently ships product to about 30 states and has been doing extensive research with the Brazilian beef industry and in Spain Through its technology and products—researched in Le Center in part using a bio-secure facility and a tissue culture laboratory—Camas has separate products that can target each of dozens of microorganisms affecting farm animals The company owns patents and has several patents pending for methods of producing antibodies “There isn’t anyone out there doing things exactly the way we do.” full-time in 1998 as its marketing director where he used to work as general manager of an Agriculture Utilization Research Institute branch Teresa’s family and parents are in Marshall and I promised that we would stay put there My work requires me to travel constantly anyway I just returned from a veterinarian conference in San Diego last night I have to give all the credit in the world to Teresa for putting up with all my travel and the weekends when I talk to her constantly about really arcane pieces of technology we are working on at Camas I couldn’t do what I do without her love and support.” In order to successfully compete against the huge antibiotic industry do its work comparably and be priced competitively Mitteness said that disease pressure in feedlots increases every year devastated the swine industry over the last two years it’s a fact that these organisms can develop an antibiotic resistance,” he said Our aim at Camas is to give producers a viable alternative to the way they have operated in the past The antibiotic companies—I don’t bash them economic pressure has caused some producers to probably rely too much on antibiotics.” In addition and there are no effective antiviral products for animal agriculture except traditional vaccines The animal antibiotic industry has a number of legs up on Camas and yet Camas must be onto something special because the company has been approached by potential buyers Mitteness and his board see a lot more upside potential and they want to take the company several steps further before entertaining any thoughts of selling What keeps Mitteness upbeat about the company’s future is NPCoat an antibody nasal spray able to reduce the incidence of bovine respiratory disease of Agriculture to have NPCoat designated as a regulated veterinary biologic which would mean the product could carve out a unique market niche Camas has several competitors selling somewhat similar egg products as feed ingredients but not one competitor has a USDA-approved veterinary biologic based on egg antibodies “We would prefer that NPCoat be designated as a veterinary biologic,” said Mitteness “The code of federal regulations says an antibody is a veterinary biologic such as saying our product is for the prevention of bovine respiratory disease we have to be regulated and have a license That’s a good system and extremely rigorous It makes sure that manufacturers prove their potency and they do their efficacy and safety studies Camas should know more by mid-summer of the USDA’s verdict toward NPCoat will significantly increase the barrier of entry for any competing product and make the company far more valuable to investors CEO Mitteness stressed the company wouldn’t be anywhere without its talented workforce of 21 employees an experienced virologist from Iowa with 35 years in the vaccine development business in USDA-regulated environments “A lot of our people live in the Mankato area and we’ve had really good luck with Minnesota State graduates and we are planning on adding several more positions with research and product development responsibilities The key to making all this happen is to have the right people and we have had a lot of people really believe in us over the years Now we are right on the cusp of accomplishing something special.” “What makes our company different from others attempting to do the same thing: first we’re committed to going down the path of licensed biologics we do extremely rigorous quality control work and we do the research in-house to constantly produce new products and technologies that make a real difference to our customers and we also have some incredibly exciting technical developments in process and subject to several patents pending.” A former Editor of Connect Business Magazine I just wanted to thank you for the article about my father’s company I’m always interested to hear how it is going and I don’t often get news about Camas Thank you for the informative and carefully written article Read print edition back issues at issuu.com/connectbiz dining out in the Covid era has often meant eating in kebabs and other fast food have triumphed over cooked dishes since they can more easily withstand travel in cardboard containers While many restaurants have either pivoted to portable sandwiches or tried to implement new packing methods (like soupe à l’oignon in a vacuum-sealed bag) La Cuisine de Gagny has embraced glass jars – a return to its roots the plats du jour are dished into glass containers – the kind of jars (bocaux) filled with rillettes and jams in a French country kitchen Sealed with glass lids and a thick orange-rubber band the old-school jars don’t make the food taste like plastic They are good for the environment – especially when you return them for re-use When we brought our daube de poulpe (red-wine Fitting for a restaurant that’s all about thoughtfully made comfort food for the community La Cuisine de Gagny is the brainchild of Gagny Sissoko organic fare that makes the most of local goods Think slow-roasted chicken slathered in herbs shredded carrot salad with crispy chickpeas Cuisine de Gagny has been a neighborhood fixture with regulars drawn to the duo’s warm welcome and fantastic the couple never expected to be restaurateurs a Grenobloise who had come to the Malian capital to study was working in the cultural sector while Gagny discovered a love of cooking while working for a family that sold kebabs and other street food He honed his chops during an internship at a Lebanese bakery which was followed by catering gigs for a friend’s theater company When the director moved to Marseille in 2010 the couple followed – though Gagny was delayed by red tape for two years Born with multiple food allergies that made eating out a risky affair Gagny started cooking healthful dishes without allergens – like his famous gluten-free manioc pizza Word spread to fellow families with food-sensitive children using the glass bocals still in place today the couple searched for a community kitchen to expand the business They launched their small catering company at a former butcher on the Boulevard Chave in Le Camas a local organization that gives microloans to individuals who get turned down by traditional French banks The couple never intended La Cuisine de Gagny to be a restaurant but when their patio license was approved – the golden ticket in temperate Marseille – they suddenly had the seating to do so Seeing a Malian man at the stoves, neighborhood residents assumed La Cuisine de Gagny would serve African food. Gagny’s Provençal fare, “changed the stereotype,” says Julie. The deli counter is temptingly filled with salads, sandwiches and tartes stuffed with various fillings like locally sourced mushrooms, spinach and brousse cheese Gagny’s gargantuan sandwiches often sell out in advance as they did on our first visit (in-the-know regulars reserve theirs via phone.) But Julie insists you should “order one of the plats du jour.” His tian de legumes (sliced veggies) and squid sautéed in pastis illustrate his Provençal savoir-faire while his daube de poulpe (octopus stew) and carbonnade de boeuf (beef stew) show off his sauce skills veggies are simmered to the point of being bland in stews Other popular dishes include tender magret de canard (duck breast) and a lamb (agneau) couscous the latter influenced by his Malian heritage but he inherited certain techniques from his homeland: a knack for making perfectly fluffy rice and attiéké grated cassava with a couscous-like texture from the neighboring Ivory Coast; a flair for grilled meats and long-braised lamb shoulder (epaule d’agneau) used for the popular Wednesday burger; and the bracingly fresh ginger and candy-red hibiscus (bissap) juices they make in house Without a culinary education or experience at other restaurants by an intense passion: “It’s the only thing I love to do,” he says instead finding inspiration in his surroundings “Working with fellow chefs feeds me,” he explains proud to take part in the Kouss-Kouss Festival and other local events at the Grandes Tables de la Friche Each encounter has been a cooking class. On a trip to Haiti, he picked up how to make chiquetaille, flaked fish that he stuffs in sandwiches. Chef Bernard Loury from the Vieux-Port’s Chez Loury taught Gagny how to make bouillabaisse a skill much-needed in seafaring Marseille His fish dishes – rouget (red mullet) with ginger sauce or daurade à sauce chien (sea bream with an herby Antilles pepper sauce) – are always hits which are “too mathematic” for the playful chef Julie has stepped in to bake seasonal tarts (lemon in the winter strawberry in spring) and a gluten-free option like moelleux au chocolat (moist chocolate cake.) Equally surprised to be baking for a living she has grown to like it – and the way that her creations make people happy Ninety percent are organic while the rest are regional to highlight the importance of a local food system – you’ll never see an avocado on the menu use the aforementioned glass jars and biodegradable paper packaging and hire a bike delivery service instead of the price-gouging Uber Eats They also give leftovers to a handful of neighborhood homeless individuals – plating the food to make it feel less like a handout One man who has since left the streets attributed their kindness to helping him get back on his feet Community is at the core of La Cuisine de Gagny Most of the customers are regulars – some even use it as their daily cafeteria “People don’t just come here to buy – they come for the ambiance and service,” Gagny says with a smile The couple knows which client likes pepper and which one is allergic to nuts they’ve maintained the interactions that are important in this takeout-only era greeting customers by name and calling out “bon appétit” when they leave In most cases, the French government has offered better financial incentives for restaurants to stay shuttered. But Julie and Gagny have been committed to supporting their community. After closing in the first lockdown (which many thought would be the last) they have stayed open during the next confinements to the delight of their neighbors Though they make up the majority of the clientele Cuisine de Gagny merits a field trip for those who live outside of La Camas Even in these times of takeaway – we live a half-hour away via the metro and our daube was still wonderfully warm when we returned home Laura P Buffet Hôtel C2 / Biba Brunch - Marseille - LP ©De plus en plus populaire le brunch devient un incontournable des tables marseillaises Petit tour d'horizon des nouveaux brunchs à tester à Marseille en buffet ou à la carte s'il-vous-plaît.  Désormais les établissements qui proposent voire qui se consacrent entièrement au "brunch" sont de plus en plus nombreux à Marseille Cet hybride entre le "breakfast" (=petit-déjeuner) et le "lunch" (=déjeuner) a tout pour plaire et se décline dans tous les espaces possibles Des petits restuarants cosy où l'on mange des pancakes à tout heure aux terrasses du panier en passant par des salles de reception d'hôtel qui se transforment en un vraie caverne d'ali baba gourmande on vous a préparé une petite sélection des nouveaux (et meilleurs) brunchs de la cité phocéenne à tester d'urgence  La formule brunch de l'hôtel C2 est aussi rare qu'elle est excellente Le premier dimanche de chaque mois (hors juillet-août) transforme sa salle principale et son patio en un temple de la gourmandise Quoi que vous aimiez manger lors de ce petit-déjeuner tardif vous le trouverez forcément au coeur de buffet gargantuesque Au coeur de cette proposition haut de gamme on retrouve des viennoiseries et différents pains frais des gâteaux entièrement "fait maison" un plat à choisir parmi 3 propositions du jour et enfin un show cooking qui change à chaque fois le show cooking était autour de l'huître Hôtel C248 Rue Roux de Brignoles - 13006 MarseilleTous les premiers dimanche du mois (hors saison estivale)55€ par personne27€ pour les enfnants de 4 à 12€Gratuit pour les moins de 4 ansSur réservation uniquement par téléphone au 04 95 05 13 13 ou en ligne Que vous souhaitiez en profiter à 11H30 ou 13h30 vous aurez la possibilité de composer vous-même Ces deux menus esquissent autour d'un instant de partage dominical les contours d'une cuisine congolaise riche et première source d'inspiration du chef Des envies d'ailleurs sans quitter Marseille c'est LE brunch que vous devez impérativement tester  Libala10 Rue Francis Davso - 13001 Marseille Tous les dimanches 2 services 11h30 & 13h302 formules (27€ & 29€)Sur réservation au 04 91 06 44 02Plus d'infos Les Grandes Halles du Vieux-Port sont depuis leur ouverture l'endroit où les marseillais aiment se retrouver à tout heure pour profiter des délices proposés dans les différentes échoppes et des brevages de qualité servies dans les différents bar les tables se remplissent à la vitesse de l'éclair et l'engouement ne tarit pas pour cet endroit gourmand à deux pas du Vieux-Port.  les Grandes Halles du Vieux-Port ont tout récemment lancé une formule brunch d'un avocado toast avec bacon et d'oeufs brouillés vous pourrez même succomber au petit supplément : des pancakes dégoulinants de douceur  Les Grands Halles du Vieux-Port30 Cr Honoré d'Estienne d'Orves - 13001 MarseilleTous les dimanches De 10h à 13hFormule à 17€Sans réservation Plus d'infos En plus d'être le nouveau coin très girly dédié au brunch du centre-ville de Marseille, Biba est une vraie histoire de famille À l'origine de cet établissement très (très !) gourmand Propriétaire du célèbre restaurant de la Pointe Rouge - le pédalo - pendant 25 ans c'est après la fermeture de cette institution que sa fille le convainc de tenter une nouvelle aventure à ses côtés En hommage à son arrière grand-mère paternelle Mélanie va imaginer tout un Univers réconfortant inspirée de ses différents voyages à Amsterdam pour accueillir les marseillais en quête d'un brunch (même en semaine) Aujourd'hui Biba est un petit établissement à taille humaine où on vous accueille avec le sourire où la cuisine ouverte vous laisse accès aux mets qui se montent minute et où les gourmands sont plus que bienvenus on ne vous dévoile pas tout mais sachez que les oeufs benedicte les gauffres croustillantes et les pancakes nappés en sont les pièces maîtresses Biba Brunch4 Bis rue du Jeune Anacharsis - 13001 MarseilleOuvert tous les jours (sauf mercredi)De 10h à 16hPas de formule que des plats à la cartePlus d'infos Le dimanche l’épicerie Chez Petit Jean dans le quartier du Camas à Marseille propose des brunchs copieux et savoureux dans une ambiance chaleureuse et conviviale du fromage blanc accompagné de canistrelli et de miel une tartine au beurre et à la confiture corse artisanale un jus de fruit et une boisson chaude.Les desserts sont tous maison les fiadones sont faits par la mère de Vincent car cette épicerie c'est une affaire de famille et de cœur Les gâteaux à la farine de châtaigne et le Sholezard (dessert iranien /riz au lait safrané) sont fait par Kiana Chez Petit Jean 65 Bd Eugène Pierre - 13005 MarseilleTous les dimanches De 10h à 14hFormule à 18€Plus d'infos Top 3 des meilleurs restaurants vegan de Marseille 5 restaurants où manger une paella de ouf à Marseille 6 spots où bruncher sans se ruiner à Marseille Studio Pole Sud ©Longtemps associée au strip-tease la pole dance a fait son petit bout de chemin dans les mentalités et fait aujourd'hui partie du quotidien de beaucoup de sportives comfirmées (et sportives en devenir !) Mais les structures sérieuses où l'encradrement des cours est optimal sont très rares C'était sans compter l'arrivée du Studio Pole Sud une nouvelle école entièrement dédiée à la pratique de la pole dance (et de la souplesse !) au coeur du quartier du Camas à Marseille.  Derrière chaque école de pole dance il y a toujours une grande passionnée Et Studio Pole Sud ne déroge pas à la régle Derière cette nouvelle structure flambant neuve et dont l'ambition est de rendre la pole dance accessible à tous et toutes Une publication partagée par Alix 🙃 (@alix.pole) Chez Studio Pole Sud on pratique la pole dance encadrés et par niveau les cours s'enchainent tour à tour en laissant s'exprimer les élèves dont c'est la première fois et ceux ou celles qui pratiquent depuis plusieurs mois voire années Une classification pertinente et essentielle pour se sentir valorisé.e.s à chaque cours partager sa barre avec une personne qui grimpe les yeux fermés à l'heure où on est encore au stade où tous les mouvements sont douloureux pour nous (ça finit par passer Alors autant scinder les groupes et observer l'évolution de chaque éleve pas à pas et sans pression.  Pour compléter l'offre de pole dance Alix a également mis en place des cours de souplesse Une pratique qui peut sembler anodine mais sans quoi vous aurez des diffitcultés à aller "loin" en pole dance La souplesse étant le pilier d'un grand nombre de figure spectaculaire.  Alix met un point d'honneur à respecter une certaine dynamique dans son école. La pole dance est un sport qui peut-être dangereux et il est important de respecter certaines règles avant d'envoyer ses pieds vers le ciel suspendus à la force de ses bras Alix prend soin d'adapter ses instructions et ses exercices au niveau de chacun alors si vous aimez "poler" sans instructions vous apprécierez davantage les créneaux d'open pole (pas d'encadrement) qui verront le jour très prochainement sur le planning de Studio Pole Sud Pas question de commencer un cours sans avoir suffisemment échauffé son corps pour allouer presque 1/2 heure à l'échauffement du corps et le reste à vos ondulations et prouesses sur la barre Pas question non plus de tenter des figures sans en connaître et comprendre les techniques pour les réaliser elle connaît juste parfaitement les enjeux de ce sport aérien et souhaite éviter à tous ses élèves les blessures.   Alix Couvelaire anime chaque cours avec beaucoup de bienveillance et promulgue des conseils fondamentaux pour appréhender au mieux cette pratique moderne d'une professeure spécialisée en cours de pole Exotic tous les mercredis soirs. Une approche un peu plus sensuelle que la pole dance "classique" et qui nécessite d'être à l'aise (ou de vouloir le devenir) avec des talons et une démarche chaloupée la fondatrice de Studio Pole Sud va proposer durant l'année de nombreux de stages à thèmes (pole duo bendy tricks ...) et inviter des grands noms de la pole dance pour des cours et/ou workshops ponctuels au studio. Enfin elle ouvre grands les portes du Studio à tous les évènements privés qui se prêtent à la découverte de la pole dance toutes les teams sont les bienvenues. Que vous soyez novice Studio Pole Sud détient le bon combo  Une publication partagée par Studio Pole Sud (@studio_pole_sud) Studio Pole Sud133 rue du Camas - Marseille 5e06 62 22 58 50contact@studiopolesud.frPlus d'infos La toute première école de danse dédiée au Twerk a ouvert en France atelier d’artisans… Euroméditerranée dépoussière le 15e Chez Petit Jean - Epicerie fine à Marseille - LP ©Toute nouvelle l'épicerie irano-corse "Chez Petit Jean" offre désormais aux marseillais du quartier du Camas (et d'ailleurs !) des produits corses et iraniens sélectionnés avec soin par Kiana qui a imaginé ce lieu de A à Z et Vincent L'histoire de Chez Petit Jean est un doux mélange d'histoires de rencontres et surtout d'amour pour ses terres natales et d'adoptions d’origine iranienne a fait ses études en neurosciences en Italie puis a rejoint Marseille pour obtenir son doctorat. En quête de sens pendant le confinement elle s’intéresse aux produits locaux d’artisans de qualité italiens comme français Une publication partagée par CHEZ PETIT JEAN - Épicerie fine de quartier (@chez_petijean) Elle faisait partie à l'époque (et c'est toujours le cas aujourd'hui) de ces personnes particulièrement concernée par la qualité des produits qu'elle consomme C'est à partir de ce mode de vie personnel qu'elle va donner un tournant à sa vie professionnelle De la neuroscience à l'épicerie fine Kiana imagine aux côtés de Vincent un lieu à taille humaine où ils pourront fournir et faire découvrir aux marseillais le meilleur de leurs terroirs respectifs.  Dans ces 20m2 soigneusement optimisés pour accueillir les choix du duo à la ville comme à l'épicerie on déambule autour de mets connus comme totalement inattendus Dans cet établissement qui rend hommage au grand-père de Vincent originaire de Corse et qui a lui aussi quitté l'île de Beauté pour venir faire ses études de médecine à Marseille Et si vous doutez encore des trésors que renferme la nouvelle épicerie fine du Camas il vous suffit de succomber à la partie sandwicherie.  Chez Petit Jean 65 Bd Eugène Pierre - 13005 MarseilleOuvert du mardi au samedi De 10h à 19h Dimanche de 10h à 14hPlus d'infos la nouvelle table & épicerie fine du centre d'Aix gaufrerie et épicerie de folie à Noailles  La table Marseillaise : la nouvelle adresse purement provençale dans le 4e Hédoné : le restaurant-épicerie qui fait manger tout le monde à la même table