Despite these complicated times, spring is coming with its good news. Le Petit Futé was lucky enough to meet Bruno D'Angelis, a talented chef who has worked with starred chefs in the South of France. He decided to set up his ovens in La Ciotat. It's coming soon, the project is hot! A contemporary kitchen open to the world, a kitchen of instinct. To be discovered soon in La Ciotat, that's good news!

Laurent Boschero: Bruno D'Angelis, where are you from?

Bruno D'Angelis: I was born in Marseille but I lived for a long time on the Avignon side. My grandmother used to sell fish at the fish auction in the Old Port in Marseille.

Tell us a little about your background?

In Avignon I met Christian Etienne, the emblematic starred chef of Avignon and I opened his eponymous restaurant (N.D.L.R.: today Restaurant Sevin, run by Guilhem Sevin). I then went to work in Corsica, at Le Belvedère, in Porto-Vecchio, then in Carcassonne with the starred chef Michel Del Burgo. I also worked at the Prieuré Baumanière, in Villeneuve-lès-Avignon, with Serge Chenet, and in 1998 I was first chef at the Hôtel-Restaurant Michel Chabran, in Pont-de-l'Isère, in the Drôme. After having been behind the stove at the Hôtel d'Europe in Avignon, from 2000 to 2015, I embarked on a major gastro-oenotourism project in the former Banque de France in Avignon. Two years of work, but I finally got out of the project for various reasons. Also in 2015, I developed in-company consulting and training, an activity that I continue today.

In 2020, why La Ciotat?

Last year, I accompanied a restaurateur named Refka, owner of a small restaurant on Eguilles, where we worked with products from the market. Because of a lease issue, we had to relocate the project to La Ciotat, a town we both love. A project that we are putting together this time. The restaurant will be located in place of the current Office-in restaurant. On the port, at the level of the church. The site is magical!

You're taking over a restaurant that's already operational?

Yes, but we're redoing everything! From electricity to plumbing, a brand new kitchen. We've opened new windows overlooking the port. We're expecting about 20 place settings.

Any other projects for the restaurant?

Yes, in a second phase, we would like a bioclimatic pergola with a beautiful wooden terrace... But for the moment we are concentrating on recruiting to form a team. Refka will be in the hall.

Would you mind revealing a few dishes from the menu to me first?

We have to finalise the menu, but what I can already tell you is that it will be different from everything we know about La Ciotat. I want to do real cooking and try to keep it as clean as possible. To cook with a Mediterranean influence, with a very seafood approach, but also with other touches, Asian for example. I wish to present myself as a restaurant owner and not as a chef. To put my experiences back on the plate, with a selection of beautiful products on short circuits. And to respect the customer above all else.

When do you want to open?

(laughs) As soon as possible! But with the confinement and the slow recovery that's coming, we'd like to be operational as early as June.

What's the restaurant going to be called?

Now I'm giving the Smarty Pants a scoop! CIÉUTAT BISTRO.

If not, have you tried any tables on La Ciotat, any favourites?

I've tried a few, I really liked Les Minots. La Mamma too.

Thank you Chef, we wish you the best and a fast opening!