Ginger Phoenix

Ginger Phoenix is the result of a meeting between a man from Marseille, a Vietnamese-Australian man and an American woman. The place reflects the personal universe of its creators, with objects and atmospheres that speak of Tony and Aurélien's artistic past, their life in Asia, the world of design that has long been theirs, the Californian cocktail bars where Meryll used to work, the Nappa Valley...

Chef Tony Hua's cuisine is the fruit of his life's journey, from Saigon, where he was born, to Marseille, via Melbourne, Shanghai, Osaka, Istanbul... In his dishes, Asia is seen as a Mediterranean archipelago. His very short menu is renewed every week, according to the products of the moment, mostly sourced locally, and his desires. Her work is echoed in the liquid creations of Meryll Cawn, our barman sommelier, whose weekly menu features house cocktails and softs whose flavors converse with the dishes.

The menu is the same for lunch and dinner, but changes from day to day. Opening at 6pm, we have quickly become a favorite address for the opera public, singers and musicians, for aperitif cocktails that turn into dinner.

In the Marseilles tradition, we're a mixed restaurant, with no complexes, comfortable outside the box.