After clocking up some remarkable experiences on his CV, Panamanian chef Edgar Bosquez has dropped anchor in Marseille, not far from the Abbaye St Victor. In a modern and warm decor, he gives a platform to fish, seafood and Provence: fine aubergine tartlet; thinly sliced sea bream, carrot jus, achiote oil, citrus fruit and bottarga… Set menus comprising several courses, including one devoted to bouillabaisse.