Behind
the scene
The team
The ‘Marius’ concept began with a vision: the vision of Chef Sébastien Sanjou who has always had a passion for the generous, gourmet French cuisine inspired by Provence. Driven to share this passion, he created the first Marius restaurant at Biarritz, imagining a warm and welcoming place where exquisite taste meets the art of hospitality.
Seduced by this culinary philosophy, Marc Dussoullier, who has a wealth of experience with Le Plongeoir in Nice and La Tonnelle on the island of Saint-Honorât, and Didier Rubiolo, co-founder of Stars’n’Bars and a leading figure on the Monaco, called on chef Sanjou to write a new chapter in the Marius adventure in Monaco.
The second Marius is now established in Monaco, on Port Hercule, in a chic and relaxed setting. Sébastien remains true to his philosophy, inviting you to sample his Provençal cuisine based on products from the Mediterranean coast.
As well as being one of the literary heroes of renowned writer Marcel Pagnol (a former resident of Monaco in the 1950s), the name Marius comes from the Latin word “mare” meaning “sea”. In essence, Marius is an ode to the Mediterranean Sea and its Provençal traditions.
Sébastien Sanjou
After 22 years at the head of the Relais des Moines in the Var, it was time for the Michelin- starred chef Sébastien Sanjou (2 Michelin stars, one for the Relais, and one for Maison Villeroy in Paris) to take up the challenge of Monaco.
Sébastien has always dreamed of Monaco as the epicenter of all cuisines of the world with the most cutting-edge culinary concepts of the moment. For this new restaurant on the port his dream is simple. Benefiting from more than two decades of experience with regional cuisine, he wants Marius to showcase Provence at its richest and simplest.
In addition, Sébastien is a “bon vivant” who loves big “family-style” feasts where everyone shares a multitude of dishes and flavors of the South of France.
« Marius is a place where we come to share the tastes and aromas of Provence »
SEBASTIEN SANJOU
