Meet Aline Chemla, the chef of Sessùn Alma, who talks about her cooking... just like the place: warm, creative and surprising.
Where do you come from? What's your background?
I come from Marseille, I studied law and art. Then I set up a delicatessen/caterer, in which I cooked quite a bit, more than I expected anyway, and little by little I got more and more into it, and I felt like digging a bit deeper.
Where did your love of cooking come from?
A bit by chance, but I like the creative possibilities that are really broad, and the immediacy of the result, as well as the idea of making people happy for a short while.
What made you want to come and work at Sessùn Alma's?
I was reflecting on these places which are experienced and I like the transversality of the project and the people who are carrying it out. I like that it's not just a restaurant, I find it interesting.
How did you decide to develop the menu?
By talking with Emma, by knowing Sessùn and a little bit instinctively, by seeing the place too, and by asking myself what I would like to eat there. Right now, I feel like we need a lot of reassurance and a few surprises.
Which cuisines inspire you the most?
The Marseille cuisine, in the sense of a mix of Mediterranean cultures, which have something in common in that they are quite raw, traditional and respectful. I like the modest style of this cuisine, based on simple but good products and cooked with love, I pay a lot of attention to the seasoning: herbs, spices, sauces and so on.