spell working in Australia’s Mu Shu restaurant introduced him to Asian
ingredients, where its bold, exotic flavors still hold a place in
Morreale’s cooking to this day. After returning home to France, he
opened his first restaurant at age 24, later adding a second eatery and a
bakery to his repertoire.
by the local foods his native Martigues offers, Morreale’s true passion
lies in the simple, fresh flavors of root vegetables like squash,
asparagus and haricot verts. To this end, Morreale has a contract with a
local farmer that affords him the chance to cook with the region’s best
produce. A supply of over 50 herbs – 10 kinds of mint and 15 varieties
of thyme alone – transform his dishes into meals of true wonder.
Furthermore, the chef’s intercontinental background means even Asian
herbs take on the classic flavor of Provençal varieties as well.
Perhaps Morreale’s finest hour was his appearance on Top Chef France, where
the fast-paced environment, quick-thinking atmosphere and knockout
format sharpened his skills immeasurably. He believes his time on the
show helped to progress his career by a decade, solely from name
The chef’s storied career means we were delighted to welcome him on-board Emerald Liberté. It
should perhaps come as no surprise that his menu is blessed with a
deeply local flavor, made up of three completely Provençal dishes.
up, an appetiser of local vegetables, goat’s cheese and
locally-produced olive oil demonstrates the chef’s dedication to
bringing regional produce, full of character and flavor, to the
forefront of the dining experience. Morreale believes the link between
farmer and consumer is of utmost importance, favoring links with
cooperatives in order to showcase a region’s best flavours. Our
menu continues with its main course of Sisteron lamb served with
chickpeas and candied vegetables. Slow-cooked, using a traditional
Provençal recipe, for eight hours, the meat is succulent and delicate, a
tender delight that almost melts in the mouth.