The story
La Bonne Mère in Cassis anchors a distinctly Italian kitchen where pizzaiolo Jérémy Piazza and his partner Mahéva Angelmann guide every service. They restored a former trattoria tucked down a quiet alleyway to bring Neapolitan baking traditions to the Mediterranean coast. This meticulous approach recently earned a listing in Le Fooding, which noted the pair’s dedication to proper sourcing. Every base starts with organic whole-wheat flour and a natural levain imported directly from Italy.
The menu centers on wood-fired rounds that balance simplicity with precise ingredient selection. Their namesake pie layers San Marzano tomato sauce over fresh buffalo mozzarella, basil leaves, and a steady drizzle of olive oil. Another standout combines marinated anchovies with a vibrant pistou spread for a briny finish. These combinations reflect a disciplined approach to Italian cooking that prioritizes texture and flavor clarity over heavy seasoning.
Guests settle onto a sloping outdoor terrace framed by weathered terracotta walls and potted olive trees. The relaxed setting invites slow meals before the evening service begins. A rich rum baba provides a boozy conclusion, featuring a tender brioche sponge soaked to perfection. Lighter options like coconut or lemon frozen treats arrive from a discreet Italian gelato maker, rounding out the meal without heaviness.
Recognition
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