What the fish market had this morning — in your bowl tonight.
Buy in the morning. Cook in the afternoon. Serve at night.
Le Comptoir d'Émile is built on a simple conviction: a short, honest menu is worth more than a long, vague one.
Each week, Émile visits his suppliers — the Vieux-Port fish market for the day's catch, the market gardeners of the Crau plain for vegetables, the shepherds of Sisteron for meat. What he finds determines what he cooks. Not the other way around.
The dining room is small — 35 covers, exposed limestone, an open kitchen facing the tables. You hear the knives. You smell the olive oil before you've ordered. This is not a décor: it is where the cooking happens.
Émile Rougier left Copenhagen to cook Marseillais.
Born in La Ciotat, trained at a three-star Michelin kitchen, two years in research cuisine in Copenhagen. Back in Marseille by choice.
Émile Rougier trained at Le Petit Nice — three Michelin stars, maritime and Mediterranean cuisine — under Gérald Passedat. From there, he spent two years in research kitchens in Copenhagen, learning fermentation, textures, and the discipline of the north.
He missed Marseille. In 2019, he came back. Not to open a fine-dining destination — Marseille already has one, and it is excellent. He wanted something else: a room where he cooks what the market gives him, without a fixed menu, without a brigade of twenty, just him and two commis. Le Comptoir d'Émile opened in 2021.
The rule is simple: if it wasn't on the fish market slab this morning, it won't be on your plate tonight.
The table. The plate. The source.
Find us, call us, come in.
At the foot of the Old Port, Rive Neuve side.
- 18 quai de Rive Neuve, 13007 Marseille
Tuesday – Saturday: lunch 12:00 – 14:00 · dinner 19:30 – 22:00
Sunday – Monday: closed
Looking for a table tonight?
The room is small and fills fast. Booking takes less than a minute on TheFork.