The vegetable biscuit that has innovated world cuisine: Alexandre Mazzia's recipe

copertina biscotto vegetale alexandre mazzia ok

A biscuit made entirely of flowers, fruit, and vegetables, of great elegance and aesthetic impact. We present to you Alexandre Mazzia's signature, made of a dual base of bread and decorated with colorful petals.


For the red peppers

  • 4 red bell peppers
  • One white onion
  • One red onion
  • 2 grams of ginger powder
  • 2 grams of Madras curry
  • 200 grams of mirin
  • 200 grams of sake
  • 50 grams of whole milk
  • 50 grams of 35% cream
  • 15 grams of honey


Sauté 4 diced red bell peppers. Add ½ finely chopped white and red onion. Add 1 teaspoon of ginger and curry.

Lightly toast. Deglaze with a spoonful of mirin and sake and let it reduce. Add a tablespoon of honey and enough water to cover, then let it reduce.

Before blending, add 50 grams of milk and 50 grams of cream.

Blend until smooth, then pass through a sieve. Put it in a piping bag.

For the lemon gel

  • 1 liter of lemon juice
  • 40 grams of NH pectin
  • 10 grams of sugar


Pour 1.2 liters of lemon juice into a pot and add 40 grams of NH pectin and 10 grams of sugar, then bring to a boil.

Once boiling, blend with an immersion blender to mix the pectin powder well with the rest and pass through a sieve. Transfer to a container and let cool with cling film.

Once well cooled and solidified, take a portion (¼ of the mixture) and pass it through a fine sieve. Retrieve the gel and put it in a syringe.

For the oranges

  • 3 whole oranges
  • 2 drops of bergamot essence
  • 400 grams of sugar
  • 2 liters of water


Blanch 3 whole oranges 3 times. Afterwards, combine them with 2 liters of water and 400 grams of sugar, then cook for 72 hours.

Blend, pass through a sieve, cool. Add a drop of bergamot essence, then put it in a piping bag.

For the bread biscuits

  • Multigrain bread as needed
  • Walnut bread as needed
  • Extra virgin olive oil and Espelette pepper


Slice 2 mm thick slices of walnut bread and multigrain bread with a ham slicer.

Shape them as needed with rectangular molds to obtain the desired shape. Place them on a baking sheet with a silicone baking mat and brush them with olive oil and Espelette pepper.

Cover with another lightly greased silicone mat and bake at 160°C for 18 minutes.

Plate composition

  • Seasonal flowers


Place the cream on the walnut bread and cover with the second piece of bread.

On top, place 5 dots of pepper cream, 4 dots of lemon cream, and 4 dots of bergamot orange dressing.

Decorate to taste by adding seasonal flowers.


AM Restaurant 

9 rue Francois Rocca, Marseille, France, 13008

Phone: +33 4 91 24 83 63


Chef's photo from Joel Saget, AFP

Alexandre Mazzia Joel Saget AFP

Chef Recipes

show all

We respect your Privacy.
We use cookies to ensure you an accurate experience and in line with your preferences.
With your consent, we use technical and third-party cookies that allow us to process some data, such as which pages are visited on our website.
To find out more about how we use this data, read the full disclosure.
By clicking the ‘Accept’ button, you consent to the use of cookies, or configure the different types.

Configure cookies Reject