The spirit of the Masama house, in Saumur

The House From Bogotá to la Bilange

The story of a chef, and the rules that hold the table together.

01

The departure

Marlon Medina grew up in Colombia, between markets and family cooking. He learnt the trade, came to France, stayed. From this double anchoring came a simple conviction: a recipe belongs to no one, only the produce you put in it matters.

02

Settling in

In March 2021 he opened Masama on place de la Bilange, in the heart of Saumur. A small dining room, a kitchen open on trust, and Maria front of house welcoming every table. The name comes from the family; it holds in three syllables what the menu takes an hour to tell.

03

Recognition

The Maître Restaurateur title validated the homemade approach. The MICHELIN Guide listed the restaurant. Then the Bocuse d'Or: Marlon supported Team Colombia as coach and technical adviser, bringing back a demand for consistency visible in every plate.

Chef Marlon Medina preparing the menu
Mise en place, before service
Our commitments

Four rules that never move

Everything is made on site. Stocks, breads, ice creams, sauces. No plate comes out of a bag.

Sourcing is short. Saumur growers and farmers first, French fishing, directly sourced spices.

The menu is short. Around ten dishes, renewed. That is the condition for freshness and zero waste.

Prices stay fair. Demanding cooking should not become inaccessible: lunch starts at €15.90.

Warm interior of the Masama restaurant

A table you enter for lunch and leave having travelled.