Le Petit Nice-Passedat

Fish- naturally- is the basis of his cooking- fished locally- including little-known fish such as galinette and chapon which are served up along with shellfish- giving you the delicious impression of being immersed in a ocean of blue. As for the view of the sea- it is everywhere from the terrace and from the cafe. The cult dish of course is the Bouille Abaisse- light- iodized and zephyr-like- but also the glorious Loup Lucie sea bass.

Nobody loves Marseilles more than the Passedat family. To love Marseilles means to love the Mediterranean- inseparable from the city- just like Gerald Passedats cuisine. Save some room for the desserts which are extravagant- admits the chef