International
Gérald Passedat's good addresses
Gérald Passedat, chef at Le Petit Nice restaurant in Marseille, reveals his top picks for buying products as good as those served in his establishment. To your notes!
Gérald Passedat is one of Marseille's most emblematic chefs, with four toques in the Gault&Millau guide. In his restaurant Le Petit Nice, located on the famous corniche, the chef champions Mediterranean cuisine, with an emphasis on seafood and vegetables. Gérald Passedat agreed to share with us some of his good addresses for bottarga, jams and broth mixes.
Bouillon and herbal teas from Père Blaize, Marseilles
"Père Blaize is a highly reputed pharmacy-herbalist shop in Marseille," Gérald Passedat begins. "I really like the 'druid' aspect and the alternative medicine using plants. As I practice the Cretan diet, it goes hand in hand with my cooking. I've worked with them to create personalized plant blends to create broths. It's possible to go on site to learn more."
- Where? Pharmacie Herboristerie du Père Blaize, 4 rue Méolan et du Père Blaize, 13001 Marseille
- www.pereblaize.fr
Benisti's boutargue, Marseille
Gérald Passedat is a great fan of boutargue (or poutargue). This pocket of mullet roe is salted, rinsed then dried, to be eaten "grated or in strips" on toast, pasta, in risotto or with fish carpaccio. "We can make it ourselves, but when it's no longer in season, we source it from there," says the chef.
► Where? Boutargue Benisti, 77 avenue de Toulon, 13006 Marseille
La conserverie Anatra, Furiani
The chef at Le Petit Nice in Marseille blows us away with the name of his favorite brand of jam: Anatra, in Corsica. "I love their 'Dilemme' jam, made with apple, pear, honey, hazelnut, almond and pistachio. I also love their green tomato jam and, above all, their cornichonade", assures Gérald Passedat.
- Where to buy? Anatra, 7 allée des pins, 20600 Furiani (Corsica)
- www.anatracorse.com
Bruno Cayron's vegetables, Tourves
Gérald Passedat has put his trust in Bruno Cayron, a market gardener in the Var region of France, to provide Petit Nice with beautiful and (above all) tasty vegetables. "He's an extraordinary professional. He works wonders! In season, he produces the best tomatoes I've ever eaten! He works on a specific clay terroir that makes all the difference," says the chef.
► Where? Bruno Cayron, Quartier Poudaspres, 83170 Tourves
La brousse du Rove, Le Rove
Brousse du Rove is a fine goat's curd that can be savored with herbs or paprika, or sweetened with honey or jam. Gérald Passedat has enjoyed this cheese for many years and buys from the Gouiran family, whose production is PDO-certified.
► Where? 17 Rue Adrien Isnardon, 13740 Le Rove
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