Passedat - Le Petit Nice

13007 MARSEILLE
18.5/20
 Prestige Restaurant
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Chef
Gérald Passedat
Cooking
French | Gastronomic | Seafood | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Pets allowed | Private Parking | Valet parking
Style
Elegant | Romantic
Price Indicative price per person (excl. drinks)
230 € to 490 €

Gault&Millau's review

18.5/20
Prestige Restaurant If there's one man who has the sea in his blood, it's Gérald Passedat. More precisely, it's the Mediterranean that runs through his veins. From his earliest childhood (the family home is 108 years old and three generations old), he has known the riches of the Mediterranean, and when to fish in order to preserve the species. Fish is scarce on the coast, and for a long time now he has been making the most of lesser-known species, allowing his delighted guests to taste the pelamide or the girelle. If you've ever swum close to the rocks and been swamped by a wave that lashes you with all its spray, leaving that unique taste at the back of your throat, you may well experience the same sensation during your meal. As soon as you start your meal, you'll know what you're in for: the "charcuterie de la mer", matured meats of great finesse, or the voile de maigre, diaphanous and seaworthy. Ready for boarding? Here's canthe and amberjack in carpaccio, bottarga and caviar, a remarkable broth, a quenelle of bottarga for a first big dive. The chef-fisherman knows red mullet better than the fishermen themselves: he makes a devilish trilogy, an aniseed broth and the fish in natural majesty, matured with a reduction of heads and livers, tomato and tomato water: it's light, tasty and beautifully presented. The denti eggplant is also pure, generous and melt-in-your-mouth, with a very reduced braising juices as for a red meat, but if you get the chance, dip the spoon in the superb and unequalled bouillabaisse Passedat. The master makes a complete four-course menu, but frankly, the soup, the addictive rouille, the choice of cuts (on this day, capon, girelle, langouste, roucaou, so beautiful in their nakedness, wrapped in this magnificent silk, are an apotheosis). To such an extent that the beautiful cheese cart, like the simple, friendly desserts, takes a back seat. The young waiters are well briefed and coordinated (one sets the table, the other adds and comments), while the sommeliers work hard to defend a rather classic and prestigious cellar, with no shortcomings and offering a host of verticals on the great labels, silverware and Baccarats in harmony with this unique room overlooking the Frioul islands, communicating with this deep water, the natural element of the Passedat house.
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Address 17 Rue des Braves Anse de Maldormé
13007 Marseille
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  • Gérald Passedat
    Gérald Passedat Chef
    Gérald Passedat Gérald Passedat Chef