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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Passedat - Le Petit Nice

13007 MARSEILLE
18.5/20
 Prestige Restaurant
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© Richard Haughton
© Richard Haughton
6 PHOTOS
Chef Gérald Passedat
Cooking Cuisine d'auteur | French | Gastronomic | Seafood
Services Access disabled | Accomodation | Children's menu | Cooking Lesson | Pets allowed | Private parking lot | Valet parking
Price Indicative price per person (excl. drinks)
230 € to 490 €
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Gault&Millau's review
18.5/20
Prestige Restaurant At the helm of this magical place overlooking the islands, Gérald Passedat is, so to speak, the pilot fish of Mediterranean fauna. His immoderate love for these seafood products, so overused by some, commands respect. Every morning, at the back of the kitchen, his fisherman friends slip in their daily catch, which the chef transforms into a work of art. There's the unmissable Lucie Passedat wolf with truffle, and a number of bluffing broths, such as the favouille consommé infused with ginger, turmeric, black pepper, garlic and cayenne pepper, which starts out mild on the palate, then becomes increasingly spicy as you savor it. Or this astonishing work with bottarga served in a bowl that takes on a blue color when stirred. It accompanies this white caravan, which this year combines lean and raw denti smoked with beechwood, a quenelle of osciètre caviar, and a cauliflower milk infused with smoked fish that perfumes the whole. Superb, the Tamaris oyster just seared on the barbecue, roasted shellfish jelly, mussel stuffed with criste-marine on a vinaigrette flavored with sea urchin, oysters and sea herbs. Perfectly cooked red mullet basks on a bed of steamed fennel, topped with a fenugreek juice sauce. Next, a braised fennel broth flambéed with pastis. Then grilled pike-perch, sweet Cévennes onion stuffed with Meyer lemon and crispy shallot, the cooking juices worked like meat juices and, in a glass, like onion, lemon and basil tea. New pastry chef Maëva Gravouille creates an "evanescent nougat", a raviole filled with almond praline and topped with pistachio chouchous. On the side, an orange blossom and nougat sorbet. Last but not least, sommelier Christophe Montaud's invaluable advice and a staff that this year has become more relaxed. In a good way.
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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
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Nicolas Hensinger Chef exécutif
Created with Fabric.js 5.2.4 Nicolas Hensinger Chef exécutif
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Maëva Gravouille Pastry Chef
Created with Fabric.js 5.2.4 Maëva Gravouille Pastry Chef
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Dylan Ruas Chef de service
Created with Fabric.js 5.2.4 Dylan Ruas Chef de service
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Erwan Pera Head sommelier
Created with Fabric.js 5.2.4 Erwan Pera Head sommelier
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Discover this restaurant's hotel

Hôtel Le Petit Nice Passedat
Exceptional Hotel
Hôtel Le Petit Nice Passedat
Address 13007 MARSEILLE
Services Minibar, On-site catering, Pets allowed, Private Parking, Restaurant selected by G&M, Room service
Budget 470 €
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Hôtel Le Petit Nice Passedat
Exceptional Hotel
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Address 13007 MARSEILLE
Services Minibar, On-site catering, Pets allowed, Private Parking, Restaurant selected by G&M, Room service
Budget 470 €
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