Le Petit Nice
Born into a family of artists, Gérald Passédat grew up near the sea that surrounds his restaurant in Marseille. The Mediterranean remains the central influence in his cooking, shaping a cuisine focused on fish and shellfish.
His approach emphasizes precision and restraint. Each ingredient is used with care, with particular attention to freshness and the use of the whole product. The menu features a wide range of Mediterranean species from sources that respect the marine ecosystem.
Dishes may include a combination of yellowtail and black sea bream, served raw and house-smoked with cauliflower, Oscietra caviar and bottarga. Red mullet also comes in a variety of preparations: lightly cooked, matured and raw, or salted as a charcuterie accompanied by a star anise consommé.
Sauces and broths are an important part of the cooking technique, often prepared from fish heads, livers and cooking juices to deepen the flavor of each dish. The **Ma Bouille Abaisse** tasting menu presents a succession of seafood dishes that reflect the diversity of the Mediterranean, with over sixty-five species appearing throughout the seasons.
The restaurant overlooks the sea, offering an unobstructed view of the Mediterranean throughout the meal. Room service remains attentive and measured, supporting a gastronomic experience closely linked to the surrounding coastline.
The basis of the cooking of Gérald Passedat is fish, naturally, it's fished locally such as galinette and chapon which are served up along with shellfish, giving you the delicious impression of being immersed in the Mediterranean. The cult dish of course is the Bouille Abaisse, light, iodized and zephyr-like, but also the famous Loup Lucie (sea bass).As for the view of the sea, it is everywhere… from the terrace and from the restaurant.
Contact information
Anse de Maldormé - Corniche J. F. Kennedy - 13007 Marseille










