Passedat - Le Petit Nice

13007 MARSEILLE 07

18.5/20
Prestige Restaurant

Chef Gérald Passedat

Cooking French | Gastronomic | Seafood | specialty

Price Indicative price per person (excl. drinks)

230€ à 490€

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.

Plan

Address 7 Anse De Maldorme
13007 Marseille 07

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Gérald Passedat Chef

Nicolas Hensinger Chef exécutif

Maëva Gravouille Pastry Chef

Dylan Ruas Chef de service

Erwan Pera Head sommelier

Menu A la carte

Menus Menu Maldormé €230 Menu Calanques €330 Ma Bouille Abaisse (sur réservation) €390 Menu Passedat €370 Menu Découverte de la mer (sur réservation) €490