At Le Petit Nice, taste the gastronomic cuisine of Gérald Passedat and stay in his 5-star Relais & Châteaux hotel. Visit the Mole Passedat within the MuCEM and discover Albertine, in the Docks' Village.
2017, Le Petit Nice celebrates its 100th anniversary. To celebrate this anniversary, GERALD PASSEDAT and DAVID KINCH, a Californian Chef at the restaurant Manresa*** have conceived two exceptional menus on Friday, October 6th. They have imagined an intense and subtle culinary journey on the Mediterranean where gourmets are invited to dive into the most secret treasures of the deep blue sea.
The bouille Abaisse, emblem of the cuisine from Marseille, is a whole menu at Le Petit Nice. It is served in three levels that reflect the type of fishing : shellfish and wrasse first, then fish and crustaceans in a light bouillon, and finally fish from the depths cooked whole, resting on a thick rockfish soup… Advance booking for this menu is recommended.
A 100 years of passion for the Mediterranean sea shared for 3 generations. To honour this family’s gourmet heritage, Gérald Passedat presents an exclusive offer that places the cooking at the heart of your stay. Book before October 15 and benefit from a stay from October 2017 till March 2018.
The Olive oil, our ally for a cuisine of the Mediterranean.
Fall for Gerald Passedat's extra virgin olive oil. With subtle notes of grassy fruity and fresh almond, it comes from the most beautiful harvests of Tuscany.
The selection of the Chef to find home flavors with Mediterranean accents.
THE COOKING SCHOOL
The cooking school is located in the heart of the Fort Saint Jean in the last quarter, putting to good use the produce from the garden. The cooking school, which have a capacity of approximately ten students, cooking classes are offered to the general public.
Personnalized perfection :
Seminary, meeting, business lunch, or gala reception... The unique settings of the Passedat properties creates for memorable events !