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.
To celebrate the century of Le Petit Nice, Gérald Passedat offers a unique lunch menu : 100 years - 100 euros. Taste it and enjoy it at our Michelin starred restaurant from Tuesday to Friday.
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.
This summer, stay in our 5 stars rooms with the bed and breakfast rate and taste the sweetness of the moment in this luxury hotel in Provence.
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 !