Willing to discover a 3 Michelin stars restaurant ? Enjoy our initiation menu dedicated to people under 35 years old and taste the marine cuisine of Gérald Passedat. Menu bookable from October to April!
Glad sponsor of Marseille Provence Gastronomie 2019, I am proud to see my region in the spotlight. I hope that everyone will take a fresh look at Marseille and its culinary and cultural wealth because gastronomy is also culture.
“Southern fishes in caravan” : Plated up on a thin layer of cauliflower purée, dried fishes’ petals (sea bream, sea bass…) affirm delicately its flavours; sharpened by some mullet poutargue and Krystal caviar (one adding richness, the other mellowness) topped with skin scratchings for a crusty touch to the ensemble. Slim cut at the most, fish skins are dried then fried to become crunchy as a chip. Basted with a well-seasoned fish and dulse stock, the chaud-froid contrast amplifies the strength of the dish.
Enjoy a romantic getaway thanks to an exceptional offer including a night with breakfasts, lunch or dinner at the 3* restaurant, champagne and sweets in your room.
Infusions are definitely my favourite drink. Hot, cold or iced in granita, I created my collection “Herbes de Vif” which can be consumed all day long. A combination of flowers, roots, leaves and spices realized with the expertise of Père Blaize in Marseille that creates digestive and detoxifying drinks. 7 “Herbes de Vif”, 7 colours, 7 flavours, like a game depending on your mood, the time of the day or your preference.
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.
On May the 19th, June the 16th and July the 7th, we propose discovering the brunch of the Môle. From 11am to 4.30pm on the Place d’Armes, enjoy the sunlight to stroll around the various stalls of our producers : fishmongers, market gardeners, farmers, bakers or cheese makers.