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.
The team of Le Petit Nice takes off ! Exceptional closure from Monday, November 4, 2019 until Tuesday, November 12, 2019 included.
New season, new creations at Le Petit Nice. Technicality is the key to creativity! With my chef Sébastien Tantôt and my team, we have created new dishes in which the purity brings out the flavours. First revelation, the "dentelle de poulpe Julie j'adore" ! The slow cooked octopus in petal is accompanied by a Roman pecorino sauce.
To celebrate autumn, I suggest a gourmet getaway in Marseille. A very studied price for an idyllic stay at Le Petit Nice with an offer from -15% until December 23rd subject to availability.
In my quest for the digestibility of dishes, a broth adds subtle flavours to a recipe without ever making it heavier. To sublimate a white-fleshed fish with lightness and finesse, the fennel, marjoram and mace accords of my Anse de Maldormé broth will bring it an aniseed warmth with the accents of my city.
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.
Sunday, November the 3rd, the producers' brunch is back at Le Môle, on La Place d'Armes in Fort Saint-Jean. Discover culinary creations by the chefs of Le Môle Passedat using products of our guest producers (price of a plate: between 3 and 12 €). Take the time to bring some fresh produce at home, by buying them directly from the producers present.