On Sunday, April 1st, celebrate Easter at lunch at Le Petit Nice. With a unique menu created as an ode to delicacy, you will appreciate a Carpaccio of turbot and asparagus, our Sea Garden or an exhilarating dessert, Cocoa turmeric. And stay in our 5-star hotel to enjoy the most beautiful colors of spring facing the big blue.
Le Petit Nice receives the Andrew Harper’s Grand Award 2018, and is selected as one of the favorite hotels of the year by the Hideaway Report 2018, the magazine of world renowned American travel agency Andrew Harper.
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.
Goût de France, Good France : The world’s greatest French dinner is on Wednesday, March the 21st. Over 3000 restaurants on 5 continents will celebrate the vitality of French cuisine. The Chefs will be united around the joint values of sharing and pleasure in a planet-friendly and healthy way. At Le Petit Nice, Gérald Passedat features fishes, vegetables and spices. Discover our menu and book your table.
Awaken your senses and spice up your dishes thanks to our mix Volubis Couscous from the delicatessen of Gérald Passedat ! Cumin, cinnamon, hot pepper and rose petals will reveal the flavors of the Mediterranean basin.
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 !