Places to stay & week end in Marseille, Provence
Between economy (ensuring fishermen’s daily livelihood) and ecology (conserving resources), sustainable traditional fishing is a difficult balance, and the relationship between gastronomy and environmental responsibility is sometimes strained: it can be complicated, and Gérald Passedat believes in common sense being applied every day more than anything.
Customers must understand and allow themselves to be guided… because here, the Mediterranean reigns supreme, and everything varies depending on what it gives us…
Thanks to sharing and passing on the love of taste, we enjoy traditional Mediterranean cuisine today. Our duty is to extend this culinary tradition of simple and down to earth cuisine. Each cook, each producer possesses knowledge and expertise, knowing that they have the duty to adapt and enhance with their appreciation.
As a firm defender of this culinary culture, I am keen to foster energy to promote this cuisine through my association Gourméditerranée, to pass on what I know to my teams and share it with as many people as often as possible; Marseille must become a dynamic opening to the Mediterranean.