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Book a table in one of our two restaurants

Le Petit Nice
Gastronomic restaurant
Le Petit NiceLe Petit Nice
Gastronomic restaurant
Le 19-17 bar
Bistronomic restaurant
Le 19-17 bar
Bistronomic restaurant
Le 19-17
Bar 1917
Le Petit Nice
Embark on a Journey of Elegance and Relaxation: Le Petit Nice Passedat's Exclusive Wellness Space
Immerse yourself in a realm of refinement within the Wellness Space...
Le Petit Nice
Business and Gastronomy
Offer your customers and employees an exceptional experience
Le 19-17
Rugby World Cup 2023 menu
To celebrate the Rugby World Cup 2023, Bar 1917 is offering a unique...
Le 19-17
Brunch at Bar 1917
Starting April 9, brunch returns to Bar 1917 every Sunday. ...
Gift Package
Le Petit Nice
Gérald Passedat x Invader - Château Salettes
Gérald Passedat's cuisine never ceases to explore the...
Package
Le Petit Nice
Menu Maldormé
We provide our four-course Maldormé menu for you to enjoy,...
Package
Le Petit Nice
Dream stay at Malmousque
Stay valid for two people which gives you the opportunity to discover...
Package
Le Petit Nice
Gourmet stopover break
Stay valid for two people to discover several aspects of the...
Passedat’s Cuisine

Michelin Restaurant with seaview in Marseille

LIFE BY THE SEA
The main part of Gérald Passedat’s cuisine comes from what he sees before him every morning, the place where he draws his strength and vitality: the Mediterranean.

For more than 30 years, Gérald Passedat’s cuisine has not stopped exploring the land and banks of Provence and the Mediterranean. Having been immersed in the culture of the Mediterranean diet and cuisine, he concentrated the precision and quintessential of his work on Mediterranean fish. And that’s whether it’s applied to his day to day work with artisan fisherman, intensive work to promote the biodiversity of species as well as in the palette of the most ancestral to contemporary techniques used to enhance them.
Fishermen bring the wealth of fish directly to the restaurant, with sixty-five species filing into Le Petit Nice: dentex, sea bream, Atlantic bonito, whiting, red porgy, moray eel, always incredibly fresh and encased in shaved ice. Some fish had been forgotten, others are little known: the work of Gérald Passedat is centred around finding the way to prepare them that will enhance them to preserve the depth of their taste. Dive into his unique marine universe.

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