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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
Information & bookings: +33 (0)4 91 592 592
Le Petit Nice
Christmas Gift Ideas and Experiences
Every year, it's the same question: what should we give for the...
Special offers
Le Petit Nice
MENU NEW YEAR 2022
Tastes and fish of different maturities Sea garden with shellfish...
Special offers
Le Petit Nice
CHRISTMAS MENU
Tastes and fish of different maturities The sea garden hung with...
Special offers
Le Petit Nice
The First Wave
Le Petit Nice invites the under 30s   At Le Petit Nice,...
Le 19-17
Le 19-17
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Le Petit Nice
Menu Maldormé
We provide our four-course Maldormé menu for you to enjoy,...
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Le Petit Nice
Dream stay at Malmousque
Stay valid for two people which gives you the opportunity to discover...
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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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