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.
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.
