World Oceans Day on June 8
World Oceans Day on June 8 takes me back to the construction of my culinary identity. I was born in Marseille, and took my first steps on the rocks, curious about anything that stuck out, gleaning mussels and sea urchins. Later, I put on my first mask to discover small crustaceans and rock fish, before diving deeper underwater in search of big fish.
For me, cultivating my garden is the Mediterranean
For 40 years at Le Petit Nice, I've been exploring, researching, working and cooking, but in the end I don't decide the menu. The sea and the fishermen impose and remind us that “The Mediterranean is sovereign”.
Here, no trawling, but ancestral fishing techniques (longline, small nets), where the entire catch is valorized. This pioneering approach preserves marine biodiversity while showcasing more than 70 species over the seasons, rehabilitating despised fish such as verdau, liche, pelamide and bavarelle.
Every day, with my team, we welcome the catch and respect these treasures, their tastes, their texture, their wholeness, and find the expression we feel is most appropriate for their tasting.
At La Table du Petit Nice, I invite you to take a unique plunge.
>>Discover the Chef Passedat's cuisine
More than the source of my cuisine, the sea is the source of my inspiration.
For me, cultivating my garden is the Mediterranean
For 40 years at Le Petit Nice, I've been exploring, researching, working and cooking, but in the end I don't decide the menu. The sea and the fishermen impose and remind us that “The Mediterranean is sovereign”.
Here, no trawling, but ancestral fishing techniques (longline, small nets), where the entire catch is valorized. This pioneering approach preserves marine biodiversity while showcasing more than 70 species over the seasons, rehabilitating despised fish such as verdau, liche, pelamide and bavarelle.
Every day, with my team, we welcome the catch and respect these treasures, their tastes, their texture, their wholeness, and find the expression we feel is most appropriate for their tasting.
At La Table du Petit Nice, I invite you to take a unique plunge.
>>Discover the Chef Passedat's cuisine
