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Le Petit Nice Le Petit Nice
Le 19-17 Le 19-17
Information & bookings: +33 (0)4 91 592 592
Le Petit Nice
Escape trip (half board pension mandatory in addition)
Escape for a unique stay facing the Mediterranean, all in softness...
Le Petit Nice
Mediterranean break stay
Stay valid for two people which gives you the opportunity to discover...
Le Petit Nice
Menu Maldormé
We provide our four-course Maldormé menu for you to enjoy,...
Le Petit Nice
Dream stay at Malmousque
Stay valid for two people which gives you the opportunity to discover...
Le Petit Nice
Gourmet stopover break
Stay valid for two people to discover several aspects of the...
3-star Restaurant

3-star restaurant with seaview near Marseille Vieux Port

3-star
restaurant
Overlooking the sea, and looking out to the horizon, all of your senses experience the sea, bathed in the bright light of this 3-star restaurant. The streamlined decor is in perfect harmony with Gérald Passedat’s cuisine of the South and the sea. Here, the Mediterranean reigns supreme, because everything changes in line with the seasons, the weather and catch… A meal at Le Petit Nice is like diving underwater, gradually moving towards the ocean depths... discovering the chef’s signature dishes as you go.


SEE THE MENU
Lucie Passedat
sea bass
A fish with delicate, firm and melt-in-the mouth flesh, prepared with flavours of the Marseille hinterland: this is the first dish I created, a flavourful homage to my grandmother as this was her favourite fish. A slice of steamed sea bass, known as “loup” in the South of France, but “bar” elsewhere, with colourful ribbons of courgette and cucumber, in hues of dark and light green, on an intensely flavoured “base”. Red and green tomato, lemon, basil, coriander, wild fennel, olive oil and a touch of truffle, a reminder of my family’s roots in Quercy, make a delicate bed for this generous steak, to enhance its delectable flesh. So tender that you eat it with a spoon, to best appreciate the ocean and land flavours sublimely mingling together.
Nordic
procession
of fish
of the South
Petals of dried fish (bream, sea bass…) subtly assert their distinct flavours, on a mild, fine cauliflower purée. Taken up a notch by grey mullet bottarga and Krystal caviar for richness and fullness, with fish skin “gratons” (scratchings) adding a crunch to the whole dish. Intensely refined, the fish skin is dried and then fried to become as crunchy as a crisp. With a dulse seaweed-infused, robust fish bouillon drizzled over, the contrast between hot and cold amplifies the dish’s strength.
Lobster in
its sea
garden with
the sharp and potent
flavour of rockfish
It is served twice: first of all raw, then in a bisque. The sea garden offers the lobsters claws as well as the catch of the day, lightly poached, and served with shellfish (limpets, oysters) and lifted with samphire, a true sea spice…
My bouille
abaisse
In two words of course, as the way of preparing the most well-known dish in Marseille cuisine: “quand ça bout, tu (a)baisses le feu” (when it boils, you turn down the heat).
There are three courses of fish – whereas tradition settles for two, three phases  to dive into the depths of sea flavours. First the raw shellfish, like those that I collected as a child in the calanques – to enjoy with wrasse fish goujonnettes, a “small fry”. Then follow the mid-depth fish, like monkfish or weever, which vary depending on the season and how the Mediterranean is behaving, plunged into a light saffron bouillon. Finally we reach the fish from the great depths, like the scorpion fish or sea bass, cooked whole for even more smoothness, a thick rockfish soup, potatoes cooked in the bouillon and a real fisherman’s rouille, with a base of tomatoes, chilli and garlic.
Each fish adds its own note, and joins the others in the bouillon, returning to the realm from which they originated.
THE FINE DINING
RESTAURANT

THE MENU

First course
THE PROCESSION
Nordic procession of fish of the South, bottarga and Krystal caviar, “gratons” (scratchings). Using fish caught by Georges.
120 euros
LINE-CAUGHT STRIPED SEA BREAM AND COLD SHELLFISH
A subtle slice of raw fish and shellfish from our shellfish pickers.
100 euros
Second course
LUCIE PASSEDAT’S LONG-LINE CAUGHT SEA BASS
The cornerstone of my cuisine. My fish dish paying tribute to my grandmother. Using fish caught by Alain.
130 euros
STRIPED RED MULLET
In a star anise consommé combined with the finesse of the bite of raw red mullet. Using fish caught by Christine.
120 euros
For those who want a change from the Mediterranean
VEGETABLES AND EXTRACTIONS
Vegetables grown in permaculture in line with the seasons. Thanks to Jean-Baptiste and our artisan producers.
125 euros
MATURED CHEESES
By Philippe Olivier and Benoit Lemarié.
37 euros
Return to the surface with a sweet note
FRAISE, BROUSSE DU ROVE ET BOURGEON DE PIN MARITIME
37 euros
RHUBARBE, FRAMBOISE ET FLEUR DE SUREAU
41 euros
NEFLE, GENTIANE ET YAOURT FERMIER
41 euros

SET MENUS

100-years menu
A taste of what’s to come
Line-caught striped sea bream and cold shellfish
Nordic procession of fish from the South
Aunt Nia’s reflection on fishing
My Bouille Abaisse
A taste of what’s to come

FIRST COURSE
Carpaccio of shellfish, Fritters and juices

SECOND COURSE
Fish and shellfish in saffron bouillon

THIRD COURSE
To arrive at the depths, three pieces of fish cooked whole, rockfish soup with favouille crab.

A sweet note
Mini pastries

270 euros
Evolution menu
A taste of what’s to come
Finely sliced octopus, Julie I love it
Nordic procession of fish from the South
Reflection on fishing and fine cuttlefish
The sea garden

A sweet preview

The sweet note
Mini pastries

240 euros
Passedat menu
A taste of what’s to come*
Nordic procession of fish from the South* Lucie Passedat’s long-line caught sea bass Striped red mullet in two servings* Reflection on fishing and fine cuttlefish* My sea garden* Matured cheeses

A sweet preview *

The sweet note*
Mini pastries*

290 euros*
Sea Discovery menu
To discover the Mediterranean,
a deep dive in seven main courses and a sweet "return to the surface" in three courses

390 euros
Our Head sommelier suggests wine to go with your dishes, excluding the aperitif.

590 EUROS

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Best available prices
Last available rooms
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Not to be missed