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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...
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

SET MENUS

Maldormé Menu
*Menu to be chosen for the whole table.

This menu is an example, the sea being sovereign as well as the seasonality, the menus evolve.
 
 
PREVIEWS
 
 
SOUTHERN FISH IN WHITE CARAVANS, BOTTARGA
 
 
ROCK FISH, DWARF BEANS AND MATCHA DE COSSE
 
 
PEACH OF THE DAY IN FENUGREEK FRESHNESS 
 
 
EVANESCENT NOUGAT
 
 
MIGNARDISES
230€ 
In addition, a selection of mature cheeses 20€.
My Bouille Abaisse
*Menu to be chosen for the whole table and to be reserved 48 hours in advance.

This menu is an example, the sea being sovereign as well as the seasonality, the menus evolve.
 

PREVIEWS

FIRST STEP
Compass rose

SECOND LEVEL
Fish and shellfish in saffron broth

THIRD LEVEL
To reach the deep end,
three pieces of whole cooked fish,
rock soup with favouilles

EVANESCENT NOUGAT

MIGNARDISES
390€

In addition, a selection of mature cheeses 20€.
Calanques menu
 *Menu to be chosen for the whole table.

This menu is an example, the sea being sovereign as well as the seasonality, the menus evolve.
 
PREVIEWS
 

SOUTHERN FISH IN WHITE CARAVANS, BOTTARGA
 
 
ROCK FISH, DWARF BEANS AND MATCHA DE COSSE
 
 
INCOMING FISH, EATEN WITH ANISEED AND STAR ANISE
 
 
SHELLFISH WITH FRESH FENUGREEK
 
 
BEFORE DESSERT
 
 
DELICACY OF FIG, BUSH AND ROSEMARY
 
 
THE MIGNARDISES
330€

In addition, a selection of mature cheeses 20€.
Passedat menu
PREVIEWS
 
SOUTHERN FISH IN A WHITE CARAVAN POUTARGUE CAVIAR OSCIÈTRE
 
ROCK FISH PRIMTEMPS PEAS AND MATCHA DE COSSE
 
LOUP DE PALANGRE LUCIE PASSEDAT VENTOUX TRUFFLES
 
SEA GARDEN, SHELLFISH AND HERBS À PIED
 
FISH SPIKED WITH LEMON THEN GRILLED, JUS DE BRAISAGE DE LA TANTE NIA
BEFORE DESSERT 
 
MILK SUPPLENESS, MELILOT HERB
 
MIGNARDISES
370 €

In addition, a selection of mature cheeses 20€.
Sea Discovery menu
 *Menu to be chosen for the whole table.

This menu is an example, the sea being sovereign as well as the seasonality, the menus evolve.
 

PREVIEWS
 
 
SOUTHERN FISH IN WHITE CARAVANS, BOTTARGA
 
ROCK FISH, DWARF BEANS AND POD MATCHA
 
PEACH OF THE DAY, KIMCHI AND RADISH
 
LOUP DE PALANGRE LUCIE PASSEDAT AND VENTOUX TRUFFLES
 
MEDITERRANEAN LOBSTER AND AGED CARROT
 
FISH OF THE DAY, EATEN WITH ANISEED STAR SAUCE
 
CRUSTACEAN WITH FENUGREEK FRESHNESS
  
BEFORE DESSERT 
 
THE DELICACY OF FIG, BUSH AND ROSEMARY
 
THE ARRIVAL OF COCOA ON THE CANEBIÊRE
 
 
THE MIGNARDISES
490 €
 

In addition, a selection of mature cheeses 20€.
Menu Retour de Pêche
POUR L’ARRIVÉE DE L’ÉTÉ AU VIEUX PORT,
 
 
LA BOUCHÉE D’EMBRUN MARIN
 
 
LA PÊCHE DU JOUR GRILLÉE
 
 
 LA DOUCEUR ESTIVALE
 
 
 
RETOUR PAR UNE VAGUE DE MIGNARDISE

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