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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
Special offers
Special offers
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...
Special offers
Le Petit Nice
Business and Gastronomy
Offer your customers and employees an exceptional experience
Le 19-17
Brunch at Bar 1917
Starting April 9, brunch returns to Bar 1917 every Sunday. ...
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.

This menu is served for lunch from Tuesday to Friday and exceptionally for dinner from Tuesday to Thursday until January 6th (except Christmas and New year's Eve menu)
 
 
AMUSE-BOUCHE

SOUTHERN FISH IN A WHITE CARAVAN, BOTTARGA AND CAVIAR

DAILY FISH IN FRESH FENUGREEK

CATCH OF THE DAY, ONION AND NIA'S BRAISED JUICE

THE EVANESCENT NOUGAT

SWEETS
230€
 
In addition, a selection of mature cheeses 35€.
Large selection of cheese 50€
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.
 

AMUSE BOUCHE

SHALLOW WATERS
Compass rose

DEEP SEAS
Fish and lobster in saffron broth

THE ABYSS
To reach the depths,
three fish cooked whole,
fish soup with favouilles crabs

EVANESCENT NOUGAT

SWEETS
390€

In addition, a selection of mature cheeses 35€.
Large selection of cheese 50€
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.
 
AMUSE BOUCHE
 

SOUTHERN FISH IN WHITE CARAVANS, BOTTARGA CAVIAR
 
 
CRUSTACEAN IN FRESH FENUGREEK
 
 
SEA GARDEN, SHELLFISH, HERBS ON FOOT
 
 
CATCH OF THE DAY, ONION AND NIA'S BRAISED JUICE
 
 
PRE DESSERT
 
 
AUTUMNAL SUPPLENESS, SWEET CLOVER
 
 
SWEETS
310€

In addition, a selection of mature cheeses 35€.
Large selection of cheese 50€
Passedat menu
AMUSE BOUCHE
 
SOUTHERN FISH IN A WHITE CARAVAN BOTTARGA AND CAVIAR
 
THE LUCIE PASSEDAT SEABASS
 
CUSTACEAN IN FRESH FENUGREEK
 
SEA GARDEN, SHELLFISH AND HERBS ON FOOT
 
CATCH OF THE DAY, ONION AND NIA'S  BRAISED JUICE
 
PRE DESSERT
 AUTUMNAL SUPPLENESS, SWEET CLOVER

SWEET
350 €
 
 In addition, a selection of mature cheeses 35€.
Large selection of cheese 50€
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.
 


TO DISCOVER THE MEDITERRANEAN

AN ABYSSAL SCUBA DIVE

IN SEVEN MAIN STAGES

AND A GENTLE ASCENT
 
IN THREE STOPS
490 €
 

In addition, a selection of mature cheeses 35€.
Large selection of cheese 50€
Menu Retour de Pêche
Tous nos plats peuvent varier selon la pêche. 
La Méditerranée est souveraine, de la rareté des produits dépend le service de ce menu.
Sans nos pêcheurs, cueilleurs et plongeurs nous ne pourrions vous proposer cette cuisine.


Ce menu est proposé au déjeuner en semaine le mardi, jeudi et vendredi midi jusqu'au 11 décembre et du 23 décembre au 6 janvier (hors réveillons).
Durée du service entre 1h et 1h30

 
EN TROIS SÉQUENCES

L'ARRIVÉE AU VIEUX PORT

RETOUR DES PÊCHEURS

LA DOUCEUR ESTIVALE
195€
 
En supplément sélection de fromages affinés 35€.

Grande sélection de Fromages 50€
Menu de l'Avent
En prémices des fêtes, Gérald Passedat vous propose le « Menu de l’Avent ». Ce menu est composé de 3 séquences pour découvrir les merveilleuses saveurs de la Méditerranée à un prix très étudié, un cadeau à s’offrir sans attendre. 
Durée du service entre 1h et 1h30 

Menu à 150€ hors boissons

Ce menu est proposé au déjeuner et dîner du mardi au jeudi et uniquement au déjeuner le vendredi

En édition limitée du 12 au 22 décembre.
Menu de Noël
LES AVANT-GOUTS : LE BOUILLON BLEU, LA CHARCUTERIE DE LA MER

LES LOBES D'OURSINS EN EAU DE TOMATE FILTREE, ETE 2023

LE GALET DE CALANQUES, SUCS DE FAVOUILLES

LE JARDIN MARIN, COQUILLAGES ET CRISTE MARINE

LE POISSON DE PALANGRE GRILLE ENTIER, TELLINES AUX SALICORNES

UN HIVER EN PROVENCE

LE NOUGAT EVANESCENT

LES MIGNARDISES
370€
 
En supplément sélection de fromages affinés 35€.
Menu du Nouvel An
LES AVANTS- GOUTS, LE BOUILLON BLEU, LA CHARCUTERIE DE LA MER, L’OURSIN EN EAU DE TOMATES
 
LA ROSE DES VENTS, BOUILLON CRETOIS

LES COUTEAUX AU CAVIAR, EXTRACTION DE PERSIL

LA CARABINEROS SUR COQUE DE CHATAIGNE HIVERNALE

LE LOUP EN ECAILLE DE TRUFFE NOIRE DU VENTOUX, RAVE CONFIT

UN HIVER EN PROVENCE

L’ETUI DE CANNELLE, GLACE AUX EPICES PORTS D’ORIENT

LES MIGNARDISES
490€
 
 En supplément sélection de fromages affinés 35€. 

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