Le Petit Nice
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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 bar
Bistronomic restaurant
Le bar
Bistronomic restaurant
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Le Petit Nice
Bed and Breakfast Offer
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Le Petit Nice
Dream stay at Malmousque
Stay valid for two people which gives you the opportunity to discover...
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Le Petit Nice
Gourmet stopover break
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3-star Restaurant

Discover one of Marseille's best Michelin-starred restaurants

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

Menu Accostage - 145 €
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  jusqu’au mardi 15 avril inclus, le mardi, jeudi et vendredi au déjeuner exclusivement.
 
En deux séquences 
Entrée et Plat ou Plat et Dessert
Mediterranean suggestion - 195 €
Our dishes can vary depending on the daily catch.
The Mediterranean sea is sovereign, fom the rarity of the products is depending this menu

This menu is available for lunch and dinner from Tuesday to Friday until April 15 included.


Three Stages

 Arrival at the Vieux Port

Return of the Fishermen

Sweetness


Cheese trolley 35€.
Large cheese selection 50 €
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 available for lunch and dinner from Tuesday to Friday, as well as on Saturdays, until April 15, 2025.

Service duration: between 1.5 and 2 hours.


Amuse Bouche

Southern fish in a Nordic caravan, bottarga

The sea garden, shellfish and herbs

The aged fish cured with Meyer lemon, long braising extraction following Aunt Nia’s tradition, sweet Cévennes onion

A gentle ascent

230€
 
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 available for lunch on Tuesday, Thursday, Friday and Saturday and for dinner on Tuesday, Wednesday, Thursday and Friday evenings.
Length of service between 2h and 2h30
 
This menu is an example, the sea being sovereign as well as the seasonality, the menus evolve.
 

Amuse Bouche

 

Southern fish in a Nordic caravan, bottarga
 

The sea garden, shellfish and herbs

The catch of the day, variation of carrots

The aged fish cured with Meyer lemon, long braising extraction following Aunt Nia’s tradition, sweet Cévennes onion

A gentle ascent

 

310€

In addition, a selection of mature cheeses 35€.
Large selection of cheese 50€
Passedat Menu

Amuse Bouche

 

Southern fish in a Nordic caravan, bottarga, Alba white truffle
 

The Lucie Passedat seabass

The sea garden, shellfish and herbs

The catch of the day, variation of carrots

The aged fish cured with Meyer lemon, long braising extraction following Aunt Nia’s tradition, sweet Cévennes onion

A gentle ascent



350 €
 
 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

FIRST DECOMPRESSION STOP

Compass rose

SECOND DECOMPRESSION STOP

Fish and crustacean in a saffron broth
 

THIRD DECOMPRESSION STOP

To reach the depths,

three fish cooked whole, fish soup with Favouilles” crabs

FOURTH DECOMPRESSION STOP

A gentle ascent



390€

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

 

490 €
 

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

Best rates guaranteed on our site

By booking on our official website, you are guaranteed to enjoy the best booking terms and conditions:
Best available prices
Last available rooms
Secure payment at no additional cost
Instant processing of your booking

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