Le Petit Nice Passedat

To love Marseille means to love the Mediterranean, inseparable from the city, just like Gerald Passedat s three-star cuisine. First come sea anemones, bonito, sea urchins, crabs and shellfish. Then fish occupies the heart of his cuisine. More than 65 varieties are fished locally over the year, such as tub gurnard, rascasse, red porgy, comber fish, common dentex, in compliance with the guidelines for the protection of maritime resources. The cult dish is �Bouille Abaisse�, light, iodized and zephyr-like, and also the famous Lucie Passedat sea bass. Sea views are everywhere� from the terrace, from the restaurant and from your spacious bedroom, overlooking the distant horizon.