Le Petit Nice Passedat Marseille

Europe France
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
Le Petit Nice Passedat Marseille, Cote D
on
1 November 2023

5-star hotel, Le Petit Nice has been a unique destination in Marseille since 1917. “100 km from noise, five minutes from the centre”, as my grandfather who established Le Petit Nice used to say, it’s a hidden setting by the sea.

Our “maison” is in an exceptional setting: right on the edge of the sea, orientated south, facing the Mediterranean, with the Frioul islands, Château d’If, and Gaby island out at sea.
The perfect tranquillity of a luxury hotel in Provence with a view of the sea: that’s the guaranteed bliss of the two villas and 16 rooms in Le Petit Nice.

The rooms are spacious and bright, Gérald Passedat wanted them to have free-flowing decor and very few partitions with quality, minimalistic, raw materials to remove any obstacle from view. The architect Rudy Ricciotti designed the decor.

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.

PASSEDAT’S CUISINE
The main part of Gérald Passedat’s cuisine comes from what he sees before him every morning, the place where he draws his strength and vitality: the Mediterranean.

For more than 30 years, Gérald Passedat’s cuisine has not stopped exploring the land and banks of Provence and the Mediterranean. Having been immersed in the culture of the Mediterranean diet and cuisine, he concentrated the precision and quintessential of his work on Mediterranean fish.

And that’s whether it’s applied to his day to day work with artisan fisherman, intensive work to promote the biodiversity of species as well as in the palette of the most ancestral to contemporary techniques used to enhance them.

Fishermen bring the wealth of fish directly to the restaurant, with sixty-five species filing into Le Petit Nice: dentex, sea bream, Atlantic bonito, whiting, red porgy, moray eel, always incredibly fresh and encased in shaved ice.

Some fish had been forgotten, others are little known: the work of Gérald Passedat is centred around finding the way to prepare them that will enhance them to preserve the depth of their taste. Dive into his unique marine universe.

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.

THE 19-17 BAR
At the edge of the terrace, near the pool, the 19-17 Bar is a well-kept secret for taking the time… to enjoy dishes from a few delicious menus while gazing upon the Mediterranean.

The menu features copious and fragrant sharing dishes celebrating Mediterranean cuisine , according to the preference of Gérald Passedat. The mixologist creates sun-drenched cocktails, which are accompanied by hors d’oeuvres and platters to snack on while looking over the sea, the Château d’If and Frioul islands. One of the most stunning views in Marseille.

WELLNESS
We invite you to discover our new “wellness” area. Book your moment of relaxation at the reception desk, and enjoy our hammam, Japanese bath and gym. We also offer you all the necessary equipment to discover our beautiful Mediterranean.

EVENTS
Gérald Passedat and his teams will be pleased to help you organise your events in his different establishments. In Marseille our spaces at Le Petit Nice or Le Môle Passedat (MuCEM) can be fully privatised and configured, allowing professional or private events to be organised with capacity to accommodate 15 to 600 people, and celebrations to be enjoyed on the most stunning rooftop overlooking the Mediterranean.

You can choose to have your guests arrive by boat with docking possible at Le Petit Nice and the MuCEM. You can also enjoy cookery classes in our cookery school for team building, cultural events undertaken with the MuCEM and conferences in the museum amphitheatre.

For your guests, Gérald Passedat’s cuisine will add the finishing touch to your impressive events with menus designed just for you, in restaurant format (seated), cocktail reception, or take away.

SUSTAINABLE UNDERTAKING
At Le Petit Nice we have always worked with the fishermen, ever since Germain Passedat founded the establishment, and Gérald Passedat has refined his collaboration with local fishermen by drawing up a set of specifications respecting sizes and seasons, and laying claim to traditional fishing techniques.

The fish are therefore caught using the longline technique (a selective technique used from the 17th century in Marseille, imported by the Catalans that settling in the city), through potting, creeling or simply by hand, particular for certain shellfish or sea anemones.

Between economy (ensuring fishermen’s daily livelihood) and ecology (conserving resources), sustainable traditional fishing is a difficult balance, and the relationship between gastronomy and environmental responsibility is sometimes strained: it can be complicated, and Gérald Passedat believes in common sense being applied every day more than anything.

Customers must understand and allow themselves to be guided… because here, the Mediterranean reigns supreme, and everything varies depending on what it gives us…

VISIT MARSEILLE
Marseille is no plain city. As a real catalyst of the Mediterranean, this mosaic of 110 villages is a melting pot full of energy, where all sorts of influences cross paths. Around Le Petit Nice, in the Endoume area, Italian and Spanish influences mingle.

A rough and rugged city, Marseille is frank and down to earth. It’s not Menton, nor the Côte d’Azur, the sun burns and the earth is dry: a simplicity that I like to enhance intensely. But more than anything Marseille is an amazing epicentre for the whole region and hinterland, an opening onto the Mediterranean and the horizon.

Website: www.passedat.fr
Rooms: 18
Price: from 543 EUR per night
TAGS
RELATED POSTS

LEAVE A COMMENT

Subscribe to Hotel Boutique
Get updates on the latest hotels and offers added from us to your inbox
Categories
Recent Comments