Le Petit Nice
Marseille, France
⭐3 Stars
The Experience
From Michelin Guide
Le Petit Nice is inextricably linked to the city of Marseille and to Gérald Passedat's personality. The heir to a family of artists, the chef was practically born in this restaurant just a stone’s throw from the Mediterranean “that carries and inspires (me)”. The Mediterranean Sea, its fish and shellfish are the backbone of his culinary identity, whose fascinating facets come to the fore in his “Ma Bouille Abaisse”, a signature dish among signature dishes. As you begin to eat, you will appreciate the subtle progression of intense flavours of this bouillabaisse that is both familiar yet complex. After kicking off with a superb rosette of raw fish in a clear stock, the feast continues with other fish escorted by a more distinctive saffron stock, to end with a grand finale of whole cooked fish in a big-boned soupe de roche. Depending on the season, over 65 types of fish are used in the kitchen fished by small boats with long lines in respect of the marine ecosystem, which is only fitting given the establishment’s fantastic seafront location.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Le Petit Nice in Marseille:
1. Culinary Experience as a Journey into the Ocean Depths
Le Petit Nice offers a dining experience that is described as "like diving underwater, gradually moving towards the ocean depths," where the chef’s signature dishes unfold in harmony with the sea and its seasonal changes. This concept immerses diners in the Mediterranean environment through the flavors and presentation of the cuisine, making the meal a sensory exploration of the sea.
2. Signature Sea Bass Dish with a Personal and Regional Tribute
One of the standout dishes is a sea bass prepared with flavors from the Marseille hinterland, incorporating ingredients such as red and green tomato, lemon, basil, coriander, wild fennel, olive oil, and a touch of truffle. This dish is a homage to the chef’s grandmother and reflects a blend of ocean and land flavors, so tender that it is eaten with a spoon to fully appreciate its delicate texture and taste.
3. Location and Ambiance with Inky Mediterranean Vistas in a Historic Setting
Le Petit Nice is situated in an 18th-century Italian estate near Marseille’s harbor, featuring a crisp white dining room with stunning views of the Mediterranean Sea. The setting enhances the maritime theme of the cuisine, and the terrace is highly recommended for lunch to enjoy the scenic surroundings. Additionally, the hotel includes a wellness area with a hammam, Japanese bath, and swimming pool just steps from the Mediterranean waters, adding to the luxurious and unique experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Petit Nice in Marseille are:
Various Mediterranean Fish: The restaurant prominently features a wide variety of fresh fish such as St Pierre (John Dory), daurade royal (sea bream), sea bass (loup), and turbot-like fish. These fish are central to dishes like the signature bouillabaisse and other seafood preparations, often cooked separately from broths to preserve texture and flavor.
Saffron: Used notably in the light fish and shellfish broth accompanying dishes like the St Pierre and daurade royal, saffron adds aromatic depth and a distinctive color to the seafood sauces and broths, enhancing the Mediterranean character of the cuisine.
Shellfish and Lobster: Sweet lobster tail is included in some courses, adding luxury and richness to the seafood offerings, complementing the fresh fish and broths.
Herbs and Vegetables: Fresh herbs such as coriander, wild fennel, basil, and celery leaves are used to flavor broths, sauces, and accompaniments, reflecting the Provençal and Mediterranean roots of the cuisine. Julienned vegetables and herb-based dips accompany fried beignets and fish dishes, balancing acidity and texture.
Grey Mullet Bottarga: This ingredient is used to elevate dishes like cauliflower purée, adding an intense umami and briny flavor that ties into the sea-inspired theme of the restaurant.
These ingredients are carefully selected and prepared to highlight the freshness of the Mediterranean Sea, with a focus on respecting the ecosystem and seasonal availability. Signature dishes like the bouillabaisse showcase a progression of fish and broth flavors, while dishes like the "Loup de Palangre Lucie Passédat" pay homage to family tradition and local flavors.