Baker Germain Passédat bought the property he named Le Petit Nice in 1917 and a few years after that he married the opera singer Luxia Alabern. Their son Jean-Paul proved to be a talented opera singer as well, but his passion for cooking took over and together with his wife Albertine he transformed Le Petit Nice into a luxury hotel and a gourmet restaurant. Their son Gérald Passédat, who is today’s Chef Patron, was taught early about the importance of a precise cooking of the highest quality.
Gérald Passédat is acting like an artist in many ways and is a complicated man which shows in his many times advanced cooking with final results of perfectly prepared seafood, that is mainly what you will have. There is no question about the impeccable quality of local produce at Le Petit Nice, especially the sea food that is of absolute top class in the world.
The setting of the hotel and restaurant is amazing with absolutely breathtaking views of the Mediterranean and the waves breaking the rocks not far from the Vieux Port (Marseille’s harbour). The dining room is quite simple and it shows that the years have worn on the décor and interior with a need for renovation and changing here and there.
If you are looking for innovative and complex cooking of the cuisine from Provence made with some of the best local produce, then Le Petit Nice will offer you an impeccable dinner experience.
Written by Andy