Restaurant Cédrat

"Before opening his snug bistro with a back garden terrace, chef Éric Maillet was sous chef to Gérald Passedat, the dean of Marseille cooking, at his excellent seafood restaurant Le Petit Nice. The pedigree shows up in the precise creative bistro dishes on Maillet’s regularly changing chalkboard menu. Seafood and vegetables are the stars, including a recent starter salad of string beans, peas, snow peas, cherries, and pine nuts in an earthy vinaigrette; and sea bream and grilled baby potatoes with a sauce vierge (chopped tomatoes and basil in olive oil)." - Alexander Lobrano