Le Petit Nice Passedat
Hotel · 7th Arr.
Marseilles' only Michelin starred restaurant when this was filmed. Bourdain ate: bouillabaisse—Passedat’s take, spread out over four courses: 1. shellfish carpaccio of raw mussels and clams; 2. slipper lobster, weaver, angler, and red gurnard—lightly seared, then a touch in the oven; 3. dorade and other fish, steamed over seaweed water, saffron potatoes, and broth made with rock crabs and various small fish; 4. cheese assortment.
U Mio Paese
Deli · 4th Arr.
Tony and Eric had some fantastic charcuterie at a patio table outside of this charcuterie shop
The Champ De Mars
Bar · 6th Arr.
Tony and Eric had pastis at this bar with a local filmmaker & sports writer, Gilles Rof.
Marseille
Tony and his best friend Eric Ripert ate at this outdoor cafe. Bourdain had: pastis and vegetable stew.
Marseilles' only Michelin starred restaurant when this was filmed. Bourdain ate: bouillabaisse—Passedat’s take, spread out over four courses: 1. shellfish carpaccio of raw mussels and clams; 2. slipper lobster, weaver, angler, and red gurnard—lightly seared, then a touch in the oven; 3. dorade and other fish, steamed over seaweed water, saffron potatoes, and broth made with rock crabs and various small fish; 4. cheese assortment.
Restaurant known for their couscous. Tony had the royale, which is served with veggies, merguez sausage, chicken, chickpeas, lamb, and meatballs.
Tony ate at this restaurant with Eric Ripert and many women in the restaurant business, who discussed how it is to be a female chef in the male-dominated business. Bourdain ate: beef tartare with dried fish egg, apple, and celeriac; pieds paquets (stewed sheep’s foot and stuffed tripe).
Tony and Eric had some fantastic charcuterie at a patio table outside of this charcuterie shop
Tony and Eric had pastis at this bar with a local filmmaker & sports writer, Gilles Rof.