Three Michelin stars for seafood, elegant rooms, Mediterranean views
RichardHaughton.jpg "Le Petit Nice Passedat - Hôtel 5 étoiles Relais & Châteaux à Marseille by Richard Haughton/Le Petit Nice Passedat")
17 Rue des Braves Anse de Maldormé, 156 Cor Président John Fitzgerald Kennedy, 13007 Marseille, France Get directions
$$$
"Boasting a terrace that flanks the deep blue Mediterranean Sea in Marseille, this place offers some of the best views in town, with its setting directly overlooking the water creating a striking, sea-facing backdrop for a meal." - Lanie Goodman
"Recently awarded a MICHELIN Key, this historic 1917 family property channels Mediterranean luxury between the coast and the Corniche Kennedy, with a hammam, Japanese bath, and swimming pool overlooking the sun‑dappled sea." - Tina Meyer
"Opened in 1917, Le Petit Nice Passedat is a star-studded destination—five for the hotel, and three Michelin stars for the restaurant. Perched on the edge of the Mediterranean, the hotel has 17 rooms, suites, and villas with elegant, understated interiors that emphasize the overstated sea views. The new wellness area is outfitted with a hammam, sauna, and Japanese bath. Chef Gérald Passedat has led Le Petit Nice’s famed restaurant since 1985. His approach focuses on Marseille’s maritime heritage, with a menu featuring over 65 varieties of local catches throughout the year, respecting the guidelines for protecting resources. The most iconic dish is Chef Passedat’s Bouille-Abaisse, an elevated take on the traditional Marseille fish stew." - Lindsey Tramuta, Mary Winston Nicklin
RichardHaughton.jpg)
"Le Petit Nice (Nice) is recognized in the One Key selection." - The MICHELIN Guide
"Le Petit Nice is inextricably linked to its city, Marseille, and to Gérald Passedat's personality. "I dive into the Mediterranean, in every sense of the word," says the chef. "It carries me and inspires me, as well as all the lands that surround it." It would be an understatement to say that he has drawn inspiration from the Mediterranean terroir (fruit, vegetables, cereals, fish, spices etc) to forge his culinary identity. For example, over 65 types of fish are used in the kitchen, from sea bream, dentex and pike-perch to whiting, comber, and sometimes even moray eel. Gérald Passedat, heir to a family of artists and once a student of Alain Chapel, the Troisgros brothers and Michel Guérard, has lost none of the pleasure he takes in cooking and in surprising and thrilling diners. A taste of the Calanques..." - Michelin Inspector
