Le Petit Nice Passedat - Restaurant Gastronomique 3 Étoiles

We booked the Passedat signature menu for €350 per person. I was not impressed. The food was between good and very good. The service was mechanical, a bit rushed, and the explanation of each plate was fast, in heavily French accented English, which meant that we mostly did not understand what we were told. As there is no printed menu, we got lost on the way. We also specified no octopus and no lobster in the online reservation and again, verbally when we arrived, and my wife was served a lobster dish at some point... We said nothing, as this is a preference and not an allergy for us. I also did not like the sommelier's attitude: when I told him my choice for wine (a Ruinart Blanc Singulier Édition 18), he said "I don't like Ruinart" with a sour face. For €350 per person just for the food, I was not impressed.

It feels strange to write a review like this because the location is stunning, the food was excellent, and the creativity really stood out. However… a big but. For a 3-star restaurant at this price point, I did not expect to find a fish bone in the dish—especially one that got stuck in my husband’s gums. We had to go to the restroom, and I ended up using tweezers from the kitchen to remove it. While mistakes can happen, what left a bad impression was the manager’s reaction. They seemed to find the situation amusing and didn’t offer any meaningful apology or gesture to make up for it. I would have expected a much more customer-focused response from a restaurant of this caliber.

Deserves 3 stars on Google, not Michelin We’ve eaten at >20 Michelin starred restaurants and are bit fans of these types of experiences. However, Le Petit Nice was pretty disappointing: - Extremely overpriced even considering 3* Michelin standards; €230 menu pp for ~3 very small dishes; €19 glass of champagne that retails for €40; €13 for ONE espresso machiatto which is simply insane - Food was definitely clean and qualitative, but lacked substance, no umami and very little personality; I guess some could call it hospital food - Back to price vs value, we got monkfish, tuna and another white fish, but no high priced ingredients that would justify the menu price - The desert was pretty bad and bland, didn’t even take a picture - Service was generally ok, except storytelling and descriptions of dishes Btw, it was the only 2* or higher restaurant that didn’t give us any “parting gift”. Not even the menu.

We had the bouilleabaisse menu. It was wonderful!! Such deep flavor, such perfectly cooked fish. I was floored. Sparkly ocean setting. I can see what other reviewers are saying about the service, but I think it's partly stylistic, and one of our servers was truly great.

It's a 3-star Michelin so it was VERY expensive, but the food was just an exploration in over-salting things... I mean "the sea". Paid for the cheese course separately, but were limited to just a few cheeses (felt stingy). Service seemed like it was a very new staff: forgot to bring our wine with a course; gave us the wrong bill at first; over paid for a tea at the end, which they didn't let us have inside. None of the courses really wowed as you'd expect from a 3-star restaurant. Was more impressed by Une Table au Sud and found more recommendations (after-the-fact) for L'Epuisette.

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Un moment inoubliable ! Nous avons eu l'immense plaisir de vivre une expérience culinaire d'exception chez Passedat. Mon conjoint, désireux de retrouver son ami chef, m'a offert la chance de découvrir cette cuisine raffinée et inspirée. Chaque plat était une véritable œuvre d'art, alliant subtilement saveurs et textures pour créer un ensemble harmonieux. Le service était irréprochable, à la hauteur de la réputation de l'établissement. Nous avons été émerveillés du début à la fin, et il est certain que ce moment restera gravé dans nos mémoires. Un grand merci au chef et à toute son équipe pour cette soirée magique. Nous avons adoré.

mon mari m a invite comme chaque année pour mon anniversaire dans un bon restaurant. LE PETIT NICE je ne comprend pas pourquoi le petit Nice fait parti des bonnes tables!!! 1) Nous avons attendu presque 1 heure entre chaque plat. nous avons pris poisson maigre qui était bon mais a cote comme légumes, des petites pommes de terres rissoles servi dans un saladier en inox ( pas un plat de service mais plutôt un plat de cuisine vu que celui si était a moitie remplis , cela nous donnait l impression que c était des restes du dimanche !!. a part la vue ce n est pas un restaurant que je recommande IL y en a des meilleurs sur MARSEILLE

Le lieu de restauration est magnifique, sur une falaise basse au bord de l'eau de la Rade d'Endoume. Et le chef se concentre ici, dans chaque plat, sur la mer. Et les modes de préparation des poissons et crustacés : grillés, vapeur, frits, séchés, marinés, crus... et bien d'autres. La compétence technique requise doit être considérable, mais elle n'est pas visible depuis la salle à manger principale. Il n'y a pas de cuisine ouverte, mais il y a une fenêtre de 10 m où tous les chefs qui travaillent dans leurs toques sont visibles de l'extérieur du bâtiment. Les assiettes étaient excellentes, mais j'ai été submergé par le nombre de goûts en compétition pour mon attention. Comme dans le délicieux " Sea Garden ", présentation de coquillages. Bien sûr, "trop de saveur" n'est pas un mauvais résultat. Je vais certainement devoir revenir. / The dining location is stunning, on a low cliff at the water's edge of the Rade d'Endoume. And the chef's focus here, in every course, is the sea. And the methods of preparing fish and shellfish: broiled, steamed, fried, dried, marinated, raw... along with many others. The required technical skill must be considerable, but it is not visible from the main dining area. There is no open kitchen, but there is a 10m window where all the working chefs in their toques are visible from the outside of the building. The plates were excellent, but I did become overwhelmed by the number of tastes competing for my attention. Such as in the delicious, "Sea Garden," presentation of shellfish. Of course, "too much flavor" is a not bad outcome. I'll definitely have to return. 2023 05 13. M3.

After looking into Gérald Passedat (admittedly after watching Anthony Bourdain's trip to Marseille), I was really excited to dine at his restaurant La Petit Nice. Now having dined there, I can say that I appreciated the experience, but ultimately felt like it did not necessarily fit my tastes or quite meet my expectations. It must be stated up front, that the ambiance of La Petit Nice, was one of the best that I have experienced. The view of Marseille's coast from within the contemporary dining room, that has been designed to maximize this asset, was a magnificent backdrop to our sunset dinner. After my wife and I were greeted and seated at our table, a waitress wheeled over a dinner cart to our table to offer us any digestifs and/or water, which was a nice touch. A waiter then came to our table to provide us with the menu, which was confusing at first, because I had reserved a particular set menu when originally booking. He explained that we could change our set menu to a different one, which I appreciated from one standpoint since my original booking wasn't my first choice, but I feel like this confusion should have been avoided. We ended up choosing the Passedat Menu, as we were told this was the best way to experience the best dishes from Chef Passedat. The menu is listed at 250€ without wine and 395€ with wine pairing. To summarize the various dishes, some of them (Foretaste, Lucie Passedat Sea Bass, and My Sea Garden) were very good. Other dishes (Southern Fishes in Caravan, Relief of Sea Bream, Sea Anemone) had flavors that were too overpowering and unbalanced. For example, the soups that accompanied and were incorporated into the dishes were meant to taste like the sea and were very briny, but almost to the point of being inedible. The Sea Anemone, which was heavily hyped, was also very salty and was a struggle to finish. Also, on a more personal note, there were spices used throughout the dishes like anise, which my wife and I are not the biggest fans of, in quantities that made them less suited to our tastes. The service at times was very good, but it also stumbled in a couple of areas. The length of time between dishes seemed to be much too long, which caused our dinner to end after almost four hours. The explanations of dishes and wine seemed to be too rushed and curt, and in one case, non-existent. Case in point, I asked the sommelier to give me some information on the digestif that I ordered, but after struggling to explain it to me, said that I should "just try it." I'm sure the language barrier contributed to this situation, but I'm confused as to why he didn't just ask one of the other waiters to assist. In summary, the experience did not reach the high expectations that I had imposed on Le Petit Nice. While I can appreciate the execution of both the restaurant's ambiance and exquisite dishes, the flavor profiles and service missteps left me with the knowledge that, ultimately, Le Petit Nice is not a restaurant for me.

This is perhaps fine dining at its finest. The view is surreally pretty, matched by the food that is sophisticatedly prepared and presented. I don't have the words to describe the experience I had with each dish, which seemed to convey much thoughts, emotions and histories. You would think that you might have to develop a taste for this. But no, it was just as instantly tasty as home cooking or street food. I think I had the set menu Passedat which included the orgasmic Lucie Passedat sea bass!

Food is good but basic menu does not showcase the kitchen work. Most importantly, this is not close to being three stars worthy as the service is sub par. In forty years of dining in three stars in France, I never had to wait 30 minutes for someone to come over and go over the menu (I am a French speaker), and take an order. I had to get up and request service. The directrice de salle is inept, one of the two sommeliers unqualified, the waitstaff is indiferrent. I know three stars, this is not a three stars. M. Passedat should go back to cook on the beach. Must be avoided absolutely. There are countless places in Marseille that serve solid seafood without the trappings of unjustified pretension.

We had a terrible experience at this restaurant. Made the reservation 2+ months in advance and called 4 days before to see if we could change to a different time. That request was accommodated. They said nothing about confirming the reservation at any later date. When we arrived for our dinner they told us they had cancelled the booking because they hadn't been able to reach us the day before to confirm. Apparently they had been calling the number where we were when we first made the reservation - hours away from Nice and where no one had been for months. They NEVER mentioned anything about a day-before confirmation and when they cancelled the booking they were completely unhelpful and unwilling to accommodate us. The hostess and manager was extremely condescending and instead of finding a place for us - after a 2 hour drive in the heat - told us they could do nothing. It was the worst service I have ever received from a restaurant and is beyond the pale especially for a 3 Michelin star establishment.

Extraordinary food and setting. Le Petit Nice very much deserves its three Michelin stars, offering a creative and beautifully executed approach to seafood along with the welcoming hospitality that guests have a right to expect at this elevated level. Expensive, and worth every centime.

Unbelievable view and super-inventive seafood fare. Being a non-French-speaking American seemed to degrade the service level somewhat, hence the 4 star review for a Michelin 3-star (€450) lunch.

Was great when having 2 stars; we need to check the 3 stars, hoping that the prices do not change too much The perfect intelligent and creative restaurant, keeping the spirit and the best ingredient of Marseilles, fish, vegetables spices