Restaurant Cédrat

"A couple, two chefs, two different culinary formulas: at lunchtime, chef Maëlyss Vultaggio chalks up her menu on the blackboard, assisted in the kitchen by Éric Maillet, a young chef who earned his stripes working for the likes of Gérald Passedat. In the evening, the roles are reversed: he takes the lead, creating more of a fine dining menu with his partner supporting him. Dishes such as farmhouse chicken on the barbecue, celeriac confit, sorrel, ginger/lemongrass sauce and XO reduction exemplify this modern Mediterranean-style cuisine. Using organic vegetables, locally caught fish and well-reared meats, the food certainly packs a punch. Contemporary setting." - Michelin Inspector

"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