Jul 25, '14

Perfection from the Med at Le Petit Nice Passédat

Sea bass with black summer truffles, zucchini, cucumber, basil, coriander and lemon
Sea bass with black summer truffles, zucchini, cucumber, basil, coriander and lemon

Gerald Passédat comes from old restaurateurs family in Marseille. His 3 Michelin starred restaurant Le Petit Nice Passédat has been frequented by seafood fanatics for decades and has become a symbol of high end Marseillaise cuisine. Of course, there you will find the famous bouillabaisse, fish stew once eaten by poor fishermen, but what I like most at Le Petit Nice Passédat is the variety of Mediterranean fish used and the exquisite way it is prepared. I haven’t had such wonderful bonito sashimi since the last time I visited Japan.   The sea bass cooked according to Gerald’s grandmother Lucie recipe was delicate and juicy, so as the sea bream with fennel juice and tarragon.

Le Petit Nice Passédat
Le Petit Nice Passédat
Sea bass and tarragon tempura. Look how thin the batter is.
Sea bass and tarragon tempura. Look how thin the batter is.
Bonito and mackerel sashimi, botargo, vegetables  julienne, sea water emulsion
Bonito and mackerel sashimi, botargo, vegetables  julienne, sea water emulsion
Sea bass with black summer truffles, zucchini, cucumber, basil, coriander and lemon
Sea bass with black summer truffles, zucchini, cucumber, basil, coriander and lemon
Sea bass with fennel juice and tarragon
Sea bass with fennel juice and tarragon
Lettuce and spinach custard with sea anemone tempura
Lettuce and spinach custard with sea anemone tempura
This is how sea anemone looks like
This is how sea anemone looks like
The dessert
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