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.