Le Petit Nice is inextricably linked to the city of Marseille and to Gérald Passedat's personality. The heir to a family of artists, the chef was practically born in this restaurant just a stone’s throw from the Mediterranean “that carries and inspires (me)”. The Mediterranean Sea, its fish and shellfish are the backbone of his culinary identity, whose fascinating facets come to the fore in his “Ma Bouille Abaisse”, a signature dish among signature dishes. As you begin to eat, you will appreciate the subtle progression of intense flavours of this bouillabaisse that is both familiar yet complex. After kicking off with a superb rosette of raw fish in a clear stock, the feast continues with other fish escorted by a more distinctive saffron stock, to end with a grand finale of whole cooked fish in a big-boned soupe de roche. Depending on the season, over 65 types of fish are used in the kitchen fished by small boats with long lines in respect of the marine ecosystem, which is only fitting given the establishment’s fantastic seafront location.