In May this year I was lucky enough to go to Marseilles with chef Chris Galvin (the nicest man in cooking?) and his Galvin at Windows team, and sample the menu at Gérald Passédat’s three-Michelin starred Le Petit Nice. Passédat was the only chef to be upgraded to three stars in this year’s French red Guide, impressing the judges with the incredible seafood menu at the restaurant which is perched on the edge of the Mediterranean sea. Before we embarked on our epic 14 course meal, we spoke to the man himself, who talked of his classical training in the kitchens of the Troisgros brothers and Michel Guérard and his dislike for molecular gastronomy, joining a debate sparked by Ferran Adria’s Spanish rival, Santi Santamaria. From the way he spoke of his belief in the benefits of straight forward cooking, we were expecting a less elaborate, mysterious tasting menu than the one we got – which includes such wonders as “sea anemones in iodised flan, with frothy milk caviar; in light fritters, chlorophyll and shellfish bouillon.” As Chris Galvin put it:
“His cooking was very instinctive, with classic undertones, but what he explained to us – simple, pared-down cuisine – isn’t what we got.”
What we got was something else – something which played with, at times baffled, – but ultimately exceeded all expectation.
It looks like Passédat enjoys the odd spot of graff
Canapes on the balcony at Le Petit Nice
Chris Galvin, Fred Sirieix and Andre Garrett outside Le Petit Nice
I like the banner photo, very chilled out and the template is super clean! Things look like they’re off to a great start.
@londoneater: cheers! I do like a nice and light place to post! The banner pic is one of the nicest cafes I’ve ever stumbled upon (tho not the best breakfast, sadly).
Hi,
Just randomly found this article.
It sounds like a great meal and a terrific time.
I have been meaning to try Galvin’s restuarant here actually…
Anywho, it looks like you have only recently started the site, so good luck with it and I look forward to more of your posts!
[...] spoiled when it comes to seafood. In my career as a food journalist so far I’ve been treated to a three-Michelin starred seafood feast at Gerald Passedat’s restaurant in Marseilles, eaten freshly caught crab and bass at Seymour [...]