Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoThe restaurant at Le Petit Nice-Passedat centers on chef Gérald Passedat's Mediterranean seafood cuisine, drawing from the local fishing tradition and the sea. The dining room and terrace provide uninterrupted sea views, framing the Mediterranean as an essential part of the meal.
Check availability Official websiteThe restaurant's foundation is Gérald Passedat's commitment to locally sourced Mediterranean fish and seafood. More than 65 varieties of fish are caught locally and used throughout the year: tub gurnard, rascasse, red porgy, comber fish, and common dentex are worked into the cuisine in compliance with guidelines for maritime resource protection. Fish occupies the heart of the chef's approach, from preparation through presentation.
The restaurant and terrace both command views of the Mediterranean. Sea views extend from your table across the water to the horizon, with the Château d'If visible on clear days. The setting reinforces the connection between the kitchen and the sea: the menu and the view are inseparable aspects of the experience.
The cult dish of the restaurant is 'Bouille Abaisse', described as light, iodized, and delicate in execution. Another signature is the 'Lucie Passedat sea bass', a house specialty. The menu emphasizes preparation methods that preserve the character of locally caught fish, with seasonal variation reflecting the local fishing calendar.
Beyond the main restaurant, the hotel offers snacks and early dinner service. A kids menu is available for younger guests. Group events and private dining can be arranged for up to 15 people in one of the two meeting rooms.
The restaurant specializes in Mediterranean seafood cuisine. Chef Gérald Passedat builds the menu around locally caught fish and shellfish, with more than 65 varieties sourced throughout the year from local waters.
All fish and seafood are sourced locally from Mediterranean waters in compliance with maritime resource protection guidelines. Varieties include tub gurnard, rascasse, red porgy, comber fish, and common dentex.
Two house specialties are 'Bouille Abaisse', a delicate seafood preparation, and the 'Lucie Passedat sea bass'. Both reflect the chef's approach to local catch.
Yes. Both the restaurant dining room and terrace overlook the Mediterranean Sea, with views extending to the horizon and the Château d'If.
Yes. A kids menu and early dinner service are available. Private dining for groups of up to 15 people can be arranged for special occasions or family celebrations.
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Sources: relaischateaux.com
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