Nobody loves Marseilles more than the Passedat family. To love Marseilles means to love the Mediterranean- inseparable from the city- just like Gerald Passedats cuisine. Fish- naturally- is the basis of his cooking- fished locally- including little-known fish such as galinette and chapon which are served up along with shellfish- giving you the delicious impression of being immersed in a sea of blu
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Nobody loves Marseilles more than the Passedat family. To love Marseilles means to love the Mediterranean- inseparable from the city- just like Gerald Passedats cuisine. Fish- naturally- is the basis of his cooking- fished locally- including little-known fish such as galinette and chapon which are served up along with shellfish- giving you the delicious impression of being immersed in a sea of blue. The cult dish of course is the Bouille Abaisse- light- iodized and zephyr-like- but also the famous Loup Lucie sea bass. Save some room for the desserts which are extravagant- admits the chef. As for the view of the sea- it is everywhere from the terrace and from the restaurant. And since its a dreamlike view- you can continue to enjoy it as far as your bedroom- with its spacious and open view of the horizon
Orbitz
