With his legendary restaurant Le Petit Nice, Gallic chef Gérard Passédat reigned as one of the kings of haute-cuisine in Marseilles. A seaside establishment, the eatery specialized from the beginning in magnificently inventive entrées de mer thanks to the efforts of Passédat. The chef often took little-known Mediterranean fish such as the rockling, the dentex, and the tub gurnard, and spun them into creations both unique and distinguished. This documentary hones in on the connection between Passédat and the town of ...
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With his legendary restaurant Le Petit Nice, Gallic chef Gérard Passédat reigned as one of the kings of haute-cuisine in Marseilles. A seaside establishment, the eatery specialized from the beginning in magnificently inventive entrées de mer thanks to the efforts of Passédat. The chef often took little-known Mediterranean fish such as the rockling, the dentex, and the tub gurnard, and spun them into creations both unique and distinguished. This documentary hones in on the connection between Passédat and the town of Marseilles, and explores the manner in which Passédat repeatedly turns to the ocean as his basis, exhibiting a peerless fascination with the treasures it provides - a fascination that continues to dazzle French palettes. Nathan Southern, Rovi
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