Le Petit Nice - Gérald Passedat

Fish are at the heart of Gérald Passédat's cuisine, fish caught here - the galinette, the capon - which follow one another with crustaceans and give you this delicious feeling of immersion in the Mediterranean. Fetish dish, "Bouille Abaisse", light, iodized, zephyrienne, but also the famous Loup Lucie. Keep some space for desserts; they are "extravagant". As for the sight on the Big Blue, it is omnipresent: of the terrace as of the restaurant. And as it is a dream view, you can enjoy it in your room, spacious, open on the horizon ...

Fish, naturally, is the basis of the cooking of Gerald Passédat, which is served up along with shellfish, giving you the impression of being immersed in the Mediterranean. The cult dish of course is the Low-boiling, light, iodized and zephyr-like, but also the famous Lucky Lucie (sea bass). Save some room for the desserts which are "extravagant". As for the view of the sea, it is everywhere ... from the terrace and from the restaurant. And since it's a dreamlike view, you can continue to enjoy it as you go, with its spacious and open view of the horizon

Restaurant Gérald Passédat * Relais & Chateaux, The Little Nice *** Bar 1917