Born on March 24, 1960, in Marseille, Gérald Passedat embodies the excellence of Mediterranean cuisine. Coming from a family of restaurateurs, he is the grandson of Germain Passédat, founder of Le Petit Nice in 1917, and the son of Jean-Paul Passédat, who transformed the establishment into a luxury hotel, earning its first Michelin star in 1977 and a second in 1981. After prestigious trainings in establishments such as the École Hôtelière de Nice, Le Coq Hardi in Bougival, Le Bristol and Le Crillon in Paris, as well as with the Troisgros brothers in Roanne and Michel Guérard at Les Prés d’Eugénie, he joined his father’s kitchen at Le Petit Nice in 1985.
He took over in 2000 and, in 2008, earned the third Michelin star, making Le Petit Nice the first restaurant in Marseille to receive this distinction. Passionate about seafood, he develops a cuisine where fish reigns supreme, showcasing often forgotten species such as gurnard or grouper, in collaboration with local fishermen. His cuisine is an ode to the Mediterranean, combining tradition and modernity. In 2025, he celebrates his 40th career anniversary at Le Petit Nice, a journey marked by passion, emotion, and loyalty to his roots.
Gérald Passédat is recognized not only for his talent and discipline but also for his ability to reinvent Mediterranean cuisine while remaining faithful to seasonal products. His creations reflect a subtle balance between technical mastery, creativity, and respect for the environment, making him an inspiring figure in contemporary French gastronomy. A visionary chef and teacher, he continues to inspire the French and international culinary scene, highlighting the terroir, the sea, and the art of dining with elegance and sensitivity.
We are celebrating 40 years of cuisine at Le Petit Nice: how would you summarize this evolution?
A quest for the essential. Since my childhood, I have plunged into the Mediterranean and nourished myself there. From the moment I arrived in the kitchens of Le Petit Nice, I had a clear vision: a radically territorial cuisine, rooted in the Mediterranean and its resources. Since then, I try to stay on the razor’s edge with a straight, structured, simple and sophisticated cuisine, as nature can be. Between the sea, the rocks, and the aridity of the hinterland, sources of inspiration are endless. To look around. To play the scales, harmoniously combine potentials, orchestrate the products and flavors of the Mediterranean basin a deliberate choice for a pared-down cuisine. Everything must flow naturally: the strong taste of iodine, the intense vegetal flavors, it is a cuisine without compromise.
The sea remains at the center of your plates: what is your vision today?
My vision remains the same: an instinctive, pared-down, respectful, territorial and vitalizing cuisine, dedicated to the Mediterranean but reversing the sea-to-land proportion on the plate. Fish, now rarer, now finds its rightful place as a flavor enhancer for vegetables, for a practice that is always respectful and attentive to my environment.
How do you integrate sustainability and the preservation of marine resources?
I work with more than 70 species throughout the seasons, rehabilitating poor, little-known fish such as verdau, liche, roucaou, or bavarelle. Working with the seasons, with artisanal fishing technics using small nets, handlines, or longlines, does not only guarantee better fish. It is also a commitment to sustainable fishing.
How does the family heritage of Le Petit Nice still influence your choices?
My parents passed on to me fundamental values: selflessness and creativity.
How do you pass on your knowledge to younger generations?
Every cook who practices cuisine with respect must think about staying in harmony with nature and not make culinary whims out of season or support the purchase of endangered species. This is fundamental. Then, everyone must find their own path with their flaws, mistakes, experiences, guided by their desire and passion. Think healthy to cook healthy, avoid any compromise, and respect the cycles of nature.
A signature dish that symbolizes your forty years of creation?
“Rock red mullet in star anise consommé.” The red mullet, whose flesh is comparable to woodcock, is the most reputed and sought-after along our coasts. Its taste is incomparable. I like to reveal a finer flavor and juicier texture by serving the boned fish in a star anise broth; in counterpoint, the light sweetness of tomato accompanies the iodine.
What projects or desires for the future of Le Petit Nice… and for yourself?
To continue charting my course. I have long sought my culinary voice. The Mediterranean appeared to me as an obvious choice; it is there before me every day. I have chosen to offer my guests a deep dive to discover all the marine flavors of this place.
What would you wish for LiFE Magazine readers?
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