Gérald Passedat
Gérald Passedat | |
|---|---|
| Born | March 24, 1960 Marseille, France |
| Occupation(s) | Chef, restaurateur |
| Known for | Proprietor of Le Petit Nice, Michelin three-star restaurant |
Gérald Passedat (born 24 March 1960) is a distinguished French chef and proprietor of the Michelin three-star establishment Le Petit Nice located in Marseille, maintaining this prestigious rating since 2008.
Family
Gérald Passedat’s grandfather, Germain, who was born in 1871 in Tarn-et-Garonne, trained as a baker and pastry chef in Paris before launching his enterprise in Marseille. In 1917, he purchased the Villa Corinthe by the Mediterranean coast near the Château d'If and Frioul archipelago, where he founded the restaurant Le Petit Nice.
His father, Jean-Paul, born in 1933, initially followed a path in opera singing like his mother but shifted to culinary arts during the 1960s. He elevated Le Petit Nice into a luxury hotel and secured its first Michelin star in 1977, followed by a second star in 1981. In recognition of his achievements, Jean-Paul was honored as a Chevalier of the National Order of Merit in 1988.
Childhood and training
Born in Marseille, Gérald grew up immersed in the family’s kitchen environment. His comprehensive culinary education spanned eight years and included:
- École Hôtelière of Nice
- Le Coq Hardi in Bougival
- Le Bristol and Le Crillon in Paris
- The restaurant of the Frères Troisgros in Roanne
- Les Prés d'Eugénie under Michel Guérard
He began working at Le Petit Nice kitchens in 1985 and assumed the role of head chef by 1987 when his father shifted focus to managing the hotel.
Cuisine
A passionate scuba diver, Passedat’s culinary style centers on fish and seafood, drawing heavily from Mediterranean and Provençal traditions, especially utilizing Marseille’s fresh vegetables and aromatic herbs.
Forgotten fishes
In partnership with local fishermen from Marseille, Passedat brings attention to lesser-utilized Mediterranean fish such as tub gurnard, wrasse, and comber. These deep-sea species are incorporated into dishes following crustaceans and are prepared using broths or emulsions derived from fish bones without added fats.
Desserts
His dessert creations combine aesthetic elegance with rich flavors, incorporating components like chocolate, liquorice, and assorted fruits. Notable desserts include:
- Pink Pralines
- Chocolate "Équateur" paired with raspberry vinegar
Signature dishes
- Sea anemones served with iodized cream, foamed milk infused with caviar, watercress broth, and shellfish
- Bass Lucie Passedat
- Lobster accompanied by clarified ginger and purple abyssal elements
- Traditional Bouillabaisse
Honours of Le Petit Nice and the Passedat family
- 1977: awarded one Michelin star (Jean-Paul Passedat)
- 1981: elevated to two Michelin stars (Jean-Paul Passedat)
- 1991: Jean-Paul Passedat inducted into the Académie Nationale de Cuisine
- 2008: achieved three Michelin stars
- 2010: Gérald Passedat designated Chevalier (Knight) of the Legion of Honour