A Grand Chef Relais & Chateaux gets his 3rd stars
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A Grand Chef Relais & Chateaux gets his 3rd stars
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Catégorie : Europe
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 06-03-2008
The Michelin Guide has awarded Gérald Passédat his third star, rewarding his expressive style of cooking in a building that for three generations has been devoted
to the sea. Three generations of the Passédat family have expressed themselves in this neo-Greek villa, perched on a rock over the Mediterranean in the heart of Marseille. From his opera singer grandmother to his father who won the first two stars, each generation has developed a precise concept of luxury hospitality and creative, uncompromising cooking.
Gérald Passédat’s cooking is inextricably linked to his love of the Mediterranean. Fish are at the heart of his cooking, some of them forgotten fish such as tub gurnard and red scorpion fish, others modest local fish such as the girelle, saran and mostelle. Sharing the spotlight with shellfish, these create a feeling of being immersed in the sea. The chef believes that a dish should come together naturally, which explains his quest for simple, pared-down cooking and his loving respect for natural products. His cuisine is deeply rooted in this area, turned towards the sea but supported by the surrounding countryside.
A signature dish, as you might expect, is bouillabaisse: light, zephyr-like and tasting of the sea, it’s made without fat like so much of his cooking, relying instead on stock reductions that make you feel you are eating the best of the sea! But also the Lucie Passédat sea bass, a steamed slice of sea bass decorated with thin stripes of dark green and very pale, almost transparant yellow-green… and lobster from the abyss, bathing in a startling blue broth.
At age 48, Gérald Passédat has achieved the dream of a family of artists for whom taste is at the heart of life, a family that shares a love of simple things and the desire to make others happy.
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