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| Le Petit Nice Passedat Restaurant |
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| Local fisherman delivery |
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| Holding a courgette flower is cool for Gerald Passedat |
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| Terrarium at every table |
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| Aperitif Champagne by J.L.Vergnon for Gerald Passedat |
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| Deep fried sea wolf |
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| Avant - Gout (Before taste) |
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| Squid Ceviche |
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| Upclose of the Squid Ceviche |
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| Deep fried sea wolf with bitter herb sauce |
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| Reading wine carte |
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| Seaweed bread stood out (hint of salty) |
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| Domaine Gavoty 2011 |
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| 3rd Amuse Bouche |
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| Razor Clams with (scent of sea water and fresh seaweed) |
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| Candied Bonito, Bonito Skin Crackling and a dot of fish sauce caramel |
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| Pelamide a la tranche en crue, ecorces de bergamote |
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| Tuna Sashimi and Bonito drizzle with lemon hinted oil |
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| Deep fried beignets with dipping sauce |
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| Gerald Passedat Signature dish |
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| Upclose of Denti Lucie Passedat |
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| Paying homage to Gerald's Grandmother Recipe |
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| Steamed seabass, covered with cucumber and courgette stripe, accompanied by a sauce mixing olive oil, basil, coriander, tomato and a touch of truffle on top. |
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| Love this rib cage cover |
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| Mushroom Bouillon |
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| Sole Grillee au suc de fenouil sauvage |
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| Anemones de mer en beignet leger et onctueux iode |
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| Caviar on top of chlorophyll juice |
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| Upclose of the caviar |
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| Anemone inside the beignet |
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| Bouillon de roche, poisson et pommes de terre safranees |
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| Les fromages affines de Philippe Olivier |
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| Trying to be funy LOL |
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| Super Aged Cheese |
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| Heavenly |
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| Aged Roquefort and normal roquefort |
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| L'avant douceur (Soft front) |
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| Earl Grey Ice Cream |
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| Chrysalide de caramel au chocolat |
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| Taragon sorbet |
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| Petit V |
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| Mignardises |
Its my first time having Anemone, a sea coral. Well lets just say acquired taste.
I love the dinner flow, first time eating Pelamide (a type of Tuna's cousin)
The highlight was Denti Lucie Passedat seabass and
their cheese wheel is just unbelievably well curated.
Overall, great flow of the courses and value for money.
Pictures by MSW
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