Marseille fundamentals and online hotel reservation

From the youngsters in the family whom he watched as a child to the master chefs who taught him his trade, one thing is sure: Gérald Passédat’s cuisine is southern. His favourite dish is, of course, the ‘bouillabaisse’, light and zephyr-like without a trace of fat. By reducing the bouillon he creates the impression of eating the very best from the sea! The rooms flooded in blue prolong the magic of dinner with a sea haze.

• Sauna
• Air-conditioning
• Room service
• Elevator
• Restaurant
• Fax
• Valet-parking
• Family bedroom
• Ice machine
• Phone service
• Photocopy service
• Telephone service