Gérald Passedat, le petit Nice
On a beautiful summer evening, in the iodized spray, you taste the freshness of the sea which explodes, on the palate, the quintessence of Mediterranean fish. When night falls on a fragment of eternity hanging on a bit of a rock, you look at the horizon of the sea with the spices and the color of the blue darkness with the smells of the natural sea. Here, the wind caress creates the acidity, the violent taste, the shared of sensations with textures of architecture. The good eater eats the sea with all his characteristics. Gérald PASSEDAT is the author of his landscape between fluidity and density, instinct and sophistication with an ancient gest crowned with ultramodern technics.
ANEMONE FRITTERS
The much-neglected sea anemone used to be eaten simply by fishermen all around the Mediterranean. Now to find them you just have to dive down three or four meters without breathing apparatus… Forget about its sting: vinegar will stop the pain. The anemone can have a wealth of tastes and textures. Fried in a melt-in-the-mouth fritter – a whiff of the sea! – or cooked in a creamy mousse, garnished with a bit of green like water cress, rocket or lettuce; a few shellfish and a dash of Ossetia caviar. A milk foam, and you have before you the sea in all its simplicity.
LUCIE PASSEDAT SEA BASS
The flesh is delicate and firm and melts in the mouth. Here it is prepared with the flavours of the land beyond Marseille. This was the first dish I created, and is a tasty tribute to my grandmother, as this was her favourite fish. A slice of steamed sea bass, colourful ribbons of courgette and cucumber, a medley of light and dark greens laid on an intensely flavourful “base”. Red and green tomatoes, lemon, basil, coriander, wild fennel, olive oil and a touch of truffle – a reminder of my family’s roots in the Quercy region – form a tender bed for this thick fish steak, cooked to bring out the creaminess of its flesh. It is so tender that you eat it with a spoon, which brings out all the different flavours from land and sea.
