Gérald Passédat has nicknamed the Mediterranean his ‘vegetable garden’, from which he draws all the main ingredients of his recipes. This giant aquarium provides the tables of Provençal restaurants with sea bream, monkfish, whiting, sea bass, crayfish, sardines and mackerel to name only a few. To await the return of fishermen, it’s best to go early in the morning to port in Marseille, La Ciotat, Martigues, Carry-le-Rouet, Cassis or Saintes-Maries-de-la-Mer. The reward is well worth the early start, we promise.
