Le Petit Nice looks straight at the Mediterranean, and Gérald Passedat has spent decades turning that view into a cuisine of fish, depth and restraint. The restaurant is not about buttery seafood luxury in the old style; it is about the particular identities of local species, the temperature of water, the bitterness of herbs and the clean intensity of Marseille's coast. A meal here feels blue in every sense: elegant, saline, luminous and quietly obsessive about what the sea can say before it is overhandled.