#voguehommesaddressbook: finally reopened, the Brasserie @hotellutetia is re-establishing its old-world charm with Mediterranean Michelin-starred Marseille chef and master of seafood, Gérald Passedat. On the menu will be all the classics, of course – but reworked. Parmentiers? Yes, with octopus. Quenelles? Made of shellfish, naturally, accompanied by a Nantua sauce...of red kuri squash! The menu will also feature signature Provençal fish dishes such as aioli, whole stuffed fish cut into steaks and bream flambéed with pastis, not forgetting the traditional bouillabaisse served at dinner.