Gérarh restaurant

Restaurant
Bistro restaurant
Entertainment restaurant
Traditional cooking
Traditional French cooking
Organic cuisine
offers dishes "homemade"

50 Cours Julien, 13006 Marseille, 13006 Marseille 6ème

Restaurant Gérarh dessert — ©Office Métropolitain de Tourisme et des Congrès de Marseille - CD

Restaurant Gérarh tournedos marseillais — ©Office Métropolitain de Tourisme et des Congrès de Marseille - CD

Restaurant Gérarh terrasse — ©Office Métropolitain de Tourisme et des Congrès de Marseille - CD

Restaurant Gérarh salle — ©Office Métropolitain de Tourisme et des Congrès de Marseille - CD

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Restaurant Gérarh is located in the lively Cours Julien district, right in the heart of Marseille. Chef Gérard Habib's cuisine is 100% homemade, creative, locavore and organic.

Restaurant Gerarh is located in the lively Cours Julien district, also known as the "quartier des créateurs", right in the heart of Marseille.

Chef Gérard Habib's cuisine is 100% home-made, creative, locavore and organic. The establishment is certified Ecotable (restoscore A) and Clef Verte. These two environmental labels - the best known in France - audit restaurants' commitment to the environment and health (waste sorting, combating food and energy waste, local and organic sourcing, respect for animal welfare, etc.).

Restaurant Gerarh - a wine cellar - is also an artistic and event venue, where gastronomy, live music and exhibitions take place all year round. In a vast art deco-inspired dining room or on the terrace in the shade of the lime trees, you'll always be greeted with a warm welcome and the desire to help you discover new flavors.

Above all else, the chef loves to share his passion for cooking, good Provencal produce and wine. His gourmet experiences "From market to plate", "Olive oil, in cooking and cosmetics" and "Wine and food pairing workshop" are just some of the activities he offers to help you get to know the Provencal terroir better and enjoy yourself at the same time!

Marseille Durable
Gérarh is committed to sustainable food by being awarded the 3 Ecotables label. This label, a specialist in sustainable catering, focuses on sourcing, health, the menu, waste, resources, communication, ethics and social issues, and anchors the establishment's approach to continuous improvement.
Gerarh's approach is to offer its customers seasonal cuisine based on organic and sustainable produce. It is part of a local and solidarity-based approach, and is fully committed to its transition (choice of green electricity, zero-waste kitchen, waste sorting and recovery). The restaurant has also been awarded the "Eco-défis Or" label, demonstrating its commitment to meeting the challenges of waste management, water, energy, transport, social responsibility and sustainable services.