Gérald Passedat is the three-star chef at Petit Nice, in Marseille (Bouches-du-Rhône) The chef recently published a new edition of his book “From the abyss to the light” (Éditions Flammarion) He reopened his restaurant last week, after a short winter break during which we met him. You are a follower of the Cretan diet, rich in vegetables, legumes, olive oil and fish.