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.
[HIGHLIGHTS] For chef Gérald Passedat, “the Mediterranean is the most beautiful terroir in the world”
2024-03-02T08:54:22.066Z