Gérald Passedat lives a love story with the Mediterranean, a passion that he shares on the plate of his guests.
His restaurant, Petit Nice, created in Marseille (Bouches-du-Rhône) by his grandfather more than a century ago, pays poetic tribute to this nourishing sea on the shores of which it is located.
Three Michelin stars since 2008, the chef recently published a new edition of his book “From the abyss to the light” (Éditions Flammarion), illustrated with magnificent photos and rich in 60 iodized recipes.
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.
For what ?
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